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49
Vegetables and Side Dishes
Here, you can find information for preparing grilled
vegetables, potatoes, and frozen potato products.
Remove unused accessories from the cooking
compartment. This will allow you to achieve optimum
cooking results and save energy.
Rack positions
Use the indicated rack positions.
Cooking on one rack
Adhere to the specifications in the table.
Cooking on two racks
Use Convection Multi-Rack. Food on different racks
placed in the oven at the same time will not necessarily
be ready at the same time.
▯ First wire rack: rack position 3
▯ Second wire rack: rack position 1
Accessories
Ensure that you always use suitable accessories and that
they are placed in the oven the right way around.
Wire Rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place cookware, tins, and dishes on the wire
rack.
Parchment Paper
Only use parchment paper that is suitable for the
selected temperature. Always cut parchment paper to
size.
Recommended Setting Values
The table lists the optimal heating method for various
types of food. Temperature and cooking time depend on
the amount and consistency of the food. 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.
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.
Heating methods used:
▯ < Convection Multi-Rack
▯ % Bake
Slow Cooking
Slow cooking is a technique for cooking food over a long
period at low temperatures. For this reason, it is also
called "low-temperature cooking".
Slow cooking is ideal for all prime cuts (e.g., tender
portions of beef, veal, pork, lamb, or poultry) that are to
be cooked medium/medium rare or "à point." The meat
will remain moist and tender.
The benefit of this cooking method is that you have
plenty of leeway for menu planning because slow-cooked
meat is easy to keep warm. You do not have to turn the
meat when cooking. Keep the appliance door closed in
order to maintain an even cooking climate.
Only use fresh, good-quality meat without bones.
Carefully remove sinews and fat from around the edge.
Fat develops a strong, distinct flavor during slow
cooking. You can also use seasoned or marinated meat.
Do not use defrosted meat.
Meat can be carved immediately following slow cooking.
No resting time is required. As a result of the special
cooking method, the meat looks pink, but it is not raw or
undercooked.
Note: A delayed-start operation with an end time is not
possible for the slow cooking heating method.
Dish Accessories Rack
position
Heating
mode
Temperature
in °F (°C)
Broil
setting
Cooking time in
mins.
Vegetable dishes
Grilled vegetables Baking sheet 5
(
- 3 10-15
Potatoes
Baked potatoes, halved Baking sheet 3
<
320-355
(160-180)
- 45-60
Potato products, frozen
Hash browns Baking sheet 3
<
390-430
(200-220)
- 25-35
French fries Baking sheet 3
<
375-410
(190-210)
- 25-35
French fries, 2 racks Baking sheete 3+1
<
375-410
(190-210)
- 30-40
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