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How it works en
35
20.2 General cooking tips
Take note of the following information when cooking all
types of food.
Condensation
When you are cooking food in the cooking compart-
ment, a lot of steam may form in the cooking compart-
ment.
Since your appliance is extremely energy-efficient, only
a small amount of heat escapes during operation. Due
to the significant differences in temperature between
the appliance interior and the external parts of the ap-
pliance, condensation may build up on the appliance
door, the control panel or the front panels of adjacent
kitchen units. The formation of condensation is a nor-
mal physical phenomenon.
When you preheat the appliance or open the door
carefully, you reduce the build-up of condensation.
Both added-steam cooking and cooking with a type of
steam heating necessitate the production of large
amounts of steam in the cooking compartment. Wipe
the cooking compartment down once the appliance
has cooled down.
Baking tins
For best results, we recommend using dark-coloured
metal baking tins.
Tinplate baking tins, ceramic dishes and glass dishes
extend the baking time and prevent the baked item
from browning evenly.
If you are using silicone moulds, check the manufac-
turer's instructions to see whether they are suitable for
use with microwaves or steam-assisted cooking. Use
the manufacturer's instructions and recipes as a guide.
Silicone moulds are often smaller than normal tins. The
given quantities and recipes may vary.
Greaseproof paper
Only use greaseproof paper that is suitable for the se-
lected temperature. Always cut the greaseproof paper
to size.
WARNING‒Risk of fire!
Opening the appliance door creates a draught.
Greaseproof paper may come into contact with the
heating element and catch fire.
▶ Never place greaseproof paper loosely over ac-
cessories when preheating the appliance and while
cooking.
▶ Always cut greaseproof paper to size and use a
plate or baking tin to hold it down.
20.3 Tips for keeping acrylamide levels low
during cooking
Acrylamide is harmful to your health and is produced
when you cook cereal and potato products at very high
temperatures.
Dish Tip
General ¡ Keep cooking times as
short as possible.
¡ Brown dishes until they
are golden brown and
not too dark.
¡ Use large, thick pieces
of food. These contain
less acrylamide.
Baked items and biscuits ¡ Set the temperature for
hot air to max. 180°C.
¡ Brush baked items
and biscuits with egg
or egg yolk. This re-
duces the production
of acrylamide.
Oven chips ¡ Spread the chips out
evenly and in a single
layer on the baking
tray.
¡ Cook at least 400g at
once on a baking tray
so that the chips do
not dry out.
20.4 Tips for defrosting and heating
Follow these tips for good results when defrosting and
heating.
Issue Tip
The food should be de-
frosted, hot or cooked
once the time has
elapsed.
Set a longer cooking
time. Larger quantities
and food which is piled
high require longer times.
Once the time has
elapsed, the food should
not be overheated at the
edge and cooked in the
middle.
¡ Stir the food occasion-
ally.
¡ Set a lower microwave
power setting and a
longer cooking time.
After defrosting, poultry or
meat should not be de-
frosted on the outside
only but still frozen in the
middle.
¡ Set a lower microwave
power setting.
¡ If you are defrosting a
large quantity, turn it
several times.
The food should not be
too dry.
¡ Set a lower microwave
power setting.
¡ Set a shorter cooking
time.
¡ Cover the food.
¡ Add more liquid.
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