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Heat
Cooking-
setting
Steaming
3-4
4-5
6-7
7-8
9
We recommend when boiling or searing foods using the highest heat setting at first and
then letting foods requiring a longer cooking time finish cooking on the desired heat
setting.
Overheated fats and oils can ignite very quickly. Warning! Fire hazard!
Baking
Oven function: Fan-assisted circulation
Baking tins
• For Conventional
• For Fan-assisted circulation
Oven levels
• Baking with Conventional
• With Fan-assisted circulation
at the same time.
1 baking tray:
e.g. oven level 3
suitable for
process
To steam vegetables, fish
Braising
to braise meat
To steam potatoes
Boiling
To cook larger quantities of
food, stews and soups
To fry escalopes, veal cordon
Gentle
bleu, cutlets, rissoles, sausag-
Frying
es, liver, roux, eggs, pancakes,
doughnuts
Hash browns, loin steaks,
Heavy
steaks, Flädle (pancakes for
Frying
garnishing soup)
Boiling
Searing
Deep
frying
, dark metal and non-stick tins are suitable.
20-45 mins.
20-60 mins.
60-150 mins.
Steady frying
To boil large quantities of water, to cook pasta,
to sear meat (goulash, pot roast), deep frying chips
or Conventional
bright metal tins are also suitable.
is only possible on one level.
you can bake dry cakes and biscuits on 2 baking trays
Uses, Tables and Tips
Cooking
time
With vegetables add only
some liquid (some table-
Use only some liquid, e.g.:
max.
750 g potatoes
3 l liquid maximum plus
ingredients
Turn occasionally
5-15 mins.
Turn occasionally
per pan
11
Hints
spoons)
¼
l water for
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