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Tested for you in our cooking studio
54
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
Here, you can find specifications for the various dishes
with CircoTherm Eco and Top/bottom heating Eco. The
temperature and baking time depend on the
consistency and amount of the dough. Settings ranges
are indicated for this reason. Try with the lower values
first. A lower temperature results in more even
browning. You can increase the temperature next time if
necessary.
Note:
Baking times can not be reduced by using higher
temperatures. Cakes or baked items would only be
cooked on the outside, but would not be fully cooked in
the middle.
Types of heating used:
■
ž
CircoTherm eco
■
‘
Top/bottom heating Eco
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato
products prepared at high temperatures, such as potato
crisps, chips, sliced bread, bread rolls, bread or fine
baked goods (biscuits, gingerbread, spiced biscuit).
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking
time in mins.
Baking
Victoria sponge cake
2x Ø20 cm tins
1
ž
170-180
25-35
Light fruit cake
high Ø20 cm tin
1
ž
150-170
70-90
Rich Fruit Cake
high Ø23 cm tin
1
ž
140-160
120-180
Fruit crumble
flat glass dish
1
ž
160-180
40-60
Sponge cake (fatless), 3 eggs
springform cake tin, Ø26 cm
1
ž
160-170
25-35
Swiss Roll
swiss roll tin
1
ž
180-200
10-20
Fruit Pie
plate Ø20 cm or pie tin
1
ž
170-190
60-75
Quiche
quiche tin (dark coated)
1
ž
190-200
35-45
(White) Bread
loaf tin (1x 900 g or 2x 450 g)
1
ž
190-200
45-55
Scones
baking tray
1
ž
190-210
15-20
Biscuits
baking tray
2
ž
140-160
15-30
Jam tarts
12-cup-tin
1
ž
170-190
15-30
Soufflé
1,2 L-soufflé dish
1
ž
160-170
40-50
Meat Pie
rectangular pie tin
1
ž
190-210
40-55
Jacket potatoes
baking tray
2
ž
150-170
60-90
Meat
Beef, slow roast joint
wire rack
1
ž
140+150
35+40
Casserole
Diced meat (beef, pork, lamb), 500 g meat
cookware, covered
1
ž
140
100-120
Braising steak
cookware, covered
1
ž
140
65+60
Fish
Fish, braised, whole 300 g, e.g. trout
cookware, covered
1
‘
190-210
25-35
Fish, braised, whole 1,5 kg, e.g. salmon
cookware, covered
1
‘
190-210
45-55
Fish fillet, plain, braised, 100 g
cookware, covered
1
‘
190-210
15-35
Tips for keeping acrylamide to a minimum
General
■
Keep cooking times as short as possible.
■
Cook food until it is golden brown, but not too dark.
■
Large, thick pieces of food contain less acrylamide.
Baking
With top/bottom heating at max. 200 °C.
With hot air at max. 180 °C.
