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en
Recommended setting values
Here, you can find specifications for various dishes. The
temperature and baking time are dependent on the
quantity and composition of the dough. Different
settings ranges are indicated for this reason. Try using
the lower values at first. A lower temperature results in
more even browning. If necessary, use a higher setting
the next time.
Dish
Baking
Victoria Sponge Cake
Light Fruit Cake
Rich Fruit Cake
Fruit crumble
Sponge Cake (fatless), 3 eggs
Swiss Roll
Tart
Quiche
(White) Bread
Scones
Jam tarts
Soufflé
Pie
Jacket Potatoes
Meat
Beef, slow roast joint
Casserole
Diced meat (beef, pork, lamb)
Braising steak
Fish
Fish, braised, whole 300 g, e. g. trout
Fish, braised, whole 1,5kg, e. g. salmon
Fish fillet, plain, braised, 100 g
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
Tips for keeping acrylamide to a minimum
General
Baking
Biscuits
Oven chips
38
Accessories/cookware
2x Ø20 cm tins
high Ø20 cm tin
high Ø23 cm tin
flat glass dish
springform cake tin Ø26 cm
swiss roll tin
plate Ø20 cm or pie tin
quiche tin (dark coated)
loaf tin (1x 900 g or 2x 450 g)
baking tray
12-cup-tin
1,2L-soufflé dish
rectangular pie tin
baking tray
wire rack
cookware, covered
cookware, covered
cookware, covered
cookware, covered
cookware, covered
Keep cooking times as short as possible.
■
Cook food until it is golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
■
With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
With top/bottom heating at max. 190 °C.
With hot air at max. 170 °C.
Egg or egg yolk reduces the production of acrylamide.
Spread out a single layer evenly on the baking tray. Cook at least 400 g at once on a baking tray so that
the chips do not dry out.
Baking times can not be reduced by using higher
Note:
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be cooked
completely in the middle.
Types of heating used:
. Hotair Eco
■
# Top/bottom heating Eco
■
Shelf po-
Type of
sition
heating
2
.
2
.
2
.
3
.
2
.
3
.
2
.
3
.
2
.
3
.
3
.
2
.
2
.
3
.
2
.
2
.
2
.
2
#
2
#
2
#
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Tempera-
Cooking
ture in °C
time in mins.
170-180
30-40
150-170
70-90
140-160
120-180
160-180
40-70
160-170
25-40
180-190
15-25
170-190
55-70
190-210
35-45
190-200
40-50
190-210
15-20
180-200
20-30
160-170
40-50
190-200
40-55
150-170
60-90
130-140
40+40
140
60+120
140
65+120
190-210
25-35
190-210
45-55
190-210
15-25
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