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en Tested for you in our cooking studio
58
Types of heating used:
■ : 4D hot air
■ % Top/bottom heating
■ ; Pizza setting
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
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 2
Shelf positions for steaming on two levels (use a
maximum of 1.8 kg per level):
■ Perforated steam container (size XL): Level 3
■ Perforated steam container (size XL): Level 2
Type of heating used:
■ P Steaming
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam inten-
sity
Cooking
time in
mins.
Baking
Shortbread Baking tray 1
%
150-160* - 25-40
Shortbread Baking tray 1
:
140-150* - 25-35
Shortbread, 2 levels Universal pan + baking tray 3+1
:
140-150* - 30-40
Small cakes Baking tray 1
%
160* - 25-35
Small cakes Baking tray 1
:
150* - 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1
:
150* - 25-35
Fatless sponge cake Springform cake tin, diameter 26 cm 1
%
160-170** - 25-35
Fatless sponge cake Springform cake tin, diameter 26 cm 1
:
160-170** - 25-35
Fatless sponge cake Springform cake tin, diameter 26 cm 1
:
150-160 1 10
- 20-30
Apple pie 2 x black plate tins, diameter 20 cm 1
%
180-200 - 60-70
Apple pie 2 x black plate tins, diameter 20 cm 1
;
170-180 - 60-80
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Steam
Peas, frozen, two containers, 1.8 kg each XL steam container x 2 + universal pan 3+2+1
P
100 **
Broccoli, fresh, 300 g XL steam container 2
P
100* 6-7***
Broccoli, fresh, one container XL steam container 2
P
100* 6-7***
* 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).
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