35
Convenience products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
The cooking result greatly depends on the quality of the food.
Pre-browning and irregularities can sometimes even be found
on the raw product.
Types of heating:
■
:
= 3D hot air
■
'
= HydroBaking
■
;
/
6
= Pizza setting
Lasagne
ovenproof dish
2
%
180-200
40-50
Gratin
Potato gratin, raw ingredients,
max. 4 cm deep
1 ovenproof dish
2
4
160-180
60-80
2 ovenproof dishes
3+1
:
150-170
60-80
Toast
4 slices, with topping
wire rack + universal pan
3+1
4
160-170
10-15
12 slices, with topping
wire rack + universal pan
3+1
4
160-170
15-20
Dish
Accessories and ovenware
Level
Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Dish
Accessories
Level
Type of
heating
Temperature
in °C
Cooking time
in minutes
Pizza, frozen
Pizza with thin base
universal pan
2
;
/
6
200-220
15-20
universal pan + wire rack
3+1
:
180-200
20-30
Pizza with deep-pan base
universal pan
2
;
/
6
170-190
20-30
universal pan + wire rack
3+1
:
170-190
25-35
Pizza baguette
universal pan
3
;
/
6
170-190
20-30
Mini pizza
universal pan
3
;
/
6
190-210
10-20
Pizza, chilled
Pizza (preheat)
universal pan
1
;
/
6
180-200
10-15
Potato products, frozen
Chips
universal pan
3
;
/
6
190-210
20-30
universal pan + baking
tray
3+1
:
180-200
30-40
Croquettes
universal pan
3
;
/
6
190-210
20-25
Rösti, stuffed potato pockets
universal pan
3
;
/
6
200-220
15-25
Baked items, frozen
Bread rolls, baguette
universal pan
3
;
/
6
180-200
10-20
Pretzels (dough)
universal pan
3
;
/
6
200-220
10-20
Baked items, prebaked
Part-cooked rolls, part-cooked baguette universal pan
2
'
190-210
10-20
universal pan + wire rack
3+1
:
160-180
20-25
Processed portions, frozen
Fish fingers
universal pan
2
;
/
6
220-240
10-20
Chicken goujons, chicken nuggets
universal pan
3
;
/
6
200-220
15-25
Strudel, frozen
Strudel
universal pan
3
;
/
6
190-210
30-35