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44
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.
Covered Cookware
When preparing food with covered cookware, the
cooking compartment remains considerably cleaner.
Ensure that the lid fits well and closes properly. Place the
cookware onto the wire rack.
Very hot steam may escape when opening the lid after
cooking. Lift the lid in the back, so that the hot steam can
escape away from you.
Poultry can also become crispy in a covered roasting
dish. To do so, use a roasting dish with a glass lid and
set a higher temperature.
Recommended Setting Values
You can find the ideal heating method for the kind of
poultry you are cooking in the table. Temperature and
cooking time depend on the quantity, consistency, and
temperature of the food. For this reason, setting ranges
are indicated. Try using the lower values to start with. You
can increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry is placed into a
cold cooking compartment. If you preheat the oven, you
can reduce the indicated cooking times by several
minutes.
In the table, you can find specifications for poultry with
default values for the weight. If you wish to cook heavier
poultry, use the lower temperature in every case. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
The individual pieces should be approximately equal in
size.
Bakes & soufflés Accessories / cookware Rack posi-
tion
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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