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23.2 Notes on baking
When baking, use the shelf positions indicated.
Baking on one level
Rising pasta/baked goods or tin on the
wire rack
Flat pasta/baked items or in the baking
tray
Baking on two or more levels
Universal pan
Baking tray
Baking tins on the wire rack:
First wire rack
Second wire rack
Baking on three levels
Baking trays
Universal pan
Baking trays
Notes
¡ When baking on several layers, use hot air. Different
food that is placed in the oven at the same time will
not necessarily be ready at the same time.
In such cases, you can remove the cooked food
and continue to cook the other baking tray. If neces-
sary, you can change the position and direction of
the baking trays.
23.4 List of foods
Food
Sponge cake, simple
Sponge cake, simple, 2 levels
Fruit tart or cheesecake with shortcrust
pastry base
Sponge flan, 6 eggs
Swiss roll
Shortcrust tart with moist topping
Muffins
Small baked items
Biscuits
Biscuits, 2 levels
Preheat the appliance.
1
At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
2
Turn the dish 2/3 of the way through the cooking time.
3
4
Slide the universal pan underneath the wire rack.
5
Do not turn the food. Cover the base with water.
¡ Position baking tins/dishes either next to one an-
Shelf posi-
tion
¡ For best results, we recommend using dark-col-
2
23.3 Notes on roasting and grilling
2–3
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
Shelf posi-
placed into a cold cooking compartment.
tion
ATTENTION!
3
Acidic food may damage the grid
1
▶
Shelf posi-
tion
¡ The larger the poultry, meat or fish, the lower the
3
1
¡ Turn the poultry, meat or fish after approx. 1/2 to
¡ Add a little liquid to the poultry in the cookware.
Shelf posi-
tion
5
¡ When you turn poultry, ensure that the breast side
3
1
¡ Use tongs to turn the pieces of food you are grilling.
¡ Only add salt to steaks once they have been grilled.
Information for those allergic to nickel
In rare cases, small amounts of nickel may pass into
the food.
Accessories/cook-
ware
Vienna ring tin/loaf tin 2
Vienna ring tin/loaf tin 3+1
Springform cake tin,
diameter 26 cm
Springform cake tin
Ø 28 cm
Universal pan
Universal pan
Muffin tray on wire
rack
Universal pan
Universal pan
Universal pan
+
Baking tray
other or offset on different shelves so that they are
not directly one above the other in the cooking com-
partment. You can cut energy use by cooking differ-
ent items at the same time.
oured metal baking tins.
Do not place acidic food, such as fruit or food with
an acidic marinade directly on the pan support.
temperature and the longer the cooking time.
2/3 of the time listed.
Cover the base of the cookware with approx. 1–
2 cm of liquid.
or skin side is underneath to begin with.
If you pierce the meat with a fork, the juices will run
out and it will become dry.
Salt draws water from the meat.
Shelf posi-
Type of
tion
heating
2
2
2
2
2
3
3
3+1
How it works en
Temperature
Cooking
in °C/grill
time in mins
setting
160–180
50–60
140–160
60–80
160–180
70–90
160–170
35–45
1
170–190
15–20
160–180
60–90
170–190
20–40
150–170
25–35
140–160
20–30
130–150
25–35
33
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