16
Gratins, soufflés, browned items
Place the cookware on the wire shelf.
To roast directly on the wire shelf without containers, insert the
enameled tray at height 1. This will keep the oven cleaner.
The result of a gratin depends on the size of the dish and gratin
height. The data shown in the table are only given as a guide.
Ready-made products
Read and note the manufacturer's instructions on the
packaging.
When covering accessories with baking paper, ensure that the
paper is suitable for high temperatures. Cut the paper to the
size of dish to be prepared.
The result depends directly on the type of food. There may be
irregularities and colour differences in the raw products.
Note:
The baking tray may deform when frozen foods are being
defrosted. This is due to the accessories being subjected to
different temperatures. The deformation will disappear while
baking.
Special dishes
At low temperatures, a good creamy yoghurt and a spongy
yeast dough can be obtained.
First remove accessories and wire shelves or left and right-
hand side rails from inside the oven.
Making yoghurt
1.
Boil 1 litre of milk (3.5 % fat) and allow it to cool to about
40 °C.
2.
Mix 150 g of yoghurt (at fridge temperature).
3.
Pour the mixture into jars or bowls and cover them with
transparent film.
4.
Preheat the oven as instructed.
5.
Now, place the bowls or jars on the bottom of the oven and
prepare as follows.
Leaving yeast dough to rise
1.
Prepare the yeast dough as usual. Pour the dough into a
heat-resistant ceramic baking dish and cover it.
2.
Preheat the oven as instructed.
3.
Turn off the appliance and allow the dough to rise inside the
oven.
Defrosting
Defrosting time depends on the type and quantity of food.
Read and note the manufacturer's instructions on the
packaging.
Remove frozen food from the container and place in
appropriate cookware on the wire shelf.
Place the bird on a dish with the breast facing down.
Food
Cookware
Level
Type of heating Temperature
at °C, grill power
Cooking time,
minutes
Sweet soufflés (e.g. cheese soufflé
with fruit)
Soufflé dish
2
%
180-200
40-50
Gratins seasoned with cooked ingredi-
ents (e.g. pasta with a browned top-
ping)
Soufflé dish or enamel tray 3
%
210-230
30-40
3
%
210-230
20-30
Gratins seasoned with raw ingredi-
ents* (e.g. dauphinoise potatoes)
Browning dish or enamel
tray
2
4
160-180
50-70
2
4
160-180
50-70
Brown toast
Shelf
5
(
3
4-5
Grill toast
Shelf
3+1
4
170-180
8-12
* The browning must not be more than 2 cm thick.
Food
Accessories
Level
Type of heating
Temperature in
°C
Time in min-
utes
Chips
Shelf or enamel tray
3
%
190-210
20-30
Pizza
Shelf
2
%
200-220
15-20
Pizza
baguette
Enamel baking tray
3
%
190-200
20-25
Food
Cookware
Level
Type of heating Temperature
Time
Yoghurt
Place the bowls or
jars
at the bottom of the
oven
2
Preheat to 50 °C
5 min.
50 °C
8 h
Allow the yeast
dough to rise
Place a heat-resist-
ant baking dish
at the bottom of the
oven
2
Preheat to 50 °C
5-10 min.
Turn off the appliance and
place the dough inside the
oven
20-30 min.
Frozen products
Accessories Level
Type of heating Temperature
For example, cream cakes, buttercream tarts, chocolate or
sugar-coated cakes, fruit, chicken, sausages and meat,
bread, rolls, pies and other pastries
Shelf
1
A
The temperature control
knob remains off.
