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Resumen del manual
muffins 1 1 + 3 150 160* 150 160* 25 35 30 40 1 - 170 180* - Shortcrust pastry, e.g. butter biscuits 1 1 + 3 140 150* 130 140* 15 - 20 20 25 2 - 150 160* - * Preheat oven 3 2D-Hot air % Top/bottom heat Bread/bread rolls Bread rolls Shelf height 1 Temperature in °C 220* Baking time in minutes 15 - 25 Shelf height 1 Temperature in °C 240* Flatbread 1 220* 15 - 25 1 240* Bread dough 750 - 1,000 g Final baking 1 220* 35 - 40 2 220* Bread dough 1,000 - 1,250 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 45 2 2 240* 200 Bread dough 1,250 - 1,500 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 50 2 2 240* 200 * Preheat oven Baking table for fresh meals and pre-prepared ¦ Leave a little space between bread rolls when crisping them up. Do not place too many on a baking tray frozen products ¦ Follow the manufacturer's instructions. Please note the following points: ¦ Line the baking tray with greaseproof paper ¦ Spread chips out in a single layer ¦ Turn frozen potato products half way through the baking time ¦ Do not season frozen potato products until after baking The information in the table is a guideline and applies to We recommend that you set the lower of the specified aluminium baking trays. The values may vary depending on the temperatures the first time. This will generally allow more even type and amount of dough/mixture and on the baking tin. browning. The values in the table apply to putting food in the cold oven. 2D-Hot air 3 Top/bottom heat % Meals Shelf posi-Tempera-Baking time in Shelf posi-Temperation ture in °C minutes tion ture in °C Pizza, fresh 1 180 - 190 20 - 30 1 210 230* 1 + 3 170 - 180 35 - 45 -- Savoury flan 1 190 200* 15 - 25 1 210 230* Quiche 1 170 - 180 45 - 55 2 200 - 220 Tart 1 190 200* 30 - 45 1 200 220* Swiss flan 1 170 190* 45 - 60 1 190 210* Potato gratin made from raw potatoes 1 180 - 190 60 - 70 2 200 - 220 Strudel, frozen 1 180 - 200 35 - 45 1 200 - 220 Pizza, frozen 1 180 - 200 10 - 20 1 210 - 230 1 + 3 170 - 190 20 - 30 - Potato products, frozen Chips 1 190 - 210 20 - 30 1 200 - 220 1 + 3 170 - 190 30 - 40 - Croquettes/Rosti 1 180 - 200 25 - 35 1 190 - 210 Baked goods Bread rolls, frozen 1 180 - 200 5 - 15 2 190 - 210 Part-baked rolls, frozen 1 180 - 200 10 - 20 2 180 - 200 Part-baked rolls 1 180 - 200 5 - 15 2 190 - 210 * Preheat oven Tips and tricks The cake is too light in colour Check the shelf height and the recommended bakeware. Place the baking tin on the wire rack and not on the baking tray. Increase the baking time or the temperature. The cake is too dark Check the shelf height. Shorten the baking time or reduce the temperature. The cake is unevenly browned in the Check the shelf height and the temperature. Do not place the baking tin directly in front baking tin of the air outlets in the back wall of the cooking compartment. Check for the correct position of the baking tin on the wire rack. The cake is unevenly browned on the Check the shelf height and the temperature. When baking small items, make sure that baking tray they are the same size and thickness. The cake is too dry Shorten the baking time and increase the temperature slightly. The cake is too moist in the centre Reduce the temperature. Note: Higher temperatures do not mean shorter baking times (cooked on the outside, but not on the inside). Increase the baking time and allow the cake dough to prove longer. Add less liquid to the mixture. The cake collapses when you take it out Add less liquid to the mixture. Increase the baking time or reduce the temperature. of the oven The specified baking time is not correct For small items, check the amount on the baking tray. The items must not be touching each other. Frozen products are not browned evenly If frozen products are unevenly browned when prebaked, then uneven browning is to be after baking expected after baking. Frozen products are not browned, not Remove ice from frozen products before baking them. Do not use heavily frosted frozen crispy or the specified time is not cor-products. rect Roasting : There is a risk of injury if you use roasting dishes that are not heat-resistant! Only use roasting dishes that are marked as being suitable for use in the oven. Do not use shelf height 2 when roasting with 32D-Hot air. This will adversely affect air circulation and your roasting results will not be as good. Open roasting For open roasting, a roasting dish without a lid is used. Add liquid to the roasting dish if required. During roasting, the liquid in the roasting dish will evaporate. If necessary, carefully add more hot liquid. Turn the roast approximately half to two thirds of the way through the roasting time. Roasting in the universal pan You can purchase the universal pan as an accessory at specialist retailers (see section: Accessories). Juices escape from the roasting meat and are collected in the universal pan. You can use these juices as the basis for a tasty gravy. You can also cook side dishes (e.g. vegetables) at the same time as...