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en Tested for you in our cooking studio
62
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. You can use the various moisture
levels to prevent the cooked dishes from drying out.
Do not cover the food.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Do not cover the food.
The various steam levels are suitable for keeping the
following foods warm:
■ Level 1: Roasted joints and pan-fried foods
■ Level 2: Bakes and side dishes
■ Level 3: Stews and soups
Test dishes
These tables have been produced for test institutes to
facilitate appliance testing.
As per EN 60350-1.
Baking
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.
Shelf positions for baking on two levels:
■ 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
Shelf positions for baking on three levels:
■ Baking tray: Level 5
■ Universal pan: Level 3
■ Baking tray: Level 1
Apple pie
Apple pie on one level: place dark-coloured springform
cake tins diagonally next to each other.
Apple pie on two levels: position dark-coloured
springform cake tins above each other so that they are
offset.
Cakes in tinplate springform cake tins: bake on one
level with top/bottom heating. Place the springform
cake tin onto the universal pan instead of onto the wire
rack.
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.
Types of heating used:
■ : 4D hot air
■ % Top/bottom heating
■ & Intensive heat
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Baking
Viennese whirls Baking tray 3 % 140-150* - 25-40
Viennese whirls Baking tray 3 : 140-150* - 25-40
Whirls, 2 levels Universal pan + baking tray 3+1 : 140-150* - 30-40
Whirls, 3 levels Baking trays + universal pan 5+3+1 : 130-140* - 35-55
Small cakes Baking tray 3 % 160* - 20-30
Small cakes Baking tray 3 : 150* - 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1 : 150* - 25-35
Small cakes, 3 levels Baking trays + universal pan 5+3+1 : 140* - 35-45
Hot water sponge cake Springform cake tin, diameter 26 cm 2 % 160-170** - 25-35
Hot water sponge cake Springform cake tin, diameter 26 cm 2 : 160-170** - 25-35
Hot water sponge cake Springform cake tin, diameter 26 cm 2 : 150-160 1 10
- 20-25
Hot water sponge cake, 2 levels Springform cake tin, diameter 26 cm 3+1 : 150-170** - 30-50
Double-crusted apple pie 2 x black plate tins, diameter 20 cm 2 ; 170-180 - 60-80
Double-crusted apple pie 2 x black plate tins, diameter 20 cm 2 & 170-180 - 75-95
Double-crusted apple pie, 2 levels 2 x black plate tins, diameter 20 cm 3+1 : 170-190 - 70-90
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function
Tested for you in our cooking studio en
63
Steam
Slide the universal pan in under the perforated steam
container (size XL) if indicated in the table. Any dripping
liquid is caught.
Shelf positions for steaming on one level (use a
maximum of 2.5 kg):
■ Perforated steam container (size XL): Level 3
Shelf positions for steaming on two levels (use a
maximum of 1.8 kg per level):
■ Perforated steam container (size XL): Level 5
■ Perforated steam container (size XL): Level 3
Type of heating used:
■ P Steaming
Grilling
Also slide in the universal pan. The liquid will be caught
and the cooking compartment stays cleaner.
Type of heating used:
■ ( Grill, large area
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Steaming
Peas, frozen, two containers XL steam containers x 2, + universal pan 5+3+1 P 100 **
Peas, frozen, two containers XL steam containers x 2, + universal pan 4+3+1 P 100 **
Broccoli, fresh, 300 g XL steam container 3 P 100* 7-8***
Broccoli, fresh, one container XL steam container 3 P 100* 7-8***
* Preheat
** Test is over when 85°C is reached at the coldest spot (see IEC 60350-1)
*** A comparable degree of cooking between reference sample and main sample is achieved if the reference sample is
cooked for 5 minutes (produced as described in IEC 60350-1).
Dish Accessories Shelf posi-
tion
Type of
heating
Grill
setting
Cooking
time in
mins.
Grilling
Toasting bread* Wire rack 5 ( 3 4-6
Beefburger, 12 pieces** Wire rack 4 ( 3 25-30
* Do not preheat
** Turn after 2/3 of the total time
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