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en Dishes
36
Baking sensor
Your appliance is equipped with a baking sensor.This
sensor is automatically activated when you select a
baked item from any of the following categories in the
selection list. If the baking sensor has been activated,
the H symbol appears on the display.
The appliance now takes over.The appliance then
regulates the baking process completely automatically
– you do not need to implement any further settings.
Once the food is cooked, the appliance will switch itself
off automatically. An audible signal will then sound. The
cooking time is roughly the same as that listed in the
recipe for your baked item and is not displayed. The
oven sensor can only be started from the oven when it
is cool.
No other baked goods categories are monitored by the
baking sensor. In this case, you will be offered a tried
and tested setting with customisation options.
Dark-coloured metal baking tins are suitable. Do not
use any silicone bakeware or accessories that contain
silicone. Otherwise, the baking sensor will be damaged.
The baking sensor is active while "Do not open door" is
shown on the display. Do not open the appliance door;
otherwise, the settings will be cancelled. The appliance
asks you whether you wish to continue cooking. The
appliance will continue to heat and you can adjust the
suggested time. You must monitor the process yourself.
Applying settings for dishes
You will be guided through the entire setting process for
your chosen food. Always touch the "Next" field.
1. Press the menu button.
The operating modes menu will open.
2. Select "Dishes" mode.
The first category will appear on the display.
3. Use the rotary selector to select the category you
require.
4. Touch the "Next" field.
5. Use the rotary selector to select the food.
6. Touch the "Next" field.
7. Use the rotary selector to select the dish.
8. Touch the "Next" field.
9. Turn the rotary selector to set the weight.
Note: Touch the "Tip" field for information on the
best shelf position, cookware, etc. to use.
10. Press the Start/Stop button to start.
Once you have implemented all the settings, start the
appliance by pressing the Start/Stop button.
For settings that use steam, the appliance only starts
after it has heated up.
The setting has ended
A signal sounds. “Finished” appears in the status bar.
The oven stops heating. You can cancel the audible
signal early using the 0 button.
If you are not satisfied with the cooking result, you can
increase the cooking time again. Touch the "Extend
cooking time" field. A cooking time is suggested.
However, you can change this if you want.
If you are satisfied with the cooking result, touch
"Finish". "Enjoy your meal" appears in the display.
Cancelling the setting
Press the On/Off button. All settings are deleted. You
can implement new settings.
Setting a later end time
For some dishes, it is possible to set a later end time.
You can find out how to set a later end time by looking
in the time-setting options. ~ "Time-setting options"
on page 20
Once you have set an end time, the display shows the
waiting time. The status bar shows the time at which
operation is to end. None of the settings can be
changed. Please remember that easily spoiled foods
must not be allowed to remain in the cooking
compartment for too long.
Side dishes, vegeta-
bles
Vegetables
Potatoes
Rice
Cereals
Pasta, dumplings
Eggs
Dessert, compote Dessert, compote
Preserve, juice, ster-
ilise
Sterilising bottles
Reheat, crisp up
Vegetables
Menu
Baked goods
Side dishes
Defrosting food Fruit, vegetables
Category Food Dishes
Cake, bread, pizza
Cake
Cakes in tins
Cakes on trays
Pies/tarts
Small baked items
Puff pastry
Muffins
Leavened cake
Savoury cakes, pizza,
quiche
Savoury cakes, quiche
Pizza
Tarte flambée
Frozen products Potato products Potato products
Categories Food
Tested for you in our cooking studio en
37
JTested for you in our
cooking studio
Test ed f or you in our cook i ng st udi o
Here, you can find a selection of dishes and the ideal
settings for them. We will show you which type of
heating and temperature are best suited to your dish.
You will get information on suitable cooking
accessories and the height at which they should be
placed in the oven. You will also get tips about
cookware and preparation methods.
Note: A lot of steam can build up in the cooking
compartment when cooking food.
Your appliance is very energy-efficient and radiates very
little heat to its surroundings during operation. Due to
the high difference in temperature between the
appliance interior and the external parts of the
appliance, condensation may build up on the door,
control panel or adjacent kitchen cabinet panels. This is
a normal physical phenomenon. Condensation can be
reduced by preheating the oven or opening the door
carefully.
When steaming or during operation with steam
assistance, it is desirable that there is a significant
build-up of steam in the cooking compartment. Wipe the
cooking compartment clean after cooking, once it has
cooled off.
Do not use silicone moulds
For best results, we recommend using dark-coloured
metal bakeware.
Caution!
Do not use silicone moulds or reusable baking tray
liners, covers or accessories that contain silicone.
Otherwise, the baking sensor may be damaged.
Even if the baking sensor is not being used, it may still
be damaged.
Exceptions:
■ Greaseproof paper with a silicone coating can be
used.
■ If the appliance comes with a meat probe, this can
be used.
Baking
Here, you can find recommended settings for many
dishes.
Also refer to the notes in the section on allowing dough
to rise.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Steam- assisted baking
Certain types of baked item (e.g. yeast-risen pastries)
get a more crispy crust and a more glossy surface if
baked with the steam assist mode. The baked item
does not dry out as much.
Steam-assisted baking is only possible on one level.
Some food turns out better if it is baked in several
stages. These dishes are indicated in the table.
Shelf positions
Use the indicated shelf positions.
Baking on one level
When baking on one level, use the following shelf
positions:
■ Tall baked items: Level 2
■ Flat baked items: Level 3
If you are using 4D Hot air as the type of heating, you
can choose between levels 1, 2, 3 and 4.
Baking on two levels
Use 4D hot air. Baked items that are placed into the
oven on trays or in baking tins/dishes at the same time
will not necessarily be ready at the same time.
■ Universal pan: Level 3
Baking tray: Level 1
■ Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
By preparing several dishes at the same time, you can
make energy savings of up to 45 per cent. Position
baking tins/dishes next to one another or offset and
vertically stacked in the cooking compartment.
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 ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
When baking moist cakes or pastries with many
toppings, use the universal pan so that any excess
liquid does not overflow and make the cooking
compartment dirty.
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly. If you wish to bake using these
baking tins/dishes and using top/bottom heating, slide
in the tin/dish at level 1.
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
The table lists the optimal heating type for various
baked items. The temperature and baking time depend
on the amount and consistency of the dough/mixture.
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