COOKING HINTS

EN

2

Hints and tips

Cooking recommendations

The temperature and cooking times in the tables are guidelines only. They depend on the recipes and the quality and quantity of the ingredients used.

If you cannot find the settings for a special recipe, look for the similar one.

For more cooking recommendations refer to cooking tables on our website. To find the Cooking Hints check the PNC number on the rating plate on the front frame of the oven cavity.

Advice for special heating functions of the oven

Keep Warm

The function allows you to keep food warm. The temperature is set automatically to 80 °C.

Plate Warming

The function allows you to warm plates and dishes before serving. The temperature is set automatically to 70 °C.

Place plates and dishes in stacks evenly on the wire shelf. Use the first shelf position. After half of the warming time switch their places.

Dough Proving

The function allows you to rise yeast dough. Put the dough into a big dish and cover it with a wet towel or plastic foil.

Set function: Dough Proving and the cooking time.

Baking

For the first baking, use the lower temperature.

You can extend the baking time by 10 –

15 minutes if you bake cakes on more than one shelf position.

Cakes and pastries at different heights do not always brown equally. There is no need to change the temperature setting if an unequal browning occurs. The differences equalize during baking.

Trays in the oven can distort during baking. When the trays are cold again, the distortions disappear.

Tips on baking

Baking results

The bottom of the cake is not baked sufficient‐ ly.

The cake sinks and becomes soggy or streaky.

Possible cause

The shelf position is incor‐ rect.

The oven temperature is too high.

The oven temperature is too high and the baking time is too short.

Remedy

Put the cake on a lower shelf.

Next time set slightly lower oven temperature.

Next time set a longer baking time and lower oven tempera‐ ture.

Baking results

The cake is too dry.

The cake bakes un‐ evenly.

The cake is not ready in the baking time specified in a recipe.

Possible cause

The oven temperature is too low.

The baking time is too long.

The oven temperature is too high and the baking time is too short.

The cake batter is not evenly distributed.

The oven temperature is too low.

Baking on one oven level

Remedy

Next time set higher oven tem‐ perature.

Next time set shorter baking time.

Next time set a longer baking time and lower oven tempera‐ ture.

Next time spread the cake bat‐ ter evenly on the baking tray.

Next time set a slightly higher oven temperature.

3

BAKING IN TINS

Ring cake / Brioche

Madeira cake / Fruit cakes True Fan Cook‐ ing

Sponge cake

True Fan Cook‐ ing

Flan base - short pastry, preheat the empty oven

Flan base - sponge cake mixture

Apple pie, 2 tins Ø20 cm

True Fan Cook‐ ing

Conventional

Cooking

True Fan Cook‐ ing

True Fan Cook‐ ing

True Fan Cook‐ ing

Cheesecake, use a deep pan

Conventional

Cooking

Conventional

Cooking

(°C)

150 - 160

140 - 160

140 - 150

160

170 - 180

150 - 170

160

180

160 - 170

(min)

50 - 70

70 - 90

35 - 50

35 - 50

10 - 25

20 - 25

70 - 90

70 - 90

70 - 90

2

1

2

2

2

1

1

1

1

4

Preheat the empty oven.

CAKE / PAS‐

TRIES / BREADS ON

BAKING TRAYS

Plaited bread / Bread crown

Christstollen

Conventional

Cooking

Conventional

Cooking

Conventional

Cooking

(°C)

170 - 190

160 - 180

Rye bread

Cream puffs / Eclairs

Swiss roll

Conventional

Cooking

Conventional

Cooking

Cake with crumble topping True Fan Cook‐ ing

Buttered almond cake /

Sugar cakes

Conventional

Cooking

True Fan Cook‐ ing

Fruit flans (made of yeast dough / sponge cake mix‐ ture)

Fruit flans (made of yeast dough / sponge cake mix‐ ture)

Fruit flans made of short pastry

Yeast cakes with delicate toppings (e.g. quark, cream, custard)

Conventional

Cooking

True Fan Cook‐ ing

Conventional

Cooking first: 230 then: 160 -

180

190 - 210

180 - 200

150 - 160

190 - 210

150 - 160

170

160 - 170

160 - 180

(min)

30 - 40

50 - 70

20

30 - 60

20 - 35

10 - 20

20 - 40

20 - 30

35 - 55

1

1

1

2

2

2

2

2

35 - 55 2

40 - 80

40 - 80

2

2

Use the second shelf position.

BISCUITS

Short pastry biscuits

Short pastry / Pastry strips

(°C)

True Fan Cooking 150 - 160

True Fan Cooking 140

(min)

10 - 20

20 - 35

Use the second shelf position.

BISCUITS

Short pastry / Pastry strips, preheat the empty oven

Biscuits made of sponge cake mixture

Conventional

Cooking

(°C)

160

True Fan Cooking 150 - 160

Pastries made of egg white

Macaroons

True Fan Cooking 80 - 100

True Fan Cooking 100 - 120

Biscuits made of yeast dough True Fan Cooking 150 - 160

Puff pastries, preheat the empty oven

True Fan Cooking 170 - 180

Rolls, preheat the empty oven True Fan Cooking 160

Conventional

Cooking

190 - 210

Small cakes, preheat the empty oven

True Fan Cooking 160

Conventional

Cooking

170

Bakes and gratins

Use the first shelf position.

