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Dish
Bakes, 400 g, e.g. lasagne, potato
gratin
Baked goods
Bread rolls, baguette, baked
Pastries (vol-au-vents)
Baked goods, frozen
Pizza, cooked
Bread rolls, baguette, baked
* Preheat
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. You can use the various moisture
levels to prevent the cooked dishes from drying out.
Do not cover the food.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Do not cover the food.
The various steam levels are suitable for keeping the
following foods warm:
Level 1: Roasted joints and pan-fried foods
■
Level 2: Bakes and side dishes
■
Level 3: Stews and soups
■
Test dishes
These tables have been produced for test institutes to
facilitate the inspection of the appliance.
As per EN 60350-1:2013 and IEC 60350-1:2011 and
as per standard EN 60705:2012, IEC 60705:2010.
Baking
Baked items that are placed into the oven on trays or in
baking tins/dishes at the same time will not necessarily
be ready at the same time.
Shelf positions for baking on two levels:
Universal pan: Level 3
■
Baking tray: Level 1
Dish
Baking
Shortbread
Shortbread
Small cakes
Small cakes
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function
Accessories/cookware
Cookware, uncovered
Wire rack
Wire rack
Wire rack
Wire rack
Accessories/cookware
Baking tray
Baking tray
Baking tray
Baking tray
Tested for you in our cooking studio
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
180-200
4
1
150-160*
W
1
180*
W
1
170-180*
W
1
160-170*
W
Apple pie
Apple pie on one level: place dark-coloured springform
cake tins diagonally next to each other.
Cakes in tinplate springform cake tins: bake on one
level with top/bottom heating. Place the springform
cake tin onto the universal pan instead of onto the wire
rack.
Fatless sponge cake
Fatless sponge cake on two levels: vertically stack
springform cake tins in an offset manner on the wire
racks.
Notes
The setting values apply to dishes placed into a cold
■
cooking compartment.
Please note the information in the tables about
■
preheating. The setting values are valid without rapid
heating-up.
For baking, use the lower of the indicated
■
temperatures first.
Types of heating used:
4D hot air
:
■
Top/bottom heating
%
■
;
Pizza setting
■
Intensive heat
&
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
150-160*
%
1
140-150*
:
1
160*
%
1
150*
:
en
MW power in
Cooking
watts
time in
mins.
180
20-25
-
10-20
-
4-10
-
5-15
-
10-20
Steam inten-
Cooking
sity
time in
mins.
-
20-30
-
25-35
-
25-35
-
20-30
59
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