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Heat set-
Application
ting
1 - 2
To make Hollandaise sauce, and
to melt butter, chocolate and
gelatine.
1 - 2
To solidify fluffy omelettes and
baked eggs.
2 - 3
To simmer rice and milk-based
dishes, and to heat up ready-
cooked meals.
3 - 4
To steam vegetables, fish and
meat.
4 - 5
To steam potatoes.
4 - 5
To cook larger quantities of
food, stews and soups.
6 - 7
To lightly fry escalopes, veal cor-
don bleu, cutlets, rissoles, saus-
ages, liver, eggs, pancakes and
doughnuts, and to cook roux.
7 - 8
To fry hash browns, loin steaks
and steaks.
9
To boil large quantities of water, to cook pasta, to sear meat (goulash, pot
roast) and to deep-fry chips.
9.2 Inner side of the door
In some models, on the inner side of
the door you can find:
• the numbers of the shelf positions.
• information about the oven functions,
recommended shelf positions and
temperatures for typical dishes.
Bakery products
Food
Water in the
cavity em-
bossment
(ml)
Bread
100
Bread rolls
100
Time
(min)
5 - 25
10 - 40
25 - 50
20 - 45
20 - 60
60 - 150
as re-
quired
5 - 15
9.3 True Fan Cooking PLUS
Refer to "Activating the True Fan
Cooking PLUS function"
Tempera-
Time (min)
ture (°C)
180
35 - 40
200
20 - 25
Hints
Mix at intervals.
Cook with a lid on.
Add a minimum of two times as
much liquid as rice. Stir milk
dishes halfway through.
Add some tablespoons of a liq-
uid.
Use a maximum of 1/4 l water
for 750 g of potatoes.
Add a maximum of 3 l of a liq-
uid to the ingredients.
Turn halfway through.
Turn halfway through.
Before preheating fill the
cavity embossment with
water only when the oven is
cold.
Shelf po-
Comments
sition
2
Use baking tray.
2
Use baking tray.
ENGLISH
13
1)
1)
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