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en Tested for you in our cooking studio
50
Potatoes
Unpeeled boiled potatoes steam container, perforated 3 P 100 35-45
Boiled potatoes, quartered steam container, perforated 3 P 100 20-25
Vegetables, fresh
Artichokes, whole steam container, perforated 3 P 100 30-35
Cauliflower, whole steam container, perforated 3 P 100 25-35
Broccoli, florets steam container, perforated 3 P 100 7-8
Green beans steam container, perforated 3 P 100 18-25
Carrots, slices steam container, perforated 3 P 100 10-20
Cabbage turnip, slices steam container, perforated 3 P 100 17-20
Leek, slices steam container, perforated 3 P 100 6-9
Sweetcorn, whole steam container, perforated 3 P 100 30-40
Beetroot, whole steam container, perforated 3 P 100 43-50
Red cabbage, shredded steam container, perforated 3 P 100 30-35
White asparagus, whole steam container, perforated 3 P 100 7-15
Spinach steam container, perforated 3 P 100 2-3
Courgette, slices steam container, perforated 3 P 100 3-4
Vegetables, frozen
Cauliflower steam container, perforated 3 P 100 5-8
Green beans steam container, perforated 3 P 100 6-10
Broccoli steam container, perforated 3 P 100 6-10
Peas steam container, perforated 3 P 100 2-15
Carrots steam container, perforated 3 P 100 4-6
Brussel sprouts steam container, perforated 3 P 100 8-12
Mixed vegatables, 1 kg steam container, perforated 3 P 100 10-15
Rice
Basmati rice, 1:1,5 cookware, flat 3 P 100 20-30
Long-grain rice, 1:1,5 cookware, flat 3 P 100 20-30
Brown rice, 1:1,5 cookware, flat 3 P 100 32-40
Parboiled rice, 1:1,5 cookware, flat 3 P 100 15-20
Risotto, 1:2 cookware, flat 3 P 100 25-35
Cereals
Couscous, 1:1 cookware, flat 3 P 100 6-10
Millet, whole, 1:1,25 cookware, flat 3 P 100 25-35
Polenta, 1:5 cookware, flat 3 P 100 7-10
Egg
Hard-boiled eggs steam container, perforated 3 P 100 10-12
Soft-boiled eggs steam container, perforated 3 P 100 5-8
Dessert
Crème Brulée individual moulds 3 P 85 20-30
Crème caramel individual moulds 3 P 85 25-35
Soufflé individual moulds 3 P 100 40-45
Yeast dumplings universal pan 3 P 100 20-30
Rice pudding, 1:2,5 universal pan 3 P 100 25-35
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Tested for you in our cooking studio en
51
Yogurt
You can make your own yogurt using your appliance.
Making yoghurt
Remove accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty. Do not open the appliance door while the
appliance is in operation.
1. Heat 1 litre of milk (3.5% fat) to 90 °C on the hob
and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
2. Stir in 150 g (chilled) yoghurt.
3. Pour into cups or small jars and cover with cling film.
4. Place the cups or jars onto the cooking
compartment floor and use the settings indicated in
the table.
5. After making the yoghurt, leave it to cool in the
refrigerator.
Type of heating used:
■ R Proving dough
Eco heating functions
Hot air eco and Top/bottom heating eco are intelligent
heating functions that allow you to gently cook meat,
fish and baked items. The appliance optimally controls
the supply of energy to the cooking compartment.The
food is cooked in phases using residual heat. This
means that it remains more succulent and browns less.
Depending on the method of preparation and the type
of food, it is possible to save energy. If you open the
appliance door before the food has finished cooking or
if you preheat the appliance, you may not be able to
achieve this result.
Only use genuine accessories for your appliance.
These have been tailored to the cooking compartment
and the operating modes of your appliance.Remove
any accessories that are not being used from the
cooking compartment.
Place the food into the empty cooking compartment
before the oven is heated up. For Hot air eco, select a
temperature of between 125 and 275 °C, and for Top/
bottom heating eco, select a temperature of between
150 and 250 °C. Always keep the appliance door
closed when cooking. Only cook on one level when
using this function.
The Hot air eco heating function is used to measure
both the energy consumption in air recirculation mode
and the energy efficiency class. The Top/bottom
heating eco heating function is used to measure the
energy consumption in the conventional mode.
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.
Baking tins and cookware
Dark- coloured metal baking tins are most suitable.
These allow you to make energy savings of up to 35
per cent.
Cookware made from stainless steel or aluminium
reflects heat like a mirror. Non-reflective cookware
made from enamel, heat-resistant glass or coated, die-
cast aluminium is more suitable.
Tinplate baking tins, ceramic dishes or glass dishes
prolong baking time, and the cake will not brown so
evenly.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
Here, you can find specifications for various dishes. The
temperature and baking time are dependent on the
quantity and composition of the dough. Different
settings ranges are indicated for this reason. Try using
the lower values at first. A lower temperature results in
more even browning. If necessary, use a higher setting
the next time.
Note: Baking times can not be reduced by using higher
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be cooked
completely in the middle.
Fruit compote, 1/3 water universal pan 3 P 100 10-20
Complete meal
Frozen salmon fillet steam container, solid, size S 5 P 100 20
Broccoli, florets steam container, perforated, size XL 3 P 100 9
Potatoes boiled steam container, perforated, size S 5 P 100 25
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Dish Cookware Shelf position Type of
heating
Tempera-
ture in °C
Cooking
time in hours
Yoghurt individual moulds cooking compartment floor R 35-40 5-6
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