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Food
Pizza, chilled
Potato products, frozen
Chips
Duchess potatoes
Hash browns (fried potatoes), filled
potato skins
Potato wedges
Baked goods, frozen
Rolls, baguettes
Baked goods, prebaked
Part-baked white bread
Fried foods, frozen
Fish fingers
Chicken nuggets
Food, frozen
Lasagne, 400 g
Lasagne, 1200 g
Food, chilled
Lasagne, 400 g
Lasagne, 1200 g
* preheat
Special dishes
At low temperatures,
3D hot air is equally useful for
:
producing creamy yoghurt as it is for proving light yeast dough.
First, remove accessories, hook-in racks or telescopic shelves
from the cooking compartment.
Preparing yoghurt
Bring 1 litre of milk (3.5 % fat) to the boil and cool down to
1.
40 °C.
Stir in 150 g of yoghurt (chilled).
2.
Pour into cups or small screw-top jars and cover with cling
3.
film.
Preheat the cooking compartment as indicated.
4.
Place the cups or jars on the cooking compartment floor and
5.
incubate as indicated.
Dish
Universal pan
Universal pan
Universal pan + wire rack 3+1
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan + wire rack 3+1
Universal pan
Universal pan
Wire rack
Wire rack
Wire rack
Wire rack
Shelf posi-
Type of
tion
heating
3
%
*
*
<
3
%
*
<
*
<
3
%
*
<
3
%
*
<
2
%
*
3
*
<
3
%
*
<
3
%
*
<
*
<
2
%
3
*
<
3
%
<
*
2
%
<
*
2
%
*
<
2
*
<
2
*
<
Proving dough
Prepare the dough as usual, place it in a heat-resistant
1.
ceramic dish and cover.
Preheat the cooking compartment as indicated.
2.
Switch off the oven and place the dough in the cooking
3.
compartment and leave it to prove.
Temperature
Time in min-
in °C
utes
190-210
10-15
200-210
10-15
190-210
20-30
210-220
20-25
180-190
30-35
200-220
20-25
200-210
15-20
210-230
15-25
200-210
15-20
190-210
20-25
190-210
20-25
170-190
10-20
180-190
10-15
190-210
10-20
180-190
15-20
160-170
20-25
220-240
10-20
200-210
15-20
200-220
15-25
170-180
20-25
190-210
35-40
180-190
35-40
190-210
50-60
180-190
40-50
170-180
20-25
170-180
30-35
21
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