Built-in Compact Oven
Steam cooking, Fan cooking, Grill
Programmed Recipes
Baking-/ Rosting Table
EBC SL7
(55 cm)
EBC SL70
(60 cm)
This document is an integral part of the instructions for EBC SL7/70
Useful tips…
Information for baking duration can change, as egg sizes,
Binding ability of flour as well as the mould material vary!
892 9378 23_08/2009 by Electrosuisse
Bakery goods...
…is not rising.... • Temperature is too high!
…not browning..... • Raise temperature/time poss. use short
• dark baking trays at top/bottom heat
…does not brown • Reduce temperature / possibly increase time
evenly.................. • Items for baking placed on several levels will not
always be ready at the same time; items that are lighter
in appearance might have to be baked for longer
…too dark........... • Reduce temperature/time poss. raise
…too dry.......... • Raise temperature/time poss. use short
• Add more liquid to the dough!
…too moist............ • Reduce temperature/time poss. raise
• Add less liquid to the dough!
Fan cooking
Setting, see «Instructions» page 3
- The cooking times and temperatures given are standard values
- The indications for weight are calculated for the unbaked pastry without a baking dish
- For temperature indications with * the oven is preheated at the specified temperature
Roasting/baking
dishware
Temp.
in ˚C
Oven
Level
from
Bottom
Time in
minutes
Notes
Meat / fish / poultry / game
Chicken Nuggets frozen
Griddle /
baking paper
190*
3
15 - 20
Duck 2 kg, stuffed
Griddle with
strainer
180
2
110 - 130
Fish fingers
Griddle /
baking paper
210
3
15 - 20
Or according to
manufacturer’s instructions
Trout in foil 250 - 300 g
Rost
230
3
15 - 20
Smear foil with butter
Meat loaf 1000 g
Heat resistant
dish on grid
200
2
60 - 75
Chicken leg 2 pcs.
Heat resistant
dish on grid
200
3
35 - 45
Glass dish with strainer
Chicken halves 2 pcs. à 500 g
Rost-Griddle
200
3
40 - 50
Griddle on level 1,
do not turn chicken
Whole chicken 1 kg
Rost-Griddle
200
2
50 - 60
Turn after 20 min.
190
1
80 - 90
Turn after 40 min.
Braised beef 1 kg
Roast beef 1 kg
Roast pork 1 kg
Heat resistant
dish on grid
Roast veal 1 kg
According to manufacturer’s
instructions
Turn after 50 min.
220*
1
25 - 40
preheat, 10 min.
standing time
190
1
80 - 100
Turn after 40 Min.
190
2
65 - 75
Switch off oven,
leave it 10 min.
Pastries
Broccoli and leek pastries
Griddle
190
3
40 - 50
Prick base well
Fruit pastries with fresh
Fruit and 400 g cast
Griddle
200
3
45 - 55
Prick base well
Fruit pastry with frozen
Fruit and 700 g cast
Griddle
200
3
50 - 60
Prick base well
Vegetable pastry
Griddle
200
3
40 - 50
Blanch vegetables,
prick base well
Cheese pastry 1900 g
Griddle
200
3
55
Prick base well
Quiche 1200 g
Griddle round
30 cm, grill
190
3
35 - 45
Prick base well
Chräbeli/ Springerli 35 pcs. each 10 g
Griddle
150
3
2+4
12 - 15
13 - 16
Leave to dry overnight
Gingerhead/ honey cookies up to 100 g
Griddle
170
3
15 - 25
Mailänderli/ Butter cookies 5 mm thick
Griddle
150
3
2+4
17 - 22
Macaroons 30 pcs. each 10 g
Griddle
230*
3
6-8
120 - 150
Sweet cookies
Meringues 2 griddles x 15 pcs. each 30 g
Griddle
100
3
2+4
Shortcrust pastry base 350 g
Diam. 24 - 26 cm
Grill / Griddle round
180
2
25 - 32
Shortcrust pastry base in small aluminium
moulds 9 pcs. each 30 g, Diam. base 6 cm
Small aluminium
moulds / grill
190
3
18 -23
Shortbread biscuits 1 sheet 30 pcs. each 10 g
Griddle
150*
3
2+4
15 - 20
17 - 22
Cream puff/ Choux pastry 20 pcs. each 30 g
Griddle
180
3
35 - 40
Cinnamon star/ chocolate balls
30 pcs. 8 - 10 mm thick
Griddle
140*
3
2+4
18 - 23
19 - 24
Brush Mailänderli
2 x with egg
should only be stewed
Brush base well
and leave standing
for about 1 hr
Fan cooking
Settings, see «Instructions» page 3
- For temperature indications with * the oven is preheated at the specified temperature
Puff pastry / Apero baking
Roasting/baking
dishware
Temp.
