35
Broil
Place pan of food on the wire rack with the recess facing up.
Convection Broil
Place pans of food on the wire rack with the recess facing up.
Convection
Preheat the oven before adding foods. Once the oven is preheated, place the food in the
oven quickly to minimize loss of heat. Place pans of food on the wire rack with the recess
facing down.
Energy and environment tips
Here you can find tips on how to save energy when baking and
roasting and how to dispose of your appliance properly.
Saving energy
■
Only preheat the oven if this is specified in the recipe or in the
operating instruction tables.
■
Use dark, black lacquered or enamelled baking tins. They
absorb the heat particularly well.
■
Open the oven door as infrequently as possible while you are
cooking, baking or roasting.
■
It is best to bake several cakes one after the other. The oven is
still warm. This reduces the baking time for the second cake.
You can also place two loaf tins next to each other.
■
For longer cooking times, you can switch the oven off
10 minutes before the end of the cooking time and use the
residual heat to finish cooking.
Environmentally-friendly disposal
Dispose of packaging in an environmentally-friendly manner.
This appliance complies with European Directive 2002/
96/EC on Waste Electrical and Electronic Equipment
(WEEE). The directive gives a framework for the
collection and recycling of old appliances, which is valid
across the EU.
Expert Cooking Guide
The charts can be used as a guide. Follow package or recipe directions.
Broil
Place pan of food on the wire rack with the recess facing
up.
Food
Oven tem-
perature
Cooking time
(minutes)
Internal tem-
perature
Cooking tip / Procedure
Hamburgers,
_
" to 1", medium
High
Side 1: 9 - 11
Side 2: 10 - 12
160°F
(71°C)
Use pan that allows fat to drain away from the
food.
High fat meat causes more spattering.
Lamb chops,
1", medium
High
Side 1: 9 - 11
Side 2: 10 - 12
160°F
(71°C)
Use pan that allows fat to drain away from the
food.
Slit fat to prevent curling.
Sausage, fresh
High
Side 1: 9 - 11
Side 2: 8 - 10
160°F
(71°C)
Use pan that allows fat to drain away from the
food.
Steaks,
_
" to 1",
medium rare
High
Side 1: 9 - 11
Side 2: 10 - 12
145°F
(63°C)
Use pan that allows fat to drain away from the
food.
Slit fat to prevent curling.
Steaks,
_
" to 1",
medium
High
Side 1: 9 - 11
Side 2: 10 - 12
160°F
(71°C)
Use pan that allows fat to drain away from the
food.
Slit fat to prevent curling.
Toasting bread
Low
3 - 5
-
Check at minimum time.
Top browning cas-
seroles
Low
3 - 5
-
Use only metal or glass ceramic dishes such as
Corning Ware®
Convection Broil
Place pans of food on the wire rack with the recess
facing up.
Food
Oven
temperature
Cooking time
(minutes)
Internal
temperature
Cooking tip / Procedure
Chicken breasts,
bone-in
Low
Side 1: 9 - 11
Side 2: 10 - 12
170°F
(76°C)
Start breast side down.
Fish filets,
_
" to 1"
Low
11 - 15
145°F
(63°C)
No turning of fish.
Turn thin ends under.
Brush with olive oil or butter to prevent sticking.
20
Energy and environment tips
Here you can find tips on how to save energy when baking and
roasting and how to dispose of your appliance properly.
Saving energy
■
Only preheat the oven if this is specified in the recipe or in the
operating instruction tables.
■
Use dark, black lacquered or enamelled baking tins. They
absorb the heat particularly well.
■
Open the oven door as infrequently as possible while you are
cooking, baking or roasting.
■
It is best to bake several cakes one after the other. The oven is
still warm. This reduces the baking time for the second cake.
You can also place two loaf tins next to each other.
■
For longer cooking times, you can switch the oven off
10 minutes before the end of the cooking time and use the
residual heat to finish cooking.
Environmentally-friendly disposal
Dispose of packaging in an environmentally-friendly manner.
This appliance complies with European Directive 2002/
96/EC on Waste Electrical and Electronic Equipment
(WEEE). The directive gives a framework for the
collection and recycling of old appliances, which is valid
across the EU.
Expert Cooking Guide
The charts can be used as a guide. Follow package or recipe directions.
Broil
Place pan of food on the wire rack with the recess facing
up.
Food
Oven tem-
perature
Cooking time
(minutes)
Internal tem-
perature
Cooking tip / Procedure
Hamburgers,
_
" to 1", medium
High
Side 1: 9 - 11
Side 2: 10 - 12
160°F
(71°C)
Use pan that allows fat to drain away from the
food.
High fat meat causes more spattering.
