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Energy-saving tips
42
Cooking programs
- If possible, use the automatic
programs for cooking food.
- Remove all accessories from the
oven that are not required for a
cooking process.
- If a temperature range is given, it is
best to select the lower temperature
and check the food after the shortest
cooking time given.
- Preheat the oven only if instructed to
do so in the recipe.
- Try not to open the door when
cooking.
- It is best to use dark bakeware and
cooking containers with a matte
finish made of non-reflective
materials (enameled steel, heat-
resistant glass, non-stick coated cast
aluminum). Shiny materials such as
stainless steel or aluminum reflect the
heat and therefore can give a more
uneven result. Do not cover the oven
floor or the wire rack with heat-
reflecting aluminum foil.
- Monitor cooking durations to avoid
wasting energy when cooking.
Set the cooking duration, or use a
food probe if you have one.
- Most food can be cooked using
Convection Bake/Convection
Roast. Because the blower
distributes the heat in the oven
compartment straight away, it allows
you to use a lower temperature than
you would with Surround. It also
enables you to cook on multiple shelf
levels at the same time.
- Convection Broil is the best
operating mode for broiled dishes.
Lower temperatures can be used
than with other broil modes that use
the maximum temperature setting.
- Whenever possible you should cook
several dishes at the same time.
Place them next to each other in the
oven or on different shelf levels.
- Dishes which you are unable to
prepare at the same time should, if
possible, be cooked one after the
other in order to make use of existing
heat in the oven.
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