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ranges are given in the table. You should try the lower
temperature first, since a lower temperature results in more
even browning. You can increase the temperature next time if
necessary.
Dishes using Hot air eco
Cakes and pastries
Sponge on the baking tray with dry topping
Dough in tins
Flan cake, sponge mixture
Delicate fruit flan, sponge
Yeast dough on the baking tray with dry topping
Shortcrust pastry on the baking tray with dry topping Baking tray
Swiss roll
Sponge base, 2 eggs
Sponge flan, 6 eggs
Puff pastry
Biscuits
Whirls
Choux pastry
Bread rolls, rye flour
Bakes
Potato gratin
Lasagne
Frozen products
Pizza, thin base
Pizza, deep-pan
Chips
Chicken wings
Fish fingers
Crispy bread rolls
Meat
Pot-roasted beef, 1.5 kg
Joint of pork, neck, 1 kg
Joint of veal, topside, 1.5 kg
Fish
Sea bream, x 2, 750 g each
Sea bream with salted, crisped skin, 900 g
Pike, 1000 g
Trout, x2, 500 g each
Fish fillets, 100 g each
Saving energy
Only preheat the oven if this is specified in the recipe or in
■
the operating instruction tables.
Use dark, black lacquered or enamelled baking tins. They
■
absorb the heat particularly well.
Open the oven door as infrequently as possible while you are
■
cooking, baking or roasting.
It is best to bake several cakes one after the other. The oven
■
is still warm. This reduces the baking time for the second
cake. You can also place two loaf tins next to each other.
For longer cooking times, you can switch the oven off
■
10 minutes before the end of the cooking time and use the
residual heat to finish cooking.
'
/
'
Place the baking tins and cookware in the centre of the wire
rack. If you are grilling food directly on the wire rack, the
universal pan should also be inserted at level 1. Fat and juices
are caught in the universal pan, which keeps the oven cleaner.
Accessories
Baking tray
Loaf tin
Flan-based cake tin
Springform/ring tin
Baking tray
Baking tray
Flan-based cake tin
Springform cake tin
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Ovenproof dish
Ovenproof dish
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Ovenware, covered
Ovenware, uncovered
Ovenware, uncovered
Universal pan
Universal pan
Universal pan
Universal pan
Ovenware, covered
Saving energy with the hob
Use pots and pans with thick, even bases. Uneven bases
■
increase energy consumption.
The diameter of pan bases should be the same size as the
■
hotplate. In particular, small saucepans on the hotplate cause
energy losses. Note that cookware manufacturers often
indicate the upper diameter of the saucepan. This is usually
bigger than the diameter of the base of the pan.
Use a small saucepan for small quantities. A larger, less full
■
saucepan requires a lot of energy.
Always place suitable lids on saucepans. When cooking
■
without a lid, four times the energy is required.
Level
Temperature
in °C
3
170-190
2
160-180
2
160-180
2
160-180
3
170-190
3
180-200
3
170-190
2
150-170
2
150-170
3
180-200
3
130-150
3
140-150
3
210-230
3
200-220
2
160-180
2
180-200
3
190-210
2
180-200
3
200-220
3
220-240
3
220-240
3
180-200
2
190-210
2
190-210
2
190-210
2
170-190
2
170-190
2
170-190
2
170-190
2+1
190-210
Cooking time
in minutes
25-35
50-60
20-30
50-60
25-35
20-30
15-25
20-30
40-50
20-30
15-25
30-45
35-45
20-30
60-80
40-50
15-25
20-30
20-30
20-30
10-20
10-15
130-150
110-130
110-130
50-60
60-70
60-70
45-55
30-40
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