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Tested for you in our cooking studio
en
Leave the defrosted food to rest for another 10 to 30
minutes in the appliance whilst it is switched off, so that
the temperature balances out.
Dish
Bread, bread rolls
Bread & bread rolls general
Cake
Cake, moist
Cake, dry
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. This will avoid condensation
developing, and means you will not have to wipe out the
cooking compartment.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Cover the dishes if
necessary.
Test dishes
These tables have been produced for test institutes to
facilitate appliance testing.
As per EN 60350-1.
Baking
Baked items that are placed into the oven on trays or in
baking tins/dishes at the same time will not necessarily
be ready at the same time.
Shelf positions for baking on two levels:
Universal pan: Level 3
■
Baking tray: Level 1
Baking tins/dishes on the wire rack
■
First wire rack: Level 3
Second wire rack: Level 1
Shelf positions for baking on three levels:
Baking tray: Level 5
■
Universal pan: Level 3
■
Dish
Baking
Shortbread
Shortbread
Shortbread, 2 levels
Shortbread, 3 levels
Small cakes
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function
50
Accessories
Baking tray
Baking tray
Baking tray
Accessory
Baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Baking tray
Type of heating used:
4D hot air
:
■
Shelf posi-
tion
2
2
2
Baking tray: Level 1
■
Apple pie
Apple pie on one level: place dark-coloured springform
cake tins diagonally next to each other.
Apple pie on two levels: position dark-coloured
springform cake tins above each other so that they are
offset.
Cakes in tinplate springform cake tins: bake on one
level with top/bottom heating. Place the springform
cake tin onto the universal pan instead of onto the wire
rack.
Fatless sponge cake
Fatless sponge cake on two levels: vertically stack
springform cake tins in an offset manner on the wire
racks.
Notes
The setting values apply to dishes placed into a cold
■
cooking compartment.
Please note the information in the tables about
■
preheating. The setting values are valid without rapid
heating-up.
For baking, use the lower of the indicated
■
temperatures first.
Types of heating used:
4D hot air
:
■
Top/bottom heating
%
■
Pizza setting
;
■
Intensive heat
&
■
Shelf posi-
tion
3
3
3+1
5+3+1
3
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
50
40-70
:
50
70-90
:
60
60-75
:
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
140-150*
25-40
%
140-150*
25-40
:
140-150*
30-40
:
130-140*
35-55
:
160*
20-30
%
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