Siemens HS636GD.2, Инструкция по эксплуатации, Страница: 42 / 68

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42
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Recommended setting values
The table lists the optimal heating type for various types
of food. The temperature and baking time depend on
the amount and consistency of the dough/mixture. For
this reason, the table specifies setting ranges. Try using
the lower values to start with. A lower temperature will
result in more even browning. You can use a higher
setting next time if necessary.
Note:
Baking times cannot be reduced by using higher
temperatures. The food would only be cooked on the
outside, but would not be fully baked in the middle.
The setting values apply to food that is placed into a
cold cooking compartment; by doing this, you can
make energy savings of up to 20 per cent.If you
preheat the oven, you can reduce the indicated baking
times by several minutes.
Preheating is necessary for selected food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar baked items in the table as reference.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results and energy savings of up to
20 per cent.
Types of heating used:
■
:
4D hot air
■
%
Top/bottom heating
■
;
Pizza setting
■
,
coolStart function
The levels of steam intensity are indicated as numbers
in the table:
■
1 = Low
■
2 = Medium
■
3 = High
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Pizza
Pizza, fresh Baking tray 3
;
200-220 - 25-35
Pizza, fresh, 2 levels Universal pan + baking tray 3+1
:
180-200 - 35-45
Pizza, fresh, thin base Pizza tray 2
;
220-230 - 20-30
Pizza, chilled** Wire rack 3
,
- - -
Pizza, frozen
Pizza, thin base, x 1** Wire rack 3
,
- - -
Pizza, thin base, x 2 Universal pan + wire rack 3+1
:
190-210 - 20-25
Pizza, deep-pan, x 1** Wire rack 3
,
- - -
Pizza, deep-pan, x 2 Universal pan + wire rack 3+1
:
190-210 - 20-30
Pizza baguette** Wire rack 3
,
- - -
Mini pizzas** Universal pan 3
,
- - -
Mini pizzas, diameter 7 cm, 4 levels 4 wire racks 5+3+2+1
:
180-200* - 20-30
Savoury cakes and quiches
Savoury cakes in a tin Springform cake tin, diameter 28 cm 2
;
170-190 - 55-65
Savoury cakes in a tin Springform cake tin, diameter 28 cm 2
:
170-190 1 60-70
Quiche Flan-base cake tin, black 3
;
190-210 - 30-40
Tarte flambée Universal pan 3
%
240-250* - 10-18
Tarte flambée Universal pan 2
:
200-220* 2 15-25
Pierogi Ovenproof dish 2
%
190-200 - 30-45
* Preheat
** Observe the information on the packaging