in ˚C
Oven
Level
from
Bottom
Time in
minutes
Notes
Ham croissant 40 - 50 g, frozen
Griddle
200
3
2+4
25 - 30
Mini pizza 15 - 20 g, frozen
Griddle
190*
3
2+4
10 - 13
Aperomix 15 - 20 g, frozen
Griddle
190*
3
2+4
10 - 13
Prussiennes up to 20 g, frozen
Griddle
200*
3
2+4
10 - 13
Party Quiches 15 - 30 g, frozen
Griddle
190*
3
2+4
10 - 13
Viennese sausages in pastry
Griddle
200
3
25 - 30
Sausages in pastry up to 20 - 30 g, frozen
Griddle
200*
3
2+4
15 - 20
Fillet in pastry, ca. 1 kg
Griddle
180*
3
40 - 50
2 breads each 650 g pastry
Griddle
200
2
50 - 60
Bread roll 12- 16 each 40 - 50 g
Griddle
230
3
20 - 25
1 braided bread 900 - 1000 g
Griddle
190
2
32 - 40
1 tarte flambee around 30 cm, 1100 g
Griddle
220*
3
20 - 25
Manufacturer‘s instructions
Freshly baked bread rolls 30 - 40 g
Griddle
200*
3
5-7
Manufacturer‘s instructions
Manufacturer‘s instructions
no preheating 3 min. longer
Manufacturer‘s instructions
no preheating 3 min. longer
Manufacturer‘s instructions
no preheating 3 min. longer
Bagel / bread/ pizza
Freshly baked bread rolls 30 - 40 g frozen
Griddle
200*
3
15 - 17
Manufacturer‘s instructions
Freshly baked croissant chilled
Griddle
180*
3
3-5
Manufacturer‘s instructions
Freshly baked croissant chilled 40 - 50 g frozen Griddle
200*
2
12 - 15
Manufacturer‘s instructions
Fresh baked baguettes 40 - 50 g
200*
3
8 - 12
Manufacturer‘s instructions
Manufacturer‘s instructions
Griddle
Fresh baked baguettes 40 - 50 g frozen
Griddle
200*
3
15 - 20
Pizza (original griddle )
Griddle
230*
3
17 - 25
Pizza round, 30 cm
Griddle
230*
3
13 - 18
Original Original baking tray
Pizza «Mini» frozen
Grid
230
3
7 - 10
Manufacturer‘s instructions
Ham in bread pastry 1500 g - 2000 g
Griddle
200
2
60 - 80
Baggel 40 - 50 g
Griddle
200
3
15 - 20
1 ring cake 1000 -1200 g
Grill / ring cake form
170
2
40 - 50
1 braided nutcake filled without
mould 600 - 800 g
Original baking tray
170
2
28 - 35
Crumble cakes 700 - 800 g
Grill / spring
form 26 cm
190
2
30 - 40
1 nut or almond cakes
600 - 800 g
Grill / cake form
30x11x7 cm high
180
2
35 - 45
Fruit loaf approx. 1000 g
Griddle
180
2
40 - 50
Bagel, small, unfilled
16 pcs. 40 - 50 g
Griddle
190
3
15 - 20
Bagel, small, filled
12 pcs. 70 - 80 g
Griddle
180
3
18 - 23
Temp.
