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Potatoes gratin with raw ingredients, max. 4 cm in height 1 baking pan for au gratin cooking 2 two baking pans for au gratin cooking 2 3+1 4 : 160-180 150-170 60-80 60-80 Toast (4 units) au gratin Wire shelf + universal tray 3+1 4 160-170 10-15 (12 units) au gratin Wire shelf + universal tray 3+1 4 160-170 15-20 Ready-made products Read the manufacturer's instructions on the packaging. When covering accessories with baking paper, ensure that the paper is suitable for high temperatures. Cut the paper to the size of dish to be prepared. The result depends directly on the type of food. There may be irregularities and colour differences in raw products. Food Accessories Level Heating Temperature Time in °C in minutes Pizza, deep frozen Thin base pizza Universal tray 2 ; 200-220 15-25 Universal tray + wire shelf 3+1 : 180-200 20-30 Thick base pizza Universal tray 2 ; 170-190 20-30 Universal tray + wire shelf 3+1 : 170-190 25-35 Pizzabaguette Universal tray 3 ; 170-190 20-30 Mini pizza Universal tray 3 ; 190-210 10-20 Frozen pizza Pizza (preheating) Universal tray 1 ; 180-200 10-15 Potato-based products, deep frozen Chips Universal tray 3 ; 190-210 20-30 Universal tray + oven tray 3+1 : 180-200 30-40 Croquettes Universal tray 3 ; 190-210 20-25 Potato cakes, stuffed potatoes Universal tray 3 ; 200-220 15-25 Bakery products, deep frozen Bread rolls and baguettes Universal tray 3 ; 180-200 10-20 Pretzels (bread dough) Universal tray 3 ; 200-220 10-20 Food Accessories Level Heating Temperature in °C Time in minutes Bakery products, pre-baked Bread rolls and baguettes Universal tray Universal tray + wire shelf 2 3+1 % : 190-210 160-180 10-20 20-25 Fried foods, deep frozen Fish fingers Chicken fingers, nuggets Universal tray Universal tray 2 3 ; ; 220-240 200-220 10-20 15-25 Strudel, deep frozen Strudel Universal tray 3 ; 190-210 30-35 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 off the appliance and allow the dough to rise inside the oven. Preparation Food Cookware Level Type of heating Temperature Time Yoghurt Place the bowls or at the bottom of the : Preheat to 50 °C 5 min. jars oven 50 °C 8 h Allow the dough with Place a heat resist-at the bottom of the : Preheat to 50 °C 5-10 min. yeast to rise ant cookware oven turn off the appliance and 20-30 min. place the dough inside the oven. Defrosting Remove frozen food from the container and place in appropriate cookware on the wire shelf. Defrosting time depends on the type and quantity of food. Place the bird on a dish with the breast facing down. Read and note the manufacturer's instructions on the packaging. Frozen products Accessories Level Type of heating Temperature For example, cream cakes, buttercream tarts, chocolate or Shelf 1 A The temperature control sugar-coated cakes, fruit, chicken, sausages and meat, knob remains off. bread, rolls, pies and other pastries Drying Place the universal tray on level 3 and the shelf on level 1. Use only fruit and vegetables that are in perfect condition and Cover the universal tray and shelf with special baking wash them thoroughly first. parchment or greaseproof paper. Drain well and dry thoroughly. Food Level Type of heating Temperature Cooking time, hours in °C 600 g of sliced apples 1+3 : 80 approximately 5 h 800 g of pears cut into chunks 1+3 : 80 approximately 8 h 1.5 kg of cherries 1+3 : 80 approximately 8-10 h 200 g of cleaned, fresh herbs 1+3 : 80 approximately 1. h Note: If the fruit or vegetables contain a lot of juice or water, they will have to be turned over several times. Once dried, remove them from the paper immediately. Jam making For cooking, the jars and the elastic bands must be clean and in perfect condition. Whenever possible, use jars of equal sizes. The values in the tables are given for round 1-Litre jars. Caution! Do not use larger or taller jars. Their lids could explode. Only use fruit and vegetables that are in good condition. Clean them well. The times given in tables are only given as an indication. These can vary according to the outside temperature, number of jars, quantity and temperature of the jar content. Before turning off the appliance, ensure the jars have begun to bubble. Preparation 1. Tip the fruit or vegetable into the jars but do not fill them to the brim. 2. Clean the edges of the jars; these must be clean. 3. Place a cover and ...
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