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Facilità d'uso
Measures to be noted during transport Secure all mobile parts in and on the appliance using an adhesive tape that can be removed without leaving any traces. Push all accessories (e.g. baking tray) into the corresponding slots with cardboard at the edges, in order to avoid damaging the appliance. Place cardboard or similar between the front and rear side to prevent knocks against the inside of the door glass. Secure the oven door to the side walls of the appliance using adhesive tape. Keep the original appliance packaging. Only transport the appliance in the original packaging. Observe the transport arrows on the packaging. If the original packaging is no longer available pack the appliance in protective packaging to guarantee sufficient protection against any transport damage. Transport the appliance in an upright position. Do not hold the appliance by the door handle or the connections on the rear, as these could be damaged. Do not place any heavy objects on the appliance. Tested for you in our cooking studio Here you will find a selection of dishes and the ideal settings for them. 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 Baking on one level When baking cakes and tarts, the best results can be achieved using %Top/bottom heating. When baking with "2D Hot air, use the following shelf positions for the accessories: ¦ Cake in a cake tin: Shelf position 2 ¦ Cake on a baking tray: Shelf position 3 Baking and roasting on two or more levels Use "Hot air. Shelf positions for baking and roasting on 2 levels: ¦ Universal pan: Shelf position 3 ¦ Baking tray: Shelf position 1 Dishes that are put in the oven at the same time do not have to be ready at the same time. The tables contain a selection of dishes. Baking tins It is best to use dark-coloured metal baking tins. Baking times are increased when light-coloured baking tins made of thin metal or glass dishes are used, and cakes do not brown so evenly. If you wish to use silicone baking tins, use the information and recipes provided by the manufacturer as a guide. Silicone baking tins are often smaller than normal tins. The amount of mixture and recipe instructions may differ. Tables The tables show the ideal type of heating for the various cakes and pastries. The temperature and baking time depend on the amount and composition of the mixture. This is why temperature ranges are given in the tables. You should try the lower temperature first, since a lower temperature results in more even browning. You can increase the temperature next time if necessary. If you preheat the oven, the baking time is shortened by 5 to 10 minutes. Additional information can be found in the Baking tips section following the tables. Cake in a mould Tin Level Type of Temperature, Cooking time heating°Cin minutes Sponge cake, simple Fruit loaf tin 2 " 160-180 50-60 Sponge cake, delicate (e.g. sand cake) Fruit loaf tin 2 % 155-175 65-75 Shortcrust pastry base with crust Springform cake tin 1 % 160-180 30-40 Sponge flan base Flan-base cake tin 2 % 160-180 25-35 Sponge cake Springform cake tin 2 % 160-180 30-40 Fruit tart or cheesecake, shortcrust pas-Dark springform cake tin 1 % 170-190 70-90 try* Delicate fruit flan, sponge Springform cake tin 2 % 150-170 55-65 Savoury cakes* (e.g. quiche/onion tart) Springform cake tin 1 % 180-200 50-60 * Allow cakes to cool in the appliance for approx. 20 minutes. Cakes on trays Accessories Level Type of Temperature in Cooking time heating°Cin minutes Sponge mixture or yeast dough with dry Universal pan 3 % 160-180 25-35 topping Sponge mixture or yeast dough with Universal pan 3 % 140-160 40-50 fresh fruit Sponge roulade (preheat) Universal pan 2 % 170-190 15-20 Plaited loaf, 500 g flour Universal pan 3 " 150-170 25-35 Stollen, 500 g flour Universal pan 3 % 160-180 50-60 Stollen, 1 g flour Universal pan 3 % 150-170 90-100 Strudel, sweet Universal pan 2 % 180-200 55-65 Pizza Universal pan 3 % 180-200 20-30 Bread and bread rolls Never pour water directly into a hot oven. If not specified otherwise, a...
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