in ˚C
Oven
Level
from
Bottom
Time in
minutes
Sweet bagel
Cakes / pies
For pastry that does not rise heavily, do not
use high-rimmed moulds (springs forms)
Roasting/baking
dishware
Apple strudel 1pcs. 1200 g
Griddle
200
3
50 - 60
Biscuit roulades
Griddle
230*
3
8 - 10
Sponge cake spring form 26 cm
Spring form 26 cm,
grill
180*
2
35 - 40
Notes
Strudel before baking
2 x buttered
Fan cooking
Settings, see «Instructions» page 3
Warning: For pastry that does not rise heavily, do not use high-rimmed moulds (spring forms).
Position of baking
dishes, in the centre,
diagonally to the wall
Cakes (marble-, Tirolean, fruit,
lemon-) approx. 1000 g
Cake form 30x11x8
cm, grill
170
2
55 - 65
Covered apple cakes 1300 g
Griddle around
28 - 30 cm, grill
190
3
45 - 55
Ring cake 1000 g
Cake form 30x11x8
cm, grill
170
2
50 - 60
Rum-, Orange-, Carrot cake
pieces (Schnitte) 1200 g
Griddle
180
3
25 - 30
Griddle around
30 cm grill
170
3
45 - 55
190
3
40 - 50
180
2
55 - 60
Casserole/ Gratins
Gratin dish on grid
180
2
40 - 50
Gratin potatoes, 1 kg potato
Gratin dish on grid
180
2
40 - 50
Cheese soufflée for 4 persons
Heat resistant
dish on grid
170
2
50 - 60
Butter dish and
dust with flour
Pre-packed lasagne 400 g
Original container
on grid
230
2
15 - 20
without preheating or
manufacturer’s instructions
230
3
20 - 30
Potato halved,
turn once
230
3
20 - 30
manufacturer’s instructions
190
3
25 - 30
manufacturer’s instructions
180
2
50 - 60
Batter fruit cakes 1000 g
Apple / crumble cakes
Zucchetti cakes 1600 g
Position of baking dish:
in the centre
Various dishes
Baked potatoes
Oven chips frozen
Griddle / Baking
paper
Oven croquettes frozen
Moussaka for 4 persons
Gratin dish on grid
Grill size
Settings, see «Instructions» page 3
Important: always grill with the oven door closed. When grilling, use the oven shelf and drip pan together. The grilling times are for guidance only.
Temp.
in ˚C
Oven
Level
from
Bottom
Time in
minutes
10 - 15
Do not preheat grill
Rosting / Baking
dishware
Ham and cheese toast
Grid down
230
4
Toast Hawaii
Glass baking tray
230
4
15 - 20
230
4
1. Seite 7
2. Seite 3
Without preheating
Temp.
in ˚C
Oven
Level
from
Bottom
Time in
minutes
Notes
200
2
15 - 20
200
2
15 - 20
200
2
20 - 25
190
2
30 - 40
Toast on its own 8 pcs 7 x 8 cm
Grid up
Notes
Turn after 6 - 8 min.
Turbogrill
Settings, see «Instructions» page 3
Do not preheat grill
Rosting / Baking
dishware
Gnocchi Parisian style
Gnocchi Piemonteser style
Gnocchi Roman style
Heat resistant
dish on grid
Potato casserole
Important: Hot steam escapes when the door is opened. Grilling is particularly suitable for flat pieces of meat or fish.
With flat pieces of meat and fish, pre-heat for 3 minutes in general. Then insert the food to be grilled as per the table.
Place a baking tray filled with 1-1.5 cm of water on shelf level 1.
Sausages
230
4
ca. 15
Steak fillets up to 4 pcs
230
4
ca. 15
230
4
ca. 15
Whole fish 200 – 250 g
Grilled snails
Grid up
230
4
ca. 15
Grilled sausages
230
4
ca. 15
Pork chops lean 4 pcs each 200 g
230
4
15 - 20
Turn after 9 min.
