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11.8 Quarter Steam + Heat
Type of Food
Roast pork 1000 g
Roast beef 1000 g
Roast veal 1000 g
Meat loaf, uncooked, 500 g
Smoked loin of pork 600 -
1000 g (soak for 2 hours)
Chicken 1000 g
Duck 1500 - 2000 g
Goose 3000 g
Potato gratin
Pasta bake
Lasagne
Misc. types of bread 500 -
1000 g
Rolls 40 - 60 g
Ready-to-bake rolls
Ready-to-bake baguettes
40 - 50 g
Ready-to-bake baguettes
40 - 50 g, frozen
1) Amount of water to be added will depend on the length of the cooking time.
11.9 Baking
General instructions
• Your new oven can bake or roast dif-
ferently to the appliance you had be-
fore. Adapt your usual settings (tem-
perature, cooking times) and shelf po-
sitions to the values in the tables.
• With longer baking times, you can de-
activate the oven approximately 10 mi-
nutes before the end of the baking
time and then use the residual heat.
When you cook frozen food, the trays
in the oven can twist during baking.
When the trays become cold again,
the distortions are gone.
Quarter Steam + Heat
Shelf position
Temperature (°C)
2
2
2
2
2
2
2
1
2
2
2
2
2
2
2
2
How to use the Baking Tables
• The manufacturer recommends that
you use the lower temperature the
first time.
• If you cannot find the settings for a
special recipe, look for the one that is
almost the same.
• You can extend baking times by 10 –
15 minutes if you bake cakes on more
than one level.
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the tem-
perature setting. The differences
equalize during the baking procedure.
ENGLISH
1)
Time
(min.)
160 - 180
90 - 100
180 - 200
60 - 90
180
80 - 90
180
30 - 40
160 - 180
60 - 70
180 - 200
50 - 60
180
70 - 90
170
130 - 170
160 - 170
50 - 60
190
40 - 50
180
45 - 55
180 - 190
50 - 60
180 - 210
30 - 40
200
10 - 20
200
20 - 30
200
25 - 35
25
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