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Tested for you in our cooking studio
en
Several small baked items on the baking
sheet
Sesame seed rings
Puff pastry strudel
Yufka dough strudel
Yeast-risen pastry
Pizza
Dish
Pasta bake
Potato gratin made using raw ingredients,
Max. 4 cm deep
Vegetable goulash
* Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break.
Baking tips
You wish to bake according to your own rec-
ipe.
How to tell whether sponge cake is baked
through:
The cake collapses.
The cake has risen in the middle but is lower
around the edge.
The cake is too dry.
The bottom of a fruit cake is too light.
The fruit juice overflows.
The pieces of dough are sticking together
when the yeast rolls are baked.
Condensation forms when you bake moist
cakes.
Yoghurt
You can use your appliance to make yoghurt.
Remove the accessories and shelf supports from the
cooking compartment. The cooking compartment must
be empty.
Heat 1 litre of 3.5% fat milk to 90 °C on the hob and
1.
then leave it to cool down to 40 °C.
Only heat UHT milk to 40 °C.
Stir in 30 g (approx. 1 tbsp) of (chilled) yoghurt.
2.
Meal
Yoghurt
24
Accessories
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Baking sheet
Accessories and ovenware Level
Glass ovenproof dish, rectan-
gular*
Glass ovenproof dish, rectan-
gular*
Earthenware pot
Use similar items in the baking tables as a guide.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cocktail stick into
the cake at its deepest point. If the cocktail stick comes out clean, the cake is ready.
Next time, add less liquid. Observe the specified mixing times in the recipe.
Do not grease the edge of the springform cake tin. After baking, loosen the cake carefully with a knife.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice over it. Next time,
select a temperature 10 degrees higher and reduce the baking time.
Place the cake one level lower the next time.
Next time, use the deeper universal pan (if available).
There must be a distance of about 2 cm between the bread rolls. This gives enough space for the
bread rolls to expand and bake evenly on all sides.
Steam can form during baking, which escapes via the door. The steam may settle and form water
droplets on the control panel or on the fronts of adjacent units. This is a natural process.
Accessories/cookware
Cup/jar
Level
Temperature in °C
(lower gas burner on
the oven)
4
190
4
180
3
190
4
170
3
190
Temperature in °C
2
190
2
180
2
220
Pour the mixture into cups or small jars with lids and
3.
cover.
Place the cups or jars on the cooking compartment
4.
floor.
Press the multi-function button/lamp button
5.
Close the oven door and wait for 4-5 hours until the
6.
yoghurt is ready.
Once the yoghurt is ready, leave it to cool in the
7.
refrigerator.
Shelf position
Setting
Cooking compart-
^
ment floor
Cooking time in minutes
60-80
50-70
60-80
70-90
50-70
Cooking time in minutes
60-80
60-80
80-100
=
.
Tempera-
Preparation
ture in °C
time
-
4-5h
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