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Tested for you in our cooking studio en
39
Type of heating used:
■ Œ Dough proving
Eco types of heating
CircoTherm eco and Top/bottom heating eco are
intelligent heating types for the gentle preparation of
meat, fish and pastries. The appliance optimally
controls the supply of energy to the cooking
compartment. The food is prepared in phases using
residual heat. This means that it remains more
succulent and browns less. Energy can be saved,
depending on the preparation and food.
Place the food into the empty cooking compartment
before it has heated up. Always keep the appliance
door closed when cooking.
Remove unused accessories from the cooking
compartment. This will allow you to achieve optimum
cooking results and save energy.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
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 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
Dish Cookware Shelf position Type of
heating
Tempera-
ture in °C
Cooking
time in hours
Yoghurt individual moulds cooking compartment floor Π35-40 8-9h
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 2 ž 170-180 25-35
Light Fruit Cake high Ø20 cm tin 2 ž 150-170 70-90
Rich Fruit Cake high Ø23 cm tin 2 ž 140-160 120-180
Fruit crumble flat glass dish 3 ž 160-180 40-70
Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 2 ž 160-170 25-40
Swiss Roll swiss roll tin 3 ž 180-190 15-25
Fruit Pie plate Ø20 cm or pie tin 2 ž 170-190 60-75
Quiche quiche tin (dark coated) 3 ž 190-210 35-45
(White) Bread loaf tin (1x 900 g or 2x 450 g) 2 ž 190-200 40-50
Scones baking tray 3 ž 190-210 15-20
Jam tarts 12-cup-tin 3 ž 180-200 20-30
Soufflé 1,2L-soufflé dish 2 ž 160-170 40-50
Meat Pie rectangular pie tin 2 ž 190-200 40-55
Jacket Potatoes baking tray 3 ž 150-170 60-90
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