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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 Oven temperature and cooking time depend on the number of items and the consistency of the mix. For this reason the cooking tables will always provide approximate cooking times. Cakes in tins Sponge cakes Traditional sponge Sponge cake Pastaflora base (fruit tart) Baking tin on a shelf High sided/ rectangular baking tin Detachable baking tin Detachable baking tin Detachable baking tin Level 2 1 2 1 Type of heating % % % % Temperature in °C 170-190 160-170 160-180 180-200 Time in minutes 50-60 40-45 30-40 25-35 16 Cakes in tins Baking tin on a shelf Level Type of heating Temperature in ° C Time in minutes Creme caramel (bain marie) Creme caramel in a baking tray with water 1 % 200- 210 40-55 Quiche Corrugated pie tin O 31 cm 1 % 220- 230 40-50 Cakes baked on a tray Baking tray Level Type of heating Temperature in° C Time in minutes Fresh or bread pizza Enamel 2 " / 0 180-190 20-25 Small sponge cakes Enamel 3 " / 0 160-170 30-35 Pastries Baking tray Level Type of heating Temperature in ° C Time in minutes Biscuits containing butter Enamel 3 % 160-170 20-30 Meringues Enamel 3 " 80- 90 180-210 Meat, poultry, fish and gratin The cooking times in the table below have been calculated for use without preheating the oven. The times in the table are given as a guide and may vary depending on the quality and nature of the meat. The weight indications in the table refer to unstuffed oven-ready birds. Practical tips for roasting The roasting results will depend on the type and quality of the meat concerned. Turn pieces of meat over halfway through cooking. Turn the whole bird over after two thirds of the cooking time has elapsed. Practical tips for grilling Ensure the pieces of meat to be grilled are of equal thickness, where possible. These should be at least between 2 and 3 cm thick. The enamel tray should also be inserted at level 1. The tray will help keep the oven clean by catching any meat juices. The meat or fish should be turned over after two thirds of the cooking time has elapsed. Meat Weight Cookware Level Type of Temperature at °C, Time in heating grill power minutes Roast beef 1.0 kg Uncovered 1 # 220-240 45 Pork ( e.g., shoulder, leg) 1.5 kg Uncovered 1 % 180-200 170 Leg of lamb* 1.5 kg Uncovered 1 % 180-200 120 Sausages approx. 750 g Shelf* 4 $ 3 15 * Place the enamel tray on level 1. Poultry Weight Cookware Level Type of Temperature Time in heating in °C minutes Chicken, whole 1.0 kg Shelf* 2 # 190-210 50-80 2 % 200-220 60-70 2 turkey legs 800 g each Shelf* 2 # 190-210 90-110 2 % 200-220 80-120 Chicken halves, 1 to 4 portions 400 g each Shelf* 2 # 200-220 50-40 * Place the enamel tray on level 1. Fish Weight Cookware Level Type of heating Temperature in °C Time in minutes Fish, white / mixed (entire piece) for example, sea bream 600 g Enamel baking tray 3 % 180-190 45-55 Oily fish (small pieces) for example, Salmon Shelf* 2 % 180-190 45-55 Hake (stuffed) 1.0 kg Enamel baking tray 3 % 180-190 55-65 * Place the enamel tray on level 1. Dishes cooked au gratin. Cheese on toast Cookware Shelf* Level 4 Type of heating $ Temperature at ° C, grill power 3 Time in minutes 5-8 Potato gratin** Souffle dish * Place the enamel tray on level 1. ** Food for browning must not be more than 2 cm high. 2 # 160-180 50-70 17 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...
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