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Heat
setting
3-4
Steam vegetables, fish, meat
4-5
Steam potatoes
4-5
Cook larger quantities of food, stews
and soups
6-7
Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
7-8
Heavy fry, hash browns, loin steaks,
steaks
9
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt
your usual settings (temperature, cooking times) and shelf levels to the values in the
tables.
• With longer baking times, the oven can be switched off about 10 minutes before the
end of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When
the trays get cold again, the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one
level.
• Cakes and pastries at different heights do not always brown equally at first. If this oc-
curs, do not change the temperature setting. The differences equalize during the bak-
ing procedure.
Tips on baking
Baking results
The cake is not
browned sufficiently
below
The cake sinks (be-
comes soggy, lumpy,
streaky)
The cake sinks (be-
comes soggy, lumpy,
streaky)
Use to:
Possible cause
Incorrect oven level
Oven temperature too high
Baking time is too short
Helpful hints and tips
Time
20-45
Add a few tablespoons of liquid
min
20-60
Use max. ¼ l water for 750 g of po-
min
tatoes
60-150
Up to 3 l liquid plus ingredients
min
as re-
Turn halfway through
quired
5-15
Turn halfway through
min
Remedy
Put the cake on a lower oven level
Use a lower setting
Set a longer baking time
Do not set higher temperatures to de-
crease baking times
11
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