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18 English
Cooking smart
Cooking smart
Manual cooking
WARNING on acrylamide
Acrylamide produced while baking starch-contained food such as potato chips,
French fries, and bread may cause health problems. It is recommended to cook
these foods at low temperatures and avoid overcooking, heavy crisping, or
burning.
NOTE
• Pre-heating is recommended for all cooking modes unless otherwise specied in
the cooking guide.
• When using Eco Grill, put food in the centre of the accessory tray.
Accessory tips
Your oven comes with a different number or kind of accessories. You may nd that
some accessories are missing from the table below. However, even if you are not
provided with the exact accessories specied in this cooking guide, you can follow
along with what you already have, and achieve the same results.
• The Baking tray and the Universal tray are interchangeable.
• When cooking oily foods, it is recommended to put a tray under the Wire rack to
collect oil residue. If you are provided with the Wire rack insert, you can use it
together with the tray.
• If you are provided with the Universal tray or Extra deep tray, or both, it is
better to use whichever is deeper for cooking oily foods.
Cooking smart
Baking
We recommend to preheat the oven for best results.
Food Accessory Level
Type of
heating
Temp. (°C)
Time
(min.)
Sponge cake
Wire rack,
Ø 25-26 cm tin
2
160-170 35-40
Marble cake
Wire rack,
Gugelhopf tin
3
175-185 50-60
Tart
Wire rack,
Ø 20 cm tart tin
3
190-200 50-60
Yeast cake on
tray with fruits
and crumbles
Universal tray 2
160-180 40-50
Fruit crumble
Wire rack, 22-
24 cm oven dish
3
170-180 25-30
Scones Universal tray 3
180-190 30-35
Lasagne
Wire rack, 22-
24 cm oven dish
3
190-200 25-30
Meringues Universal tray 3
80-100 100-150
Soufé
Wire rack,
soufé cups
3
170-180 20-25
Apple yeast tray
cake
Universal tray 3
150-170 60-70
Homemade pizza,
1-1.2 kg
Universal tray 2
190-210 10-15
Frozen puff
pastry, lled
Universal tray 2
180-200 20-25
Quiche
Wire rack, 22-
24 cm oven dish
2
180-190 25-35
NV70K2340RS_EU_DG68-00758A-04_EN.indd 18 2018-04-27 12:21:54
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