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Heat set-
Application
ting
3 - 4
To steam vegetables, fish and
meat.
4 - 5
To steam potatoes.
4 - 5
To cook larger quantities of
food, stews and soups.
6 - 7
To lightly fry escalopes, veal
cordon bleu, cutlets, rissoles,
sausages, liver, eggs, pancakes
and doughnuts, and to cook
roux.
7 - 8
To fry hash browns, loin steaks
and steaks.
9
To boil large quantities of water, to cook pasta, to sear meat (goulash, pot
roast) and to deep-fry chips.
8.2 Baking
• Your oven may bake or roast differently
to the appliance you had before. Adapt
your usual settings such as
temperature, cooking time and shelf
position to the values in the tables.
• Use the lower temperature the first
time.
• If you cannot find the settings for a
special recipe, look for the similar one.
• You can extend baking times by 10 –
15 minutes if you bake cakes on more
than one shelf position.
8.3 Tips on baking
Baking results
The bottom of the cake is
not browned sufficiently.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The cake sinks and be-
comes soggy, lumpy or
streaky.
Time
(min)
20 - 45
20 - 60
60 - 150
as re-
quired
5 - 15
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the
temperature setting. The differences
equalize during the baking procedure.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
Possible cause
The shelf position is incor-
rect.
The oven temperature is too
high.
The baking time is too
short.
ENGLISH
Hints
Add some tablespoons of a
liquid.
Use a maximum of 1/4 l water
for 750 g of potatoes.
Add a maximum of 3 l of a liq-
uid to the ingredients.
Turn halfway through.
Turn halfway through.
Remedy
Put the cake on a lower
shelf.
The next time you bake, set
a slightly lower oven tem-
perature.
Set a longer baking time.
You cannot decrease
baking times by setting
higher temperatures.
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