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en Tested for you in our cooking studio
54
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 the various dishes
with CircoTherm Eco and Top/bottom heating Eco. The
temperature and baking time depend on the
consistency and amount of the dough. Settings ranges
are indicated for this reason. Try with the lower values
first. A lower temperature results in more even
browning. You can increase the temperature next time if
necessary.
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 fully cooked in
the middle.
Types of heating used:
■ ž CircoTherm eco
■ ‘ Top/bottom heating Eco
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Baking
Victoria sponge cake 2x Ø20 cm tins 1 ž 170-180 25-35
Light fruit cake high Ø20 cm tin 1 ž 150-170 70-90
Rich Fruit Cake high Ø23 cm tin 1 ž 140-160 120-180
Fruit crumble flat glass dish 1 ž 160-180 40-60
Sponge cake (fatless), 3 eggs springform cake tin, Ø26 cm 1 ž 160-170 25-35
Swiss Roll swiss roll tin 1 ž 180-200 10-20
Fruit Pie plate Ø20 cm or pie tin 1 ž 170-190 60-75
Quiche quiche tin (dark coated) 1 ž 190-200 35-45
(White) Bread loaf tin (1x 900 g or 2x 450 g) 1 ž 190-200 45-55
Scones baking tray 1 ž 190-210 15-20
Biscuits baking tray 2 ž 140-160 15-30
Jam tarts 12-cup-tin 1 ž 170-190 15-30
Soufflé 1,2 L-soufflé dish 1 ž 160-170 40-50
Meat Pie rectangular pie tin 1 ž 190-210 40-55
Jacket potatoes baking tray 2 ž 150-170 60-90
Meat
Beef, slow roast joint wire rack 1 ž 140+150 35+40
Casserole
Diced meat (beef, pork, lamb), 500 g meat cookware, covered 1 ž 140 100-120
Braising steak cookware, covered 1 ž 140 65+60
Fish
Fish, braised, whole 300 g, e.g. trout cookware, covered 1 ‘ 190-210 25-35
Fish, braised, whole 1,5 kg, e.g. salmon cookware, covered 1 ‘ 190-210 45-55
Fish fillet, plain, braised, 100 g cookware, covered 1 ‘ 190-210 15-35
Tips for keeping acrylamide to a minimum
General ■ Keep cooking times as short as possible.
■ Cook food until it is golden brown, but not too dark.
■ Large, thick pieces of food contain less acrylamide.
Baking With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
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