Turn after approx. 10 min.
Programmed Recipes
1
BEEP
Beispiel:
2
Switch on oven
(2 min.)
Cooking time appears «Cooking time»
illuminates
Select desired
programme
Signal when end
(press any button!)
- Postpone start: A delayed cooking time can be set
(see «end» in the instructions)
- End cooking time early: Switch off oven
«P1» to «P12»
Press button several times...
P1
Cleaning programme
The cleaning function is described in the «instructions» on page 5
You can use any form of cookware that is heat resistant up to 100 °C.
400 g
200 g
200 g
200 g
Preparation:
Swill cauliflower and separate into florets
Peel carrots and cabbage, cut into
1x1x4 cm pieces. Wash courgettes and
cut in 1 cm slices.
Finishing:
Add all ingredients into open cookware and cook without adding water. You do
not need seasoning for this cooking method.
Cooking
Steam cooking 96 °C
Level 1+4
Add water via water tray 650 ml
40 min
for 4 persons
Must be heat-resistant up to 120 °C.
Wash the trout inside and outside, drizzle with lemon
juice, add a little spice and place on a plate or if
available a set form with strainer insert.
30 min
You can use any form of cookware that is heat resistant up to 110 °C.
Preparation
Arrange meals on the plate or cookware individually or mixed.
Place in the oven uncovered.
20 min
P5 Potatoes au gratin
Water
1 egg
Yeast
Olive oil
Salt
Plain flour
250 g
50 g
20 g
30 g
10 g
500 g
Preparation dough
Dissolve yeast in water and knead into elastic dough
with the rest of the ingredients. Leave the dough
covered for 30 min, beat 3 times during this time.
2 cans of peeled, chopped tomatoes
Onions finely chopped
Garlic cloves, finely chopped
250 g
50 g
20 g
Salt, pepper, oregano
or pizza spices
Preparation of tomato sauce
600 g pizza cheese (feta), roughly grated, per pizza 150 g
Extras 400 g
Ham, salami, mushrooms, bacon cubes, anchovies, per pizza 100 g
Finishing
Split the dough into 4 portions, form in to round shape, add flour and
shape into 3-4 mm thick slices.
Brush with cold tomato sauce, leave approx. 1cm edge. Top with your
chosen extras and sprinkle cheese over.
20 min
Bake every 2
pizzas one after
the other
P7 Roasting chicken
for 4-5 persons
Grease Pyrex form 30 x 21 cm with butter.
Salt, freshly-ground pepper, nutmeg,
seasoning, garlic powder
for 2 persons
Preparation
Take chicken out of fridge 1 hour in advance.
Ingredients
1 chicken
1000-1200 g
Groundnut oil
2 tbsp
Salt, pepper, paprika
some mustard
Preparation
Preparation
Ingredients
Ingredients dough
for 4-6 persons
Cookware
Potatoes
1000 g
Milk
200 g
Cream
200 g
Grated cheese 60 g
- Tomato sauce
- all ingredients - room temperature
Baking with preheating 230 °C:
Fan cooking 230 °C
Level 3
P4 Reheating meals
Cooking
Interval cooking 110 °C
Level 2+4
Add water via water tray 200 ml
Preparation
Topping:
Preparation
Cooking
Steam cooking 96 °C
Level 2
Add water via water tray 400 ml
4 slices about Ø 28 cm
Mix onions, garlic, spices and tomatoes and reduce fluid until there is
a plump sauce. Leave to cool.
Cookware
trout
4 pcs
lemon
1 pcs
pepper, salt
P6 Pizza
Ingredients for tomato sauce
P3 Blue trout
Ingredients
55 min
for 4-5 persons
Cookware
Split cauliflower into florets
Carrot
Kohlrabi “Cabbage”
Courgettes
Peel the potatoes, cut into 3 mm thick slices and layer in a dish. Season
with salt, pepper, nutmeg, spices, garlic powder. Mix milk and cream
and pour over the potatoes. Finally sprinkle the grated cheese over.
