Tested for you in our cooking studio
en
45
Recommended setting values
The temperature and proving time are dependent on
the type and quantity of the ingredients. The values in
the table are therefore only meant to be average values.
Type of heating used:
■
Œ
Dough proving
Defrosting
The defrost setting is suitable for defrosting frozen fruit,
vegetables and baked items. Poultry, meat and fish
should ideally be defrosted in the refrigerator.
Use the following shelf positions when defrosting:
■
1 wire rack: Level 2
■
2 wire racks: Level 3+1
Recommended setting values
The times in the table are average values. They are
dependent on the quality, freezing temperature (-18 °C)
and composition of the food. Time ranges are indicated.
Set the shortest time first and then extend the time if
necessary.
Tip:
Items which were frozen flat or portioned defrost
faster than those frozen in a block.
Remove frozen food from the packaging and place it in
suitable cookware onto the wire rack.
Stir the food or turn it once or twice in between. Large
pieces of food should be turned several times.
Occasionally split the food or remove items which have
already defrosted from the cooking compartment.
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.
Type of heating used:
■
“
Defrost setting
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 the inspection of the appliance.
In accordance with EN 60350-1:2013 and IEC
60350-1:2011.
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 4
■
Universal pan: Level 3
■
Baking tray: Level 1
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Step
Tempera-
ture in °C
Cooking
time in
mins.
Yeast dough, light
Bowl
2
Œ
Dough fer-
mentation
35-40
25-30
Baking tray
2
Œ
Final fermen-
tation
35-40
10-20
Yeast dough, heavy and rich
Bowl
2
Œ
Dough fer-
mentation
35-40
20-40
Baking tray
2
Œ
Final fermen-
tation
35-40
15-25
Dish
Accessories
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Bread, bread rolls
Bread & bread rolls general
Baking tray
2
“
50
40-70
Cake
Cake, moist
Baking tray
2
“
50
70-90
Cake, dry
Baking tray
2
“
60
60-75
