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How it works en
39
Tip
For some food, you can use the ventilation function
"Crisp Finish".For some food, you can use the ventila-
tion function . The ventilation function "Crisp Finish" ex-
tracts moisture from the cooking compartment with in-
creased intensity. This method is recommended for
food with lots of moisture, e. g.
¡ for cooking on several levels
¡ for baked items with a moist toppings
¡ for meringue pastry
¡ when increased crispiness is required
For crispier food, we recommend switching this on in
the second half of the cooking time.
→"Ventilation function 'Crisp Finish'", Page18
31.2 Baking tips
¡ Dark-coloured metal baking tins are most suitable
for baking cakes, bread and other baked goods.
¡ Use wide, shallow cookware for bakes and gratins.
Food takes longer to cook in deep, narrow cook-
ware and it browns more on top.
¡ Silicone moulds are not suitable.
¡ If you are cooking bakes directly in the universal
pan, place the universal pan into the cooking com-
partment at level2.
¡ The setting values for bread dough apply to both
dough placed on a baking tray and dough placed in
a loaf tin.
ATTENTION!
When the cooking compartment is hot, any water in-
side it will create steam. The change in temperature
may cause damage.
▶ Never pour water into the cooking compartment
when it is still hot.
▶ Never place cookware containing water on the
cooking compartment floor.
Shelf positions
If you are using the 4Dhot air type of heating, you can
choose between shelf positions 1, 2, 3 and 4. You will
obtain the best results if you use the following shelf po-
sitions.
Baking on one level Height
Tall baked items and tins/dishes on
the wire rack
2
Shallow baked items/baking tray 3
Baking on two or more levels Height
2levels
¡ Universal pan
¡ Baking tray
3
1
2levels
¡ Baking tins/dishes on 2 wire
racks
3
1
Baking on two or more levels Height
3levels
¡ Baking tray
¡ Universal pan
¡ Baking tray
5
3
1
4levels
¡ 4 wire racks with greaseproof pa-
per
5
3
2
1
Use the 4Dhot air heating function.
Note:Items that are placed in the appliance on baking
trays or in baking tins/dishes at the same time will not
necessarily be ready at the same time.
31.3 Roasting, braising and grilling tips
¡ The recommended settings are for fridge-temperat-
ure food and unstuffed, oven-ready poultry.
¡ Place the poultry onto the cookware breast-side or
skin-side down.
¡ Turn roasting joints, grilled items or whole fish after
approx. ½ to ⅔ of the specified time.
¡ The meat probe allows you to cook with absolute
precision. Take note of the important information on
using it correctly. →Page19
Roasting on the wire rack
Food roasted on the wire rack will become very crispy
on all sides. You can roast large poultry, for example,
or multiple individual pieces at the same time.
¡ Roast pieces of a similar weight and thickness. The
grilled food will brown evenly and will remain succu-
lent and juicy.
¡ Place the food to be roasted directly on the wire
rack.
¡ To catch any liquids that drip down, place the uni-
versal pan, with the wire rack inside it, into the cook-
ing compartment at the specified shelf height.
¡ Add up to ½litre of water to the universal pan, de-
pending on the size and type of food that you want
to roast.
You can make a sauce from the juices that are col-
lected. This also means that less smoke is pro-
duced and the cooking compartment does not be-
come as dirty.
Roasting in cookware
If you cover the cookware when you cook your food,
this will keep the cooking compartment cleaner.
General information about roasting in cookware
¡ Use heat-resistant, ovenproof cookware.
¡ Place the cookware on the wire rack.
¡ Glass cookware is best.
¡ Follow the manufacturer's instructions for your roast-
ing dishes.
Roasting in uncovered cookware
¡ Use a deep roasting dish.
¡ If you do not have any suitable cookware, you can
use the universal pan.
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