22
EEB 6450.0
Programmes and operating modes
Overview of the programmes
F
The baking and roasting programmes are based on 1 kg of meat, 500 gr. of pastry/dough or 1 kg potatoes or raw vegetables. Adjust the temperature and
cooking time if you are cooking larger or smaller quantities than this. If you are cooking larger quantities, you should reduce the temperature slightly and
increase the cooking time by around 10 minutes per kg. For smaller quantities use a high temperature and a shorter cooking time.
F
The programmes and figures in the tables are for a cold oven, unless otherwise stated.
* Fan assisted grilling: a combination of both operating methods. The fan is switched on and off during the programme.
** A temperature of 230/180°C is maintained for 10 minutes after preheating and then reduced to the selected temperature.
The operating modes
You can choose from two different
operating modes
: Grilling and Hot air con-
vection. You can read our recommendations on the different modes in chapter
“Programmes and operating modes” starting at page 22.
Grill
F
:
Only the grill heats up.
Preset temperature: 290 °C.
Use this mode for grilling and browning toppings.
Hot air convection
B
:
The convection element heats up and the fan at the
rear of the oven circulates the heat evenly throughout the oven.
Preset temperature: 160 °C.
This mode is especially suitable for baking on several levels at the same time,
and for defrosting.
You are required to set a temperature for both of these operating modes. You
can preset a cooking time. If you do not set a cooking time, the oven will
continue for a maximum 6 hours before shutting off.
Dial
symbol
Name
Preset temperature
(range available)
Preset coo-
king time
Operating mode
Rack level(s)
Applications
O
Roast pork
160°C (150-170°C)
100 minutes Fan assisted grilling*
1
Pork, game
P
Roast veal
160°C (150-170°C)
80 minutes Fan assisted grilling*
1
Veal, gammon, rib of pork, stuffed joint, rack of game, meat
loaf
Q
Poultry (whole bird)
180°C (170-190°C)
55 minutes Fan assisted grilling*
1
Poultry (whole bird), e.g. chicken, duck, goose
R
Chicken drumsticks
180°C (170-190°C)
45 minutes Fan assisted grilling*
2
Poultry pieces, e.g. chicken drumsticks, breast of duck
S
Fillet steak
180°C (170-190°C)
55 minutes Fan assisted grilling*
3
Steak, e.g. game, veal, pork, beef
T
Joint of beef
160°C (150-170°C)
120 minutes Hot air convection
2
Beef, lamb, knuckle of veal
U
Fish
160°C (150-170°C)
55 minutes Fan assisted grilling*
1
Whole fish
V
Gugelhupf
160°C (150-170°C)
70 minutes Hot air convection
Gridiron on positi-
on 2
Cakes in tins, e.g. cake mixture, yeast dough, cheesecake,
fruit loaf
X
Tray-baked fruit
cake
170°C (160-180°C)
60 minutes Hot air convection
2
Tray-baked cakes, sponges, yeast dough, short pastry with
fruit topping
b
Pizza
200°C (170-210°C)
35 minutes Hot air conv
preheating at 250°C
2
Pizza and speciality doughs
Z
Bread
180°C (170-190°C)
70 minutes Hot air convection +
preheating at 230°C**
2
Leaven or yeast-based bread
c
White bread
180°C (170-190°C)
30 minutes Hot air convection +
preheating at 180°C**
2
White bread, rolls
f
Casserole
180°C (170-190°C)
60 minutes Hot air convection
2
Gratin dishes and casseroles with raw and cooked vegeta-
bles, potatoes, noodles
