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en How it works
¡ Leave bakes and gratins to cook in the switched-off oven for a further 5 minutes.
Food
Bake, sweet,
e.g. quark bake with
fruit
Bake, savoury, made
with cooked ingredi-
ents
Bake, savoury, made
from raw ingredients,
e.g. potato gratin
23.8 Frozen convenience products
Observe the recommended settings for cooking frozen convenience products.
Note:
Cooking tips
¡ Follow the manufacturer's instructions on the packaging.
¡ The times given apply to food placed in a cold cooking compartment.
Food
Strudel with fruit filling
Chips
Pizza
Pizza baguette
Croquettes
Rösti
1
Preheat the appliance for 5 minutes.
23.9 Test dishes
These overviews have been produced for test institutes to facilitate appliance testing in accordance with EN
60350-1:2013 or IEC 60350-1:2011 and EN 60705:2012, IEC 60705:2010.
Defrosting with the microwave
Food
Meat, 500 g
Cooking with the microwave
Food
Custard, 1000 g
Sponge, 475 g
Meat loaf, 900 g
36
Weight
Cookware
Ap-
Uncovered cookware 0
prox. 1.5 kg
Ap-
Uncovered cookware 0
prox. 1 kg
Ap-
Uncovered cookware 0
prox. 1.1 kg
Cookware
Glass tray
Glass tray
Wire rack
Wire rack
Glass tray
Glass tray
Microwave output
setting
1. 180 W
2. 90 W
Microwave output
setting
1. 600 W
2. 180 W
600 W
600 W
Posi-
tion
Position
2
2
2
2
2
2
Duration
1. 7 mins
2. 8 – 12 mins
Duration
1. 11 – 12 mins
2. 15 – 20 mins
8 – 10 mins
25 – 30 mins
Mi-
Type of
Temperat-
crowave
heating
ure
output
setting
180 W
130 –
150 °C
600 W
160 –
190 °C
600 W
170 –
180 °C
Type of
Temperature
heating
200 – 220 °C
210 – 230 °C
180 – 200 °C
160 – 190 °C
200 – 220 °C
200 – 220 °C
Information
Place the 22 cm diameter Pyrex dish on the
cooking compartment floor.
Alternative: Defrost "Minced meat" automatic
programme
Information
Place the Pyrex dish on the cooking com-
partment floor.
Place the 22 cm diameter Pyrex dish on the
cooking compartment floor.
Place the Pyrex dish on the cooking com-
partment floor.
Duration
25 – 35
20 – 30
25 – 35
Duration
1
40 – 50 mins
20 – 30 mins
10 – 20 mins
15 – 20 mins
20 – 30 mins
20 – 30 mins
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