18
Use the same amount, to twice the amount of vegetables to the
meat. Example: for 0.5 kg of meat, use between 0.5 kg and 1
of kg fresh vegetables.
Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
■
The values in the table always apply to dishes placed into the
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
■
The times specified in the tables are guidelines only. They will
depend on the quality and composition of the food.
■
Use the accessories supplied. Additional accessories may be
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
■
Always use oven gloves when taking hot accessories or
ovenware out of the cooking compartment.
Cakes and pastries
About the tables
Notes
■
The times given apply to food placed in a cold oven.
■
The temperature and baking time depend on the consistency
and amount of the mixture. This is why temperature ranges
are given in the tables. Begin with the lower temperature and,
if necessary, use a higher setting the next time, since a lower
temperature results in more even browning.
■
Additional information can be found in the
Baking tips
section
following the tables.
■
Always place the cake tin in the centre of the wire rack.
Baking tins
Note.
It is best to use dark-coloured metal baking tins.
■
3
Hot air
■
%
Top/bottom heating
■
&
Intense heat
Programme group
Programme
Suitable food
Weight range
in kg
Add liquid
Beef
Pot roast, fresh
e.g. boned chuck back rib, shoulder, top/silverside,
marinated pot roast
0.50 - 2.00
yes
Sirloin, medium
Thick piece of sirloin, 5-6 cm
0.50 - 2.00
no
Sirloin, rare
Thick piece of sirloin, 5-6 cm
0.50 - 2.00
no
Poultry
Whole poultry
e.g. chicken, duck, goose, small turkey
0.50 - 2.50
no
Drumsticks
e.g. chicken/duck/goose/turkey drumsticks
0.30 - 1.50
no
Turkey breast, fresh
Turkey breast, rolled roasting joint
0.50 - 2.00
yes
Fish
Whole fish
e.g. trout, pike-perch, carp, cod
0.30 - 1.50
yes
Stew
e.g. roulades, goulash
0.30 - 2.00
yes
Meat loaf
e.g. made of fresh mixed meat, approximately 8 cm deep
0.30 - 2.00
no
Game
Joint of venison, fresh
e.g. shoulder, neck, breast
0.50 - 2.00
yes
Boned leg of roe venison, fresh
0.50 - 2.00
yes
Lamb
Leg of lamb, fresh, boned, medium
0.50 - 2.00
yes
Pork
Neck joint, fresh
0.50 - 2.00
yes
Joint with crust, fresh
e.g. shoulder with rind, belly
0.50 - 2.00
no
Veal
Joint, fresh
e.g. shoulder, knuckle, topside, stuffed veal breast
0.50 - 2.00
yes
