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far as the limit stop with the bevelled edge facing the
appliance door.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
In the table, you can find the ideal heating type for
various dishes. Temperature and cooking time depend
on the quantity and composition of the product. Setting
ranges are indicated for this reason. Try using the lower
values at first. A lower temperature results in more even
browning. You can use a higher setting next time if
necessary.
Cooking times cannot be reduced by using
Note:
higher temperatures. The dish would only be cooked on
the outside, but would not be fully cooked in the middle.
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
Dish
Pizza, chilled
Pizza, chilled
Pizza, frozen
Pizza, thin base
Pizza, thin base, 2 levels
Pizza, thick base
Pizza, thick base, 2 levels
Pizza baguette
Potatoe products, frozen
Oven chips*
Oven chips, 2 levels*
Croquettes
Hash browns*
Potatoe wedges
Baked goods, frozen, prebaked
Rolls, baguettes
Rolls, baguettes
Rolls, baguettes, 2 levels
Fried food, frozen
Fish fingers*
Chicken nuggets
Food, chilled
Lasagna, 500 g
Lasagna, 500 g
Lasagna, 1,5 kg
Lasagna, 1,5 kg
* Turn during cooking
Accessories/cookware
wire rack
wire rack
2 wire racks
wire rack
2 wire racks
wire rack
baking tray
universal pan + baking tray
baking tray
universal pan
baking tray
universal pan
universal pan
grid + universal pan
baking tray
universal pan
ovenproof dish on wire rack
ovenproof dish on wire rack
ovenproof dish on universal pan
ovenproof dish on wire rack
Tested for you in our cooking studio
energy savings of up to 20 per cent. If you preheat the
oven, the indicated cooking times will be reduced by
several minutes.
Preheating is necessary for selected dishes, and this is
indicated in the table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
< 4D hot air
■
% Top/bottom heating
■
$ Pizza setting
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
1
210-230
$
1
210-230
$
3+1
200-220
<
1
190-210
%
3+1
160-180
<
1
200-220
<
1
190-210
$
3+1
200-220
<
1
200-220
%
2
200-220
$
1
200-220
<
2
200-220
%
2
180-200
%
3+1
160-180
<
1
220-240
$
2
200-220
$
1
180-200
%
1
180-190
<
1
180-200
<
1
160-170
<
en
Steam in-
Cooking
tensity
time in mins.
-
10-20
-
10-20
-
15-25
-
20-30
-
25-35
-
20-30
-
20-30
-
30-40
-
15-25
-
20-30
-
20-30
-
15-25
1
15-25
-
15-25
-
10-20
-
10-20
-
30-40
2
30-40
-
35-45
2
35-45
47
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