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Dish
Gratin
Potato gratin, raw ingredients,
max. 4 cm deep
Toast
4 slices, with topping
12 slices, with topping
Convenience products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
Dish
Pizza, frozen
Pizza with thin base
Pizza with deep-pan base
Pizza baguette
Mini pizza
Pizza, chilled
Pizza (preheat)
Potato products, frozen
Chips
Croquettes
Rösti, stuffed potato pockets
Baked items, frozen
Bread rolls, baguette
Pretzels (dough)
Baked items, prebaked
Part-cooked rolls, part-cooked baguette Universal pan
Processed portions, frozen
Fish fingers
Chicken goujons, chicken nuggets
Strudel, frozen
Strudel
Special dishes
At low temperatures,
:
3D hot air is equally useful for
producing creamy yoghurt as it is for proving light yeast dough.
First, remove accessories, hook-in racks or telescopic shelves
from the cooking compartment.
18
Accessories and ovenware
1 ovenproof dish
2 ovenproof dishes
Wire rack
Wire rack
Accessories
Universal pan
Universal pan + rack
Universal pan
Universal pan + rack
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan + baking
tray
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan + rack
Universal pan
Universal pan
Universal pan
Level
Type of
heating
2
4
1+3
:
4
*
4
(
The cooking result greatly depends on the quality of the food.
Pre-browning and irregularities can sometimes even be found
on the raw product.
Level
Type of
heating
2
/
;
6
3+1
:
2
/
;
6
3+1
:
3
;
/
6
3
/
;
6
1
/
;
6
3
/
;
6
3+1
:
3
/
;
6
3
;
/
6
3
;
/
6
3
/
;
6
3
%
3+1
:
2
;
/
6
3
/
;
6
3
/
;
6
Preparing yoghurt
Bring 1 litre of milk (3.5 % fat) to the boil and cool down to
1.
40 °C.
Stir in 150 g of yoghurt (at refrigerator temperature).
2.
Pour into cups or small screw-top jars and cover with cling
3.
film.
Temperature
Cooking time
in °C, grill
in minutes
setting
160-180
60-80
150-170
60-80
3
7-10
3
5-8
Temperature
Cooking time
in °C
in minutes
200-220
15-20
180-200
20-30
170-190
20-30
170-190
25-35
170-190
20-30
190-210
10-20
180-200
10-15
190-210
20-30
180-200
30-40
190-210
20-25
200-220
15-25
180-200
10-20
200-220
10-20
190-210
10-20
160-180
20-25
220-240
10-20
200-220
15-25
180-200
35-40
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