Heat setting Application
Time (min) Hints
3 - 4
To steam vegetables, fish and meat.
20 - 45
Add some tablespoons of a liquid.
4 - 5
To steam potatoes.
20 - 60
Use a maximum of 1/4 l water for 750 g
of potatoes.
4 - 5
To cook larger quantities of food, stews
and soups.
60 - 150
Add a maximum of 3 l of a liquid to the
ingredients.
6 - 7
To lightly fry escalopes, veal cordon bleu,
cutlets, rissoles, sausages, liver, eggs,
pancakes and doughnuts, and to cook
roux.
as required
Turn halfway through.
7 - 8
To fry hash browns, loin steaks and
steaks.
5 - 15
Turn halfway through.
9
To boil large quantities of water, to cook pasta, to sear meat (goulash, pot roast) and to deep-fry
chips.
10.2 Cooking recommendations
The temperature and cooking times in the tables are guidelines only. They depend on the recipes and the quality
and quantity of the ingredients used.
Your oven may bake or roast differently to the oven you had before. The hints below show recommended settings
for temperature, cooking time and shelf position for specific types of the food.
If you cannot find the settings for a special recipe, look for the similar one.
10.3 Baking
For the first baking, use the lower
temperature.
You can extend the baking time by 10 – 15
minutes if you bake cakes on more than one
shelf position.
Cakes and pastries at different heights do not
always brown equally. There is no need to
change the temperature setting if an unequal
browning occurs. The differences equalize
during baking.
Trays in the oven can distort during baking.
When the trays are cold again, the distortions
disappear.
10.4 Tips on baking
Baking results
Possible cause
Remedy
The bottom of the cake is not
baked sufficiently.
The shelf position is incorrect.
Put the cake on a lower shelf.
The cake sinks and becomes
soggy or streaky.
The oven temperature is too high.
Next time set slightly lower oven tempera‐
ture.
The oven temperature is too high
and the baking time is too short.
Next time set a longer baking time and
lower oven temperature.
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ENGLISH