Pasta bake

Lasagne

Vegetables au gratin, preheat the empty oven

Baguettes with melted cheese

Milk rice

Fish bakes

Stuffed vegetables

(°C)

Conventional Cooking 180 - 200

Conventional Cooking 180 - 200

Turbo Grilling 160 - 170

True Fan Cooking 160 - 170

Conventional Cooking 180 - 200

Conventional Cooking 180 - 200

True Fan Cooking 160 - 170

(min)

45 - 60

25 - 40

15 - 30

15 - 30

40 - 60

30 - 60

30 - 60

(min)

20 - 30

15 - 20

120 - 150

30 - 50

20 - 40

20 - 30

10 - 25

10 - 25

20 - 35

20 - 35

5

6

Tips on Roasting

Use heat-resistant ovenware.

Roast lean meat covered (you can use aluminium foil).

Roast large meat joints directly in the tray or on the wire shelf placed above the tray.

Put some water in the tray to prevent dripping fat from burning.

Roasting tables

Use the first shelf position.

Turn the roast after 1/2 - 2/3 of the cooking time.

Roast meat and fish in large pieces (1 kg or more).

Baste meat joints with their own juice several times during roasting.

BEEF

Pot roast 1 - 1.5 kg

Roast beef or fil‐ let, rare, preheat the empty oven

Roast beef or fil‐ let, medium

Roast beef or fil‐ let, well done per cm of thick‐ ness per cm of thick‐ ness per cm of thick‐ ness

Conventional

Cooking

(°C)

230

Turbo Grilling 190 - 200

Turbo Grilling 180 - 190

Turbo Grilling 170 - 180

(min)

120 - 150

5 - 6

6 - 8

8 - 10

GAME

Saddle / Hare leg, preheat the empty oven

Venison saddle

(kg) up to 1

1.5 - 2

Haunch of venison 1.5 - 2

Conventional

Cooking

Conventional

Cooking

Conventional

Cooking

FISH

Whole fish

(kg)

1 - 1.5

Use the function: Turbo Grilling.

Conventional

Cooking

(°C)

230

210 - 220

180 - 200

(°C)

210 - 220

(min)

30 - 40

35 - 40

60 - 90

(min)

45 - 60

VEAL

Roast veal

Veal knuckle

(kg)

1

1.5 - 2

LAMB

Lamb leg / Roast lamb 1 - 1.5

Lamb saddle 1 - 1.5

POULTRY

Chicken

Chicken, half

Poultry, portions

Duck

0.2 - 0.25 each piece

(°C)

160 - 180

160 - 180

150 - 180

160 - 180

0.4 - 0.5 each piece 190 - 210

1 - 1.5

1.5 - 2

200 - 220

190 - 210

180 - 200

PORK

Shoulder / Neck / Ham joint

Chops / Spare rib

Meatloaf

Pork knuckle, pre‐ cooked

1 - 1.5

1 - 1.5

0.75 - 1

0.75 - 1

Crispy baking with Pizza

Function

160 - 180

170 - 180

160 - 170

150 - 170

Use the first shelf position.

PIZZA

Tarts

Spinach flan

Quiche lor‐ raine

(°C) (min)

180 - 200 40 - 55

160 - 180 45 - 60

170 - 190 45 - 55

Cheesecake 140 - 160 60 - 90

(min)

120 - 150

120 - 150

100 - 120

40 - 60

30 - 50

35 - 50

50 - 70

80 - 100

90 - 120

60 - 90

50 - 60

90 - 120

Use the first shelf position.

PIZZA

Apple pie, covered

(°C) (min)

150 - 170 50 - 60

Vegetable pie 160 - 180 50 - 60

7

8

Use the second shelf position.

Preheat the empty oven before cooking.

Use the second shelf position.

PIZ‐

ZA

Pizza, thin crust

(°C)

200 - 230

Pizza, thick crust, use a deep pan

180 - 200

Swiss flan 170 - 190

Unleavened bread

230 - 250

160 - 180 Puff pastry flan

Flammku‐ chen

Pierogi

230 - 250

180 - 200

(min)

15 - 20

20 - 30

45 - 55

10 - 20

45 - 55

12 - 20

15 - 25

Bread Baking

Preheating is not recommended.

BREAD

White bread

Baguette

Brioche

Ciabatta

Rye bread

200 -

220

180 -

200

Wholemeal bread 180 -

200

Whole grain bread 170 -

190

(°C)

180 -

200

200 -

220

160 -

180

(min)

40 - 60

35 - 45

40 - 60

35 - 45

50 - 70

50 - 70

60 - 90

Grill

Grill only thin pieces of meat or fish.

Preheat the empty oven before cooking.

Use the first shelf position.

Put the pan together with the wire shelf on the first shelf position to collect fat.

