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24
Tested for you in our cooking studio.
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about ovenware
and preparation methods.
Notes
■ The values in the table always apply to food placed in the
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so.
■ The times specified in the tables are guidelines only. They will
depend on the quality and composition of the food.
■ Use the accessories provided. Additional accessories may
be obtained as optional accessories from specialist retailers
or from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
■ Always use an oven cloth or oven gloves when taking
accessories or cookware out of the cooking compartment.
Boiling and frying
Cookware
■ For dishes which require a lot of liquid, use deep-sided pots
so that they do not boil over.
■ The pan base must be clean, dry and flat.
Baking
Baking tins
■ Use light-coloured baking tins and trays wherever possible.
■ Always place the baking tins on the middle of the baking and
roasting wire rack.
Note on tables
■ The temperature and baking time depend on the amount and
composition of the mixture.
■ A lower temperature produces more even browning.
Cakes and pastries
Baking tips
Preparation Power level,
gas
Power level,
electrics*
Heating (depending on
quantity)
˜
1-2
Bringing to the boil
—
6
Simmering (high or low,
depending on require-
ment)
˜
2
Searing
—
6
Longer frying
— - ˜
4
* depending on the model
Type of baked item Shelf position Operating mode
(
Temperature in °C
t
Preheating
time in minutes
Cooking time
in minutes
Sponge cake 3 - 170 10 50
Filled sponge cake, 2 pieces (Victoria
sandwich cake)
2 - 170 10 60
Bread 3 - 200 15 30
You wish to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
How to establish whether sponge cake
is baked through.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If no cake mixture sticks to the wood, the cake
is ready.
The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Note the stirring
times indicated in the recipe.
The cake has risen high in the middle
and less around the edges.
Do not grease the sides of the springform cake tin. After baking, carefully loosen the
cake using a knife.
The cake is too dark on the top. Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
The cake is too dry. When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit
juice or an alcoholic drink over it. Next time, set the temperature 10 degrees higher and
reduce the baking time.
The bread or cake (e.g. cheesecake)
looks good but is sticky on the inside
(soggy with wet streaks).
Next time, use less liquid and bake at a lower temperature for slightly longer. For cakes
with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs and
then place the topping on top. Take care to follow recipes and baking times.
The pastries are not evenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Excess
greaseproof paper can affect the air circulation. Always cut the greaseproof paper to suit
the size of the baking tray.
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