Baking without preheating
Interval cooking 190 °C
Level 2
Add water via water tray 200 ml
P2 Vegetable
Ingredients
Preparation
Clean chicken inside and outside, wash and then dry with kitchen
towel. Mix the spices with groundnut oil and brush evenly over the
chicken.
Finishing
Roasting grill with plate on Level 1
or
ceramics or roasting tin on roasting grill.
Baking with preheating 200 °C:
Fan cooking 200 °C
Level 2
60 min
Turn the chicken half way through the roasting time
P8 Roast beef
for 4-6 persons
Preparation
Ingredients cast
Take meat out of fridge 1 hour in advance.
Ingredients
Beef steak
1000 g
Groundnut oil
2 tbsp
Salt, pepper, Paprika, spices
Backing tin
Pyrex ceramic dish or cast
iron roasting tin without lid.
2 eggs
Sugar
Salt
Cream
Preparation
Wash beef steak, dry with kitchen
towel and season. Heat oil in frying
pan. Sear the beef steak well on all
sides (10 min). Cook with low
temperature automatic (120 - 80 °C).
Baking with preheating 120 °C / 10 min:
Low temperature 80 °C
Level 2
100 g
50 g
3g
200 g
Preparation cast
Stir eggs, sugar and salt until smooth and the sugar
has dissolved, then mix in the cream.
Finishing
Place dough on the greased tray, dab the base well,
distribute hazelnuts evenly and position cut apples. Place the cast over
the apples.
Baking without preheating
Fan cooking 200 °C
Level 3
55 min
140 min
If lumps appear, prick at once.
Internal temperature 60 °C (rose)
P9 Roast pork
P11 Braided bread
for 4-6 persons
Preparation
- Baking dish: orig. griddle with baking paper
- All ingredients room temperature
Preparation dough
Ingredients dough
Preparation
Take meat out of fridge 1 hour in advance.
Ingredients
Roast pork (neck)
Groundnut oil
1000 g
2 tbsp
Salt, pepper, Paprika, a little mustard Plain flour
Sugar
Salt
Preparation
Yeast
Wash pork and dry with kitchen towel. Mix the spices with
Butter
groundnut oil and brush evenly over the meat. Place in roasting
1 egg
tin and then start roasting. Turn the meat half way through the
Milk
roasting time.
Dissolve dough into fluid, add the remaining
ingredients and knead into elastic dough. Leave
the dough covered for 30 min, beat 3 times during
this time.
Split the dough into 4 large same-sized pieces, form these into approx. 40 cm
long strips and interweave every 2 sections. Drop these sections onto the plate,
leave for 20 min. and brush with egg.
Pyrex ceramic dish or cast iron roasting tin Baking with preheating
Variants:
1. line with dried plums
2. add vegetables, onions, sauce, wine after halfway through the roasting time
Baking without preheating
Fan cooking 190 °C
Level 2
90 min
40 min
P12 Farmhouse bread
Turn after 30 min.
Internal temperature 75 °C
P10 Apple strudel
Ingredients dough
Semi-white flour
Rye flour
Salt
Yeast
Milk
Water
Preparation
- 1 orig. griddle
- 2 rolls of pastry formed
- all ingredients room temperature
- peel apples, remove core and cut into 12 pieces
Ingredients topping
480 g
Pastry (1.5 rolls)
Wrap the other half of the
dough in transparent film and freeze
50 g
Hazelnut grated
Apples
500 g
5g
10 g
20 g
50 g
50 g
250 g
Finishing
Baking tin
Backing:
Interval cooking 180 °C
Level 2
Add water via water tray 200 ml
(1slice 885 g)
400 g
150 g
10 g
20 g
200 g
200 g
(1slice 980 g)
Preparation dough
Dissolve dough into fluid, add the remaining
ingredients and knead into elastic dough. Leave the
dough covered for 30-40 min, beat 2-3 times during
this time.
