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16.8 Bakes and gratins
How well cooked the bake is will depend on the size of
the ovenware and the thickness of the bake.
Use wide, shallow cookware for bakes and gratins.
Food takes longer to cook in deep, narrow cookware
and it browns more on top.
You can prepare food in baking tins or in the universal
pan.
¡ Baking tins on the wire rack: Shelf position 2
Recommended settings
Bakes and gratins
Meal
Bake, savoury, fresh, cooked ingredi-
ents
Bake, sweet
Potato gratin, raw ingredients, 4 cm
deep
Potato gratin, raw ingredients, 4 cm
deep, on 2 levels
16.9 Poultry, meat and fish
The table lists values for poultry, meat and fish, with de-
fault values for the weight.
If you prepare dishes that are larger or heavier than
what is specified in the recommended settings, always
use the lower temperature. If cooking more than one
item, use the weight of the heaviest item as a basis for
determining the cooking time. The individual pieces
must be approximately the same size.
Roasting and grilling on the wire rack
Roasting on the wire rack works particularly well for
large poultry or for multiple pieces at the same time.
¡ Depending on the size and type of the food to be
roasted, add up to 1/2 litre water to the universal
pan.
You can make a sauce from the juices that are col-
lected. This also means that less smoke is pro-
duced and the cooking compartment does not be-
come as dirty.
¡ Keep the appliance door closed when using the
grill.
Never grill with the appliance door open.
¡ Place the food to be grilled on the wire rack. In ad-
dition, slide the universal pan in at least one shelf
position lower, with the slanted edge facing the ap-
pliance door. This means that any dripping fat is
caught.
Roasting in cookware
If you cook food in cookware, you can remove it from
the cooking compartment more easily and serve it dir-
ectly in the cookware. If you cover the cookware when
you cook your food, this will keep the cooking compart-
ment cleaner.
24
¡ Universal pan: Shelf position 2
You can cut energy use by cooking different items at
the same time. Position baking tins next to one another
in the cooking compartment.
If hot glass cookware is placed on a wet or cold sur-
face, the glass may shatter.
▶
Accessory/cookware Shelf posi-
Ovenproof dish
Ovenproof dish
Ovenproof dish
Ovenproof dish
General information about roasting in cookware
¡ Use heat-resistant, ovenproof cookware.
¡ Place the cookware onto the wire rack.
¡ Check in advance whether the cookware fits in the
¡ Glass cookware is best.
¡ Shiny roasting dishes made from stainless steel or
¡ Follow the manufacturer's instructions for your roast-
Cookware without lid
¡ Use a deep roasting dish.
¡ Place the cookware onto the wire rack.
¡ If you do not have any suitable cookware, use the
Cookware with lid
¡ Use a suitable lid that seals well.
¡ Place the cookware onto the wire rack.
¡ Meat, poultry and fish can also become crispy in a
If hot glass cookware is placed on a wet or cold sur-
face, the glass may shatter.
▶
WARNING ‒ Risk of injury!
Place hot glass ovenware on a dry mat after cook-
ing.
Type of
tion
heating
2
2
2
3+1
cooking compartment.
aluminium are not ideal. They reflect the heat like a
mirror. The food cooks more slowly and does not
brown as well. Increase the temperature accordingly
and extend the cooking time.
ing dishes.
universal pan.
covered roasting dish. Use a roasting dish with a
glass lid for this. Select a higher temperature.
WARNING ‒ Risk of injury!
Place hot glass ovenware on a dry mat after cook-
ing.
Temperature
Cooking
in °C
time,
minutes
200–220
30–60
180–200
50–60
150–170
60–80
150–160
70–80
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