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Tested for you in our cooking studio en
45
the quality, temperature and composition of the
food.Time ranges are indicated. Set the shortest time to
begin with, and then extend the time if necessary.
The values in the tables apply to food placed in the
cooking compartment when the cooking compartment
is cold. Preheating is necessary for selected food, and
this is indicated in the table.
Remove any accessories that are not being used from
the cooking compartment. This will allow you to achieve
optimal cooking results while saving energy.
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. This will avoid condensation
developing, and means you will not have to wipe out the
cooking compartment.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Cover the dishes if
necessary.
Test dishes
These tables have been produced for test institutes to
facilitate appliance testing.
As per EN 60350-1.
Baking
Items that are placed in the oven on baking trays or in
baking tins/dishes at the same time will not necessarily
be ready at the same time.
Shelf positions for baking on two levels:
■ Universal pan: Position 3
Baking tray: Position 1
■ Baking tins/dishes on the wire rack
First wire rack: Position 3
Second wire rack: Position 1
Shelf positions for baking on three levels:
■ Baking tray: Position 5
■ Universal pan: Position 3
■ Baking tray: Position 1
Baking with two springform tins:
■ On one level (figure !)
■ On two levels (figure ")
Notes
■ The setting values apply to dishes placed into a cold
cooking compartment.
■ Please note the information in the tables about
preheating. The setting values are valid without rapid
heating-up.
■ For baking, use the lower of the indicated
temperatures first.
Grilling
Also slide in the universal pan. The liquid will be caught
and the cooking compartment stays cleaner.
Steam-assisted baking
Certain foodstuffs become crispier during steam-
assisted cooking. Their surface becomes glossier and
they dry out less.
Steam-assisted baking is only possible on one level.
The baking tins must be resistant to heat and steam for
preparing with steam-assisted cooking.
Meal Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature
in °C
Cooking
time in
mins
Vegetables, chilled, 250 g Cookware, uncovered 2
U
120-130 5-15
Vegetables, chilled, 1 kg Cookware, uncovered 2
U
120-130 15-25
Plated meal, chilled, 1 portion Cookware, uncovered 2
U
120-130 15-25
Soup, stew, chilled, 400 ml Cookware, uncovered 2
U
120-130 10-25
Side dishes, chilled, e.g. pasta, dumplings, potatoes,
rice
Cookware, uncovered 2
U
100-120 10-25
Bakes, chilled, e.g. lasagne, potato gratin Cookware, uncovered 2
U
120-140 10-25
Pizza, chilled, cooked Wire rack 2
U
170-180* 5-15
Bread rolls, baguette, baked Wire rack 2
U
150-160* 10-20
Pizza, frozen, cooked Wire rack 2
U
170-180* 10-15
Bread rolls, baguette, frozen, baked Wire rack 2
U
160-170* 10-20
* Preheat
2
1
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