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Tested for you in our cooking studio
en
Ready meals
Here, you will find the ideal settings for preparing chilled
and frozen meals.
Notes
The cooking result greatly depends on the quality of
■
the food. Pre-browning and irregularities are
sometimes already present on the raw product.
Do not use frozen products that are covered with a
■
thick layer of ice. Remove any ice on the food.
Distribute foods that are in the form of separate
■
pieces, such as bread rolls and potato products, so
that they are spread out flat and evenly on the
accessory. Leave a little space between the
individual pieces.
Follow the manufacturer's instructions on the
■
packaging.
Shelf positions
Use the shelf positions indicated.
Baking in the main oven
Food
Pizza, chilled
Pizza, frozen, thin base
Pizza, frozen, thin base, 2 levels
Pizza, frozen, thick base
Pizza, frozen, thick base, 2 levels
Oven chips, Croquettes, frozen
Oven chips, frozen, 2 levels
Hash browns, frozen
Fish fingers, frozen
Chicken nuggets, frozen
Lasagna, chilled, 500g
Lasagna, chilled, 1,5kg
Lasagna, frozen, 500g
Lasagna, frozen, 1,5kg
Baking in the top oven
Food
Pizza, frozen, thin base
Oven chips, Croquettes, frozen
Fish fingers, frozen
Chicken nuggets, frozen
* Preheat
28
Dish
Wire rack
Wire rack
Universal pan + wire rack
Wire rack
Universal pan + wire rack
Universal pan
Universal pan + baking tray
Universal pan
Universal pan
Universal pan
Ovenproof dish on wire rack
Ovenproof dish on wire rack
Ovenproof dish on wire rack
Ovenproof dish on wire rack
Dish
Wire rack
Universal pan
Universal pan
Universal pan
Baking on one level
When baking on one level, use the following shelf
positions:
Tall baked items: Position 2
■
Flat baked items: Position 3
■
Baking on two levels
Use 3D hot air. Items that are placed in the oven on
baking trays or in baking tins/dishes at the same time
will not necessarily be ready at the same time.
Universal pan: Position 3
■
Baking tray: Position 1
Recommended setting values
The table lists the optimal heating function for various
types of food.The temperature and cooking time
depend on the amount and consistency of the dough/
mixture. Settings ranges are specified for this reason.
Try using the lower values to start with. A lower
temperature will result in more even browning. You can
use a higher setting next time if necessary.
Shelf posi-
Type of heat-
tion
ing
3
:
3
:
3+1
:
3
:
3+1
:
3
:
3+1
:
2
:
3
:
3
:
2
:
2
:
2
:
2
:
Shelf posi-
Type of heat-
tion
ing
1
%
1
%
1
%
1
%
Temperature
Time in minutes
in °C
190-210
15-20
190-210
15-20
190-210
20-25
180-200
20-25
190-210
20-30
190-210
25-35
190-210
30-40
210-230
30-40
200-220
20-25
190-210
20-25
180-200
30-40
190-210
35-45
180-200
45-55
170-190
75-85
Temperature
Time in minutes
in °C
180-200
10-20
200-220
25-35
190-200
10-15
190-210*
20-25
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