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Cooking Guide (continued)
Convection guide for frozen food
Preheat the convection with the preheating function until the desired
temperature is reached.
Use the power levels and times in this table as guide lines for baking.
Frozen Food
Portion
Power
(-18°C)
Bread Rolls
4 pcs
Convection
(each ca. 50 g)
140°C
(ready baked)
Baguettes /
0.175 kg
Garlic Bread
(1 pc)
Convection-
Cycle 220°C
(pre-baked)
Whole German
0.5 kg
Convection-
Bread
Cycle 160°C
(pre-baked)
Apple Cake
0.4-0.5 kg
Convection-
(ready baked)
Cycle 180°C
Baguettes with
0.25 kg
(2 pcs)
Convection-
topping
Cycle 220°C
(e.g. tomatoes,
cheese, ham,
etc.)
Pizza
0.3 kg
0.4 kg
Convection-
Cycle 250°C
Pasta Gratin/
0.4 kg
Convection-
Lasagne
Cycle 200°C
Oven Chips
0.4 kg
convection
200°C
Time
Instructions
(min)
Only
7-9
Arrange rolls in a circle on the
low rack.
Stand for 2-5 minutes.
Mw-
8-9
Put the frozen baguette on the
low rack.
Mw-
13-15 Put the whole bread on the
low rack.
After baking stand for 5
minutes.
Mw-
9-11
Put cake on baking paper. Set
the cake on the low rack. After
baking stand for 15 minutes.
Hint: Stand cake in the oven
and serve warm.
Mw-
10-12 Put frozen baguettes side by
side on the low rack. After
baking stand for 2-3 minutes.
Mw-
16-18
Place pizza on the low
19-21
rack.After baking stand for 2-3
minutes.
Mw-
30-32 Fill it into a suitable sized
ovenproof glass dish. Put
frozen pasta on the low rack.
After cooking stand for 2-3
minutes.
Only
26-30 Put directly on the turntable.
Turn them over after 2/3 of
time is over.
SPECIAL HINTS
MELTING BUTTER
Put 50 g butter into a small deep glass dish. Cover with plastic lid.
Heat for 30-40 seconds using 900 W, until butter is melted.
MELTING CHOCOLATE
Put 100 g chocolate into a small deep glass dish.
Heat for 3-5 minutes, using 450 W until chocolate is melted.
Stir once or twice during melting. Use oven gloves while taking out!
MELTNG CRYSTALLIZED HONEY
Put 20 g crystallized honey into a small deep glass dish.
Heat for 20-30 seconds using 300 W, until honey is melted.
MELTING GELATINE
Lay dry gelatine sheets (10 g) for 5 minutes into cold water.
Put drained gelatine into a small glass pyrex bowl.
Heat for 1 minute using 300 W.
Stir after melting.
COOKING GLAZE/ICING (FOR CAKE AND GATEAUX)
Mix instant glaze (approximately 14 g) with 40 g sugar and 250 ml cold water.
Cook uncovered in a glass pyrex bowl for 3 ½ to 4 ½ minutes using 900 W,
until glaze/icing is transparent. Stir twice during cooking.
COOKING JAM
Put 600 g fruits (for example mixed berries) in a suitable sized glass
pyrex bowl with lid. Add 300 g preserving sugar and stir well.
Cook covered for 10-12 minutes using 900 W.
Stir several times during cooking. Empty directly into small jam
glasses with twist-off lids. Stand on lid for 5 minutes.
COOKING PUDDING
Mix pudding powder with sugar and milk (500 ml) by following the
manufacturers instructions and stir well. Use a suitable sized glass pyrex
bowl with lid. Cook covered for 6 ½ to 7 ½ minutes using 900 W.
Stir several times well during cooking.
BROWNING ALMOND SLICES
Spread 30 g sliced almonds evenly on a medium sized ceramic plate.
Stir several times during browning for 3 ½ to 4 ½ minutes using 600 W.
Let it stand for 2-3 minutes in the oven. Use oven gloves while taking out!
27
EN
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