Lamb chops,
1", medium
High
Side 1: 9 - 11
Side 2: 10 - 12
160°F
(71°C)
Use pan that allows fat to drain away from the
food.
Slit fat to prevent curling.
Sausage, fresh
High
Side 1: 9 - 11
Side 2: 8 - 10
160°F
(71°C)
Use pan that allows fat to drain away from the
food.
Steaks,
_
" to 1",
medium rare
High
Side 1: 9 - 11
Side 2: 10 - 12
145°F
(63°C)
Use pan that allows fat to drain away from the
food.
Slit fat to prevent curling.
Steaks,
_
" to 1",
medium
High
Side 1: 9 - 11
Side 2: 10 - 12
160°F
(71°C)
Use pan that allows fat to drain away from the
food.
Slit fat to prevent curling.
Toasting bread
Low
3 - 5
-
Check at minimum time.
Top browning cas-
seroles
Low
3 - 5
-
Use only metal or glass ceramic dishes such as
Corning Ware®
Convection Broil
Place pans of food on the wire rack with the recess
facing up.
Food
Oven
temperature
Cooking time
(minutes)
Internal
temperature
Cooking tip / Procedure
Chicken breasts,
bone-in
Low
Side 1: 9 - 11
Side 2: 10 - 12
170°F
(76°C)
Start breast side down.
Fish filets,
_
" to 1"
Low
11 - 15
145°F
(63°C)
No turning of fish.
Turn thin ends under.
Brush with olive oil or butter to prevent sticking.
20
Heating food
�
Risk of scalding!
There is a possibility of delayed boiling when a liquid is heated.
This means that the liquid reaches boiling temperature without the
usual steam bubbles rising to the surface. Even if the container
only moves a little, the hot liquid can suddenly boil over and
spatter. When heating liquids, always place a spoon in the
container. This will prevent delayed boiling.
Convection
Preheat the oven before adding foods. Once the oven is
preheated, place the food in the oven quickly to minimize
loss of heat. Place pans of food on the wire rack with the
recess facing down.
Food
Oven
temperature
Cooking time
(minutes)
Cooking tip / Procedure
Biscuits
350°F (175°C) 13 - 20
A dark or dull baking sheet will result in a browner,
crisper crust.
Cake, 13"x9"
350°F (175°C) 23 - 28
For a tender, light golden brown crust, use light, shiny
metal bakeware.
Cookies
350 - 375°F
(175 - 190°C)
8 - 14
A dark or dull baking sheet will result in a browner,
crisper crust.
Cornbread
425 - 450°F
(220 - 230°C)
25 - 30
Use a square baking pan.
Cupcakes
350°F (175°C) 18 - 21
Ideal for ready-made mixes. Prepare according to
package directions.
Dinner rolls
400°F (205°C) 12 - 18
Use with fresh or frozen dinner rolls.
Fresh fruit pie
375°F (190°C) 50 - 60
A dark or dull baking pie pan will result in a browner,
crisper crust.
Muffins
400°F (205°C) 10 - 18
Ideal for ready-made mixes. Prepare according
to package directions.
Roasted vegetables
425 - 450°F
(220 - 230°C)
15 - 20
Use dark or dull metal pan. Stir once.
Shortcakes
450°F (230°C) 10 - 18
Best for individual shortcakes. Use dark coated pan.
Cooking eggs in your microwave
▯
Never cook eggs in the shell and never warm hard-
cooked eggs in the shell; they can explode.
▯
Always pierce yolk on whole eggs to keep them from
bursting.
▯
Cook eggs just until set; they will become tough if
overcooked.
▯
Cooking scrambled eggs is safe.
Cooking vegetables in your microwave
▯
Vegetables should be washed just before cooking.
Rarely is extra water needed. If dense vegetables such
as potatoes or carrots are being cooked, add about
¼ cup of water.
▯
Small vegetables (sliced carrots, peas, lima beans,
etc.) will cook faster than larger vegetables.
▯
Whole vegetables, such as potatoes, acorn squash or
corn on the cob, should be arranged in a circle on the
turntable before cooking. They will cook more evenly if
turned over halfway through cooking.
▯
Always place vegetables like asparagus and broccoli
with the stem ends pointing towards the edge of the
dish and the tips toward the center.
▯
When cooking cut vegetables, always cover the dish
with a lid or vented microwavable plastic wrap.
▯
Whole, unpeeled vegetables such as potatoes, sweet
potatoes, squash, eggplant, etc., should have their
skin pricked in several locations before cooking to
prevent them from bursting.
▯
For more even cooking, stir or rearrange whole
vegetables halfway through the cook time.
▯
Most of the time, the denser the food, the longer the
required standing time. For example, a baked potato
should stand for 5 minutes before serving, while a dish
of peas may be served immediately.
21
EXPERT COOKING GUIDE
