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Save energy with Eco heating types
When cooking food, you can save energy using the
energy-efficient heating types "Hotair Eco" and "Top/
bottom heating Eco".
Place the food into the empty cooking compartment
before it has heated up. Otherwise, energy optimisation
will not have any effect. Always keep the appliance door
closed when cooking.
Remove unused accessories from the cooking
compartment. This will allow you to achieve ideal
cooking results and save energy.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the outer rail pointing downwards .
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Baking tins and cookware
Dark- coloured metal baking tins are most suitable.
These allow you to make energy savings of up to 35
per cent.
Cookware made from stainless steel or aluminium
reflects heat like a mirror. Non-reflective cookware
made from enamel, heat-resistant glass or coated, die-
cast aluminium is more suitable.
Tinplate baking tins, ceramic dishes or glass dishes
prolong baking time, and the cake will not brown so
evenly.
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 various dishes. The
temperature and baking time are dependent on the
quantity and composition of the dough. Different
settings ranges are indicated for this reason. Try using
the lower values at first. A lower temperature results in
more even browning. If necessary, use a higher setting
the next time.
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 cooked
completely in the middle.
Types of heating used:
■
‘
Hotair Eco
■
+
Top/bottom heating Eco
Yogurt
Individual portion moulds
Cooking compart-
ment floor
R
35-40
300-360
Rice pudding, 1:2.5
Universal pan
3
P
100
25-35
Fruit compote, 1/3 water
Universal pan
3
P
100
10-20
Dish
Accessories
Shelf position
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Cakes in tins
Sponge cake in a tin
Ring tin/cake tin
2
‘
140-160
60-80
Sponge flan base
Flan base tin
2
‘
150-170
20-30
Sponge base, 2 eggs
Flan base tin
2
‘
150-170
20-30
Sponge flan, 3 eggs
Springform cake tin, diameter 26 cm
2
‘
160-170
25-40
Sponge flan, 6 eggs
Springform cake tin, diameter 28 cm
2
‘
150-160
50-60
Bundt yeast cake
"Gugelhupf" ring cake tin
2
+
150-170
50-70
Cakes on baking trays
Sponge cake with dry topping
Baking tray
3
‘
150-170
25-40
Shortcrust tart with dry topping
Baking tray
3
‘
170-180
25-35
Swiss roll
Baking tray
3
‘
180-190
15-20
Plaited loaf, savarin
Baking tray
3
+
160-170
25-35
Yeast cake with dry topping
Baking tray
3
+
160-180
15-20
