... Cooking and baking
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Instructions for optimal use
Low-energy cooking and baking
• Avoid opening the oven door unneccessarily while the oven is cooking or
baking. In the case of steaming in particular, the cooking time may be
increased considerably.
• Switch the oven lamp off while cooking and baking.
Utilising the residual heat resulting in the hot air operating
mode
• In order to save energy while baking in the oven for longer periods, you may
switch off the oven 10 to 15 minutes before the end of the baking time and
utilise the residual heat in the oven.
Exceptions: soufflé, sponge mixtures, choux pastry and puff pastry, since these
react sensitively to changes in the oven temperature.
Using the accessories
• The perforated cooking pan is intended mainly for steaming fresh or frozen
vegetables.
• The baking tray serves as a tray for bread and biscuits and as a drip pan
together with the roasting grid and the perforated cooking pan.
• The roasting grid serves as a tray level for cake tins and baking tins, as well
as for meat, pizza, etc.
• Correctly placing the food to be cooked or baked in the oven is important.
Please observe the following "Instructions for hot air operation" for hot-air
operation.
Instructions for hot air operation
Baking and roasting temperatures for hot air operation
On baking and cooking with hot air, an oven temperature of 20-40 °C lower than
indicated in the recipe is necessary for the top heat/bottom heat mode.
Do not cut any baked products on the baking tray as the
surface may be damaged.
