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Tested for you in our cooking studio
en
Recommended setting values
The table lists the optimal heating function for various
types of food.The temperature and cooking time
depend on the amount and consistency of the dough/
Baking
Food
Pizza, chilled
Pizza, frozen, thin base
Pizza, frozen, thin base, 2 levels
Pizza, frozen, thick base
Pizza, frozen, thick base, 2 levels
Oven chips, Croquettes, frozen
Oven chips, frozen, 2 levels
Hash browns, frozen
Fish fingers, frozen
Chicken nuggets, frozen
Lasagna, chilled, 500g
Lasagna, chilled, 1,5kg
Lasagna, frozen, 500g
Lasagna, frozen, 1,5kg
Desserts
You can make your own soufflés and yogurt using your
appliance.
Soufflés
You can also prepare soufflés in a water bath in the
universal pan. To do so, slide the universal pan in at
level 2.
Yogurt
Remove accessories and shelves from the cooking
Dish
Yoghurt
Soufflé in individual moulds
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
40
Dish
Wire rack
Wire rack
Universal pan + wire rack
Wire rack
Universal pan + wire rack
Universal pan
Universal pan + baking tray
Universal pan
Universal pan
Universal pan
Ovenproof dish on wire rack
Ovenproof dish on wire rack
Ovenproof dish on wire rack
Ovenproof dish on wire rack
Accessories/cookware
Individual moulds
Individual moulds
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 approx. 400-600 g at once on a baking tray so
that the chips do not dry out and become crunchy.
mixture. Settings ranges are specified for this reason.
Try using the lower values to start with. A lower
temperature will result in more even browning. You can
use a higher setting next time if necessary.
Shelf posi-
Type of heat-
tion
ing
3
0
3
0
3+1
:
3
0
3+1
:
3
:
3+1
:
2
:
3
:
3
:
2
:
2
:
2
:
2
:
compartment. The cooking compartment must be
empty.
Heat 1 litre of milk (3.5 % fat) to 90 °C on the hob
1.
and then cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
Stir in 150 g (chilled) yogurt.
2.
Pour into cups or small jars and cover with cling film.
3.
Place the cups or jars onto the cooking
4.
compartment floor and set as indicated in the table.
After preparation, leave the yogurt to cool in the
5.
refrigerator.
Shelf position
Type of
heating
Cooking compart-
$
ment floor
2
%
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Temperature
Time in minutes
in °C
190-210
15-20
210-230
15-20
190-210
20-25
180-200
20-25
190-210
20-30
190-210
25-35
190-210
30-40
210-230
30-40
200-220
20-25
190-210
20-25
180-200
30-40
190-210
35-45
180-200
45-55
170-190
75-85
Tempera-
Cooking
ture in °C
time in mins
40-45
8-9h
160-180
35-45
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