Finishing
Split the dough into 2 large same-sized pieces, form into a round shape and leave
covered for approx. 20 minutes. Before baking, flour the dough and cut 3mm
deep diagonally with a sharp blade.
Baking without preheating
Interval cooking 200 °C
Level 2
Add water via water tray 200 ml
1000 g
55 min
Fan and steam cooking in succession
Settings, see «instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
- The internal temperature in meat before switching to steam cooking should be between 60 - 63 °C.
- In order to be able to start the steam cooking function, the oven must cool down to a temperature of
approx. 80 °C (see temperature indicator). To achieve faster cool down open the oven doors.
Oven
function
Temp.
in ˚C
Time in
minutes meat
Oven
function
Time in minutes
meat and extras
Braised beef 1 kg
Brussels sprouts, Polenta
180
50 - 60
30 - 35
1
3
Roast pork 1 kg
Potato, vegetable, gravy
180
40 - 50
30 - 35
1
3
Roast veal 1 kg
Rice, vegetable
180
40 - 50
30 - 35
1
3
Level
Steam cooking
Settings, see «Instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
Warning: the cooking functions must always be set in connection with the clock functions duration or end.
(see clock functions «instructions»)
Water adition via
water tray
Temperatur in °C
Time in minutes
Level
Couscous (with liquid 1:1)
250 ml
96
12 - 15
2
Rice (with liquid 1:1)
550 ml
96
35 - 40
2
Corn (Polenta) (with liquid 1:3)
550 ml
96
35 - 40
2
Jacket potatoes (Raclette)
700 ml
96
35 - 45
2
Boiled potatoes
550 ml
96
35 - 40
2
Sauerkraut
700 ml
96
50 - 60
2
Ratatouille
400 ml
96
25 - 30
2
Brussels sprouts
550 ml
96
30 - 35
2
Whole cauliflower
700 ml
96
35 - 45
2
Tomatoes
250 ml
75
15 - 20
2
Kohlrabi «Cabbage», Celery, Fennel
550 ml
96
35 - 40
2
Courgettes
400 ml
96
20 - 25
2
Carrots
550 ml
96
30 - 35
2
Defrosting and cooking vegetables
550 ml
60
30 - 35
2
Blanching vegetables
250 ml
96
12 - 15
2
Tender veal ham 1 kg
700 ml
96
50 - 65
2
Smoked loin of pork 600 1000 g
700 ml
96
45 - 55
2
Frankfurters, Veal sausages
250 ml
90
15 - 20
2
Schüblig of St. Gallen (sausage)
400 ml
90
25 - 30
2
Saucisson from the Vaud canton
550 ml
96
25 - 35
2
Pork sausage
400 ml
96
20 - 25
2
Trouts 250 - 300 g
400 ml
85
20 - 25
2
Fillet of fish
250 ml
80
10 - 15
2
Caramel pudding
400 ml
90
30 - 40
2
Interval cooking
Settings, see «Instructions» page 2
The specified times and temperatures are standard values, they vary according to size and quantity.
Water addition max. 2.5 dl
Temperatur in °C
Time in minutes
Level
Regenarate meals, 6 dishes Ø 24 cm
110
15 - 20
2+4
Rost pork 1 kg
180
55 - 65
2
Braised beef 1 kg
180
55 - 65
2
Roast veal 1 kg
180
45 - 55
2
Meat loaf uncooked 500 g
180
30 - 40
2
Smoked loin of pork 600 - 1000 g, soak 2 hours
180
35 - 45
2
Chicken 1 kg
200
45 - 55
2
Duck 1,5 - 2 kg
180
55 - 65
2
Goose 3 kg
170
130 - 170
1
Gratin potatoes, Gratin leek- poatoes
190
40 - 50
2
Pasta bake
180
35 - 45
2
Lasagne
180
45 - 50
2
Various breads 500 - 1000 g
190 - 200
50 - 60
2
Bread roll 40 - 60 g
210 - 220
20 - 25
3
Freshly baked bread rolls 30 - 40 g
220
5-7
3
Freshly baked bread rolls 30 - 40 g frozen
220
5-7
3
Freshly baked croissant chilled
200
6-8
3
Freshly baked croissant chilled 40 - 50 g frozen
200
5-7
3
Fresh baked baguettes 40 - 50 g
200
4-7
3
Fresh baked baguettes 40 - 50 g frozen
200
5-7
3
Ham in bread pastry 1500 g - 2000 g
200
60 - 80
3
Low temperature Cooking «LO»
Settings, see «Instructions» page 3
- The specified times and temperatures are standard values.
