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44
Casseroles and Soufflés
Your appliance offers a range of heating methods for
preparing casseroles and soufflés. You can find the ideal
settings for many dishes in the settings tables.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and operating modes of your appliance.
Rack positions
Always use the indicated rack position.
Baking tins/dishes on the wire rack: Rack position 2
Position baking tins/dishes next to one another in the
cooking compartment.
Accessories
Ensure that you always use suitable accessories and that
they are placed in the oven the right way around.
Wire Rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place cookware, tins, and dishes on the wire
rack.
Cookware
Use wide, shallow cookware for casseroles and gratins.
Food takes longer to cook in narrow, deep cookware and
browns more on top.
Recommended Setting Values
The table lists the optimal heating method for various
types of casseroles and soufflés. Temperature and
cooking time depend on the quantity of food and the
recipe. How well cooked a casserole is will depend on
the size of the cookware and the thickness of the
casserole. For this reason, setting ranges are indicated.
Try using the lower values to start with. A lower
temperature results in more even browning. You can
increase the temperature next time if necessary.
Note: Cooking times cannot be reduced by using higher
temperatures. Casseroles or soufflés would only be
cooked on the outside, but would be raw in the middle.
The setting values apply to food that is placed into the
cold cooking compartment. If you preheat the oven, you
can reduce the indicated cooking times by several
minutes.
If you wish to follow one of your own recipes, you should
use similar dishes in the table as a reference.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results.
Heating methods used:
▯ < Convection Multi-Rack
▯ % Bake
Poultry
Your appliance offers you a range of heating methods for
preparing poultry. You can find the ideal settings for
certain dishes in the settings tables.
Roasting in Cookware
Only use cookware that is suitable for use in an oven.
Check that the cookware fits in the cooking
compartment.
Glass cookware is the most suitable. Place hot glass
cookware onto a dry mat after cooking. The glass could
crack if placed on a cold or wet surface.
Shiny roasting dishes made from stainless steel or
aluminum reflect heat like a mirror and are therefore not
particularly suitable. Poultry cooks slower and does not
brown so well. Use a higher temperature and/or a longer
cooking time.
Observe the manufacturer's instructions for your roasting
cookware.
Uncovered Cookware
It is best to use a deep roasting pan/dish for roasting
poultry. Place the pan/dish onto the wire rack.
Bakes & soufflés Accessories / cookware Rack
position
Heating
mode
Temperature
in °F (°C)
Cooking time
in mins.
Casserole, savoury, cooked
ingredients
Ovenproof dish 2
%
390-430
(200-220)
30-50
Casserole, sweet Ovenproof dish 2
%
340-375
(170-190)
40-60
Lasagna, fresh, 2.5 lb (1 kg) Ovenproof dish 2
<
320-355
(160-180)
50-60
Lasagna, frozen, 1 lb (400 g) Wire rack 2
<
375-410
(190-210)
30-35
Potato gratin, raw ingredients,
1.5" (4 cm) deep
Ovenproof dish 2
<
320-375
(160-190)
50-70
Potato gratin, raw ingredients,
1.5" (4 cm) deep, 2 racks
Ovenproof dish 3+1
<
300-340
(150-170)
60-80
Soufflé Ovenproof dish 2
<
340-375
(170-190)
35-45
Soufflé Individual molds 3
<
375-410
(190-210)
25-30
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