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Tested for you in our cooking studio en
33
The temperature and proving time are dependent on
the type and quantity of the ingredients. For this reason,
the values indicated in the settings table are intended
as a guide only.
Defrosting
For defrosting frozen fruit, vegetables and baked items.
Poultry, meat and fish should ideally be defrosted in the
refrigerator. Not suitable for cream cakes or cream
gateaux.
Use the following shelf positions when defrosting:
■ 1 wire rack: Position 2
■ 2 wire racks: Positions 3 + 1
The times indicated in the table are intended as a guide
only.They are dependent on the quality, freezing
temperature (-18 °C) and composition of the food. Time
ranges are indicated.Set the shortest time to begin with,
and then extend the time if necessary.
Tip: Food that has been frozen in thinner pieces or in
portions defrosts more quickly than food items frozen in
a block.
Remove frozen food from its packaging and place it
onto the wire rack in suitable cookware.
Redistribute the food or turn it once or twice as it
defrosts. Large pieces of food should be turned several
times.As the food defrosts, break up any clumps and
remove items which have already defrosted from the
cooking compartment.
To allow the temperature to equalise, leave the
defrosted food to rest for another 10 to 30 minutes in
the appliance after switching it off.
Keeping warm
You can keep cooked dishes warm using the top/
bottom heating type at 70 °C. 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 4
■ 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.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Step Tempera-
ture in °C
Cooking
time in
mins
Yeast dough, light Bowl 2 A 1. - 25-30
Baking tray 2 A 2. - 10-20
Yeast dough, heavy and rich Bowl 2 A 1. - 60-75
Heat-resistant cookware 2 A 2. - 45-60
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Tempera-
ture in °C
Cooking
time in
mins
Bread, general Baking tray 2 ‚ 50 40-70
Cake, moist Baking tray 2 ‚ 50 70-90
Cake, dry Baking tray 2 ‚ 60 60-75
2
1
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