Before cooking, sear in the frying pan
Roast beef half, internal temperature 55 °C
Pork loin, internal temperature 65 °C
Roast veal, internal temperature 65 °C
Roasting/ baking dishware
Grill, heat resistant dish
Grill, heat resistant dish
Grill, heat resistant dish
Weight g
Oven Level
from Bottom
Temp in °C
Time in
minutes
1000
1000
1000
2
2
2
120 / 80
120 / 80
120 / 80
110 - 130
140 - 160
150 - 180
Moist fan cooking
Settings, see «Instructions» page 3
Oven Level from Bottom
Temp. in ˚C
Time in minutes
2
2
170 - 190*
150 - 170
10 - 25
20 - 25
1
2
2
2
160 - 180
160 - 180
180 - 200*
160 - 180
30 - 40
20 - 40
15 - 30
20 - 40
1
1
2
180 - 200
180 - 200
180 - 200
30 - 50
40 - 60
40 - 50
Baking in tins
Flan base – short pastry
Flan base – sponge mixture
Cakes/ pastries/ breads on baking trays
Plaited bread / bread crown
Cake with crumble topping (dry)
Buttered almond cake / sugar cakes
Biscuits made with yeast dough
Bakes and Gratins
Pasta bake
Sweet bakes
Potato gratin
*Pre-heat the oven
Drying
Settings, see «Instructions» page 3
- Use drying sheets (optional extra). After the drying time switch off the oven, open and leave to cool down, preferably overnight.
Roasting/ baking
dishware
Temp.
in ˚C
Oven Level
from Bottom
Time in
hours
Drying sheet
Drying sheet
Drying sheet
Drying sheet
Drying sheet
75
40 - 50
75
50
75
2+4
2+4
2+4
2+4
2+4
6-9
2-4
5-8
6-9
5-6
Open oven now and then
Drying sheet
Drying sheet
Drying sheet
Drying sheet
75
75
75
75
2+4
2+4
2+4
2+4
6-9
8 - 12
9 - 13
8 - 12
Open oven now and then
Notes
Vegetables
Beans
Herbs
Chilli peppers
Mushrooms
Vegetables for soup
Fruit
Apple slices
Apricots
Pears
Plums
Sterilising
Settings, see «Instructions» page 3
- Use only commercially available preserve jars of the same size
- Jars with twist-off or bayonet type lids and metal tins are not suitable
- Do not pre-heat oven
Roasting/
Oven
Temp.
Time in
baking
Level from
in ˚C
minutes
dishware
Bottom
High-rimmed
griddle with
water
Vegetables,
High-rimmed
carrots, mixed
griddle with
pickles, asparagus water
Fruit, pears,
High-rimmed
quinces,
griddle with
stone fruit
water
Berries
- Glasses must not touch each other
- Only use fresh fruit which is not overly ripe
- Oven door remains closed
Notes
150
2
45 - 55
Glasses at most 16 cm high, until starts bubbling sterilise at 150 ˚C
for 40 mins, afterwards 45 min standing time in oven
150
2
45 - 55
Glasses at most 16 cm high, until starts bubbling sterilise at 150 ˚C
for 60 mins, afterwards 45 min standing time in oven, repeat after
24 hours 150 ˚C, until bubbling starts after eave standing for 45 mins
150
2
45 - 55
Glasses at most 16 cm high, until starts bubbling sterilise at 150 ˚C
for 60 mins, afterwards 45 min standing time in oven