GRILL

(°C)

Roast beef, medi‐ um

210 - 230

Beef fillet, medium 230

Pork loin

Veal loin

Saddle of lamb

Whole fish, 0.5 - 1 kg

210 - 230

210 - 230

210 - 230

210 - 230

(min)

1st side

30 - 40

20 - 30

30 - 40

30 - 40

25 - 35

15 - 30

(min)

2nd side

30 - 40

20 - 30

30 - 40

30 - 40

20 - 35

15 - 30

Slow Cooking

This function allows you to prepare lean, tender meat and fish. It is not applicable for: poultry, fatty roast pork, pot roast.

Food sensor temperature should not be higher than 65 °C.

1. Sear the meat for 1 - 2 minutes on each side in a pan over high heat.

2. Put the meat in the roasting pan or directly on the wire shelf. Put a tray below the wire shelf to collect fat.

Always cook without a lid while using this function.

3. Use: Food sensor. Refer to "Using the accessories" chapter, How to use: Food sensor.

4. Select the function: Slow Cooking.

You can set the temperature between 80 °C and 150 °C for the first 10 minutes. The default is 90 °C.

Set the temperature for Food sensor.

5. After 10 minutes, the oven automatically lowers the temperature to 80 °C.

9

Use the first shelf position.

Roast beef

Beef fillet

Roast veal

Steak

(kg)

1 - 1.5

1 - 1.5

1 - 1.5

0.2 - 0.3

Frozen Foods

Remove the food packaging. Put the food on a plate.

(°C)

150

150

150

120

(min)

120 - 150

90 - 110

120 - 150

20 - 40

Do not cover the food, as this can extend the defrost time.

Use the second shelf position.

Pizza, frozen

Pizza American, frozen

Pizza, chilled

Pizza snacks, frozen

French fries, thin

French fries, thick

Wedges / Croquettes

Hash browns

Lasagne / Cannelloni, fresh

(°C)

200 - 220

190 - 210

210 - 230

180 - 200

200 - 220

200 - 220

220 - 230

210 - 230

170 - 190

(min)

15 - 25

20 - 25

13 - 25

15 - 30

20 - 30

25 - 35

20 - 35

20 - 30

35 - 45

10

Use the second shelf position.

Lasagne / Cannelloni, frozen

Baked cheese

Chicken wings

Defrost

Remove the food packaging and put the food on a plate.

Use the first shelf position.

(°C)

160 - 180

170 - 190

190 - 210

(min)

40 - 60

20 - 30

20 - 30

Do not cover the food, as this can extend the defrost time.

Chicken

Meat

Meat

Trout

Strawber‐ ries

Butter

Cream

(kg)

1

1

0.5

0.15

0.3

(min)

Defrosting time

(min)

Further de‐ frosting time

100 - 140 20 - 30

100 - 140

90 - 120

25 - 35

30 - 40

20 - 30

20 - 30

10 - 15

10 - 20

Put the chicken on an upturned saucer in a big plate. Turn half‐ way through.

Turn halfway through.

-

-

Turn halfway through.

0.25

30 - 40

2 x 0.2

80 - 100

Gateau 1.4

60 60

Preserving

Use the function Bottom Heat.

Use only preserve jars of the same dimensions available on the market.

Do not use jars with twist-off and bayonet type lids or metal tins.

Use the first shelf position.

10 - 15

10 - 15

-

-

Whip the cream when still slightly frozen in places.

Put no more than six one-litre preserve jars on the baking tray.

Fill the jars equally and close with a clamp.

The jars cannot touch each other.

Put approximately 1/2 litre of water into the baking tray to give sufficient moisture in the oven.

When the liquid in the jars starts to simmer (after approximately 35 - 60 minutes with one-litre jars), stop the oven or decrease the temperature to 100 °C

(see the table).

Set the temperature to 160 - 170 °C.

SOFT FRUIT

Strawberries / Blue‐ berries / Raspber‐ ries / Ripe goose‐ berries

(min)

Cooking time until simmering

35 - 45

11

Dehydrating - True Fan

Cooking

Cover trays with grease proof paper or baking parchment.

For a better result, stop the oven halfway through the drying time, open the door and let it cool down for one night to complete the drying.

For 1 tray use the third shelf position.

For 2 trays use the first and fourth shelf position.

STONE

FRUIT

Peaches /

Quinces /

Plums

(min)

Cooking time until simmering

35 - 45

(min)

Continue to cook at

100 °C

10 - 15

VEGETA‐

BLES

Beans

Peppers

Vegetables for soup

Mushrooms

Herbs

(°C)

60 - 70

60 - 70

60 - 70

50 - 60

40 - 50

Set the temperature to 60 - 70 °C.

6 - 8

2 - 3

(h)

6 - 8

5 - 6

5 - 6

VEGETA‐

BLES

(min)

Cooking time until simmering

Carrots 50 - 60

Cucumbers 50 - 60

50 - 60 Mixed pick‐ les

Kohlrabi /

Peas / As‐ paragus

50 - 60

-

(min)

Continue to cook at

100 °C

5 - 10

5 - 10

15 - 20

FRUIT

Plums

Apