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en How it works
Recommended settings for slow cooking
Food
Duck breast, 300 g each
Fillet of pork, whole
Beef topside, 6–7 cm thick,
1.5 kg
Fillet of beef, 4–6 cm thick,
1 kg
Veal medallions, 4 cm thick Cookware without lid
Saddle of lamb, boneless,
200 g each
1
Preheat the appliance.
23.7 Test dishes
These overviews have been produced for test institutes
to facilitate appliance testing in accordance with EN
60350-1.
Baking
Observe this information when baking test dishes.
General information
¡ The settings apply to food that is placed into a cold
cooking compartment.
¡ Observe the notes about preheating in the tables.
These setting values apply without rapid heating.
¡ When baking, use the lower of the listed temperat-
ures to begin with.
Shelf positions
Shelf positions for baking on two levels:
Note: Items that are placed in the oven on baking trays
or in baking tins/dishes at the same time will not ne-
cessarily be ready at the same time.
¡ Universal pan: Level 3
Baking tray: Level 1
Recommended settings for baking
Food
Viennese whirls
Viennese whirls
Viennese whirls, 2 levels
Viennese whirls, 3 levels
Small cakes
Small cakes
1
Preheat the appliance for five minutes. Do not use the rapid heating function.
2
Preheat the appliance. Do not use the rapid heating function.
34
Accessories/cook-
ware
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Accessories/cookware
Baking tray
Baking tray
Universal pan
+
Baking tray
Universal pan
+
Baking tray
Baking tray
Baking tray
Shelf pos-
Type of
ition
heating
2
2
2
2
2
2
¡ Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
Shelf positions for baking on three levels:
¡ Baking tray: Level 5
Universal pan: Level 3
Baking tray: Level 1
Baking with two springform cake tins:
Position baking tins/dishes either next to one another
or offset on different shelves so that they are not dir-
ectly one above the other in the cooking compartment.
Shelf pos-
ition
3
3
3 + 1
5 + 3 + 1
3
3
Searing
Temperature in
time in
°C
mins
1
6-8
95
1
4-6
85
1
6-8
100
1
6-8
85
1
4
80
1
4
85
Type of
Temperature in
heating
°C
1
140-150
1
140-150
1
140-150
1
130-140
1
150
1
140
Cooking
time in
mins
60-70
75-100
160-220
90-150
50-70
30-70
Cook-
ing time
in mins
25-35
20-30
25-35
35-55
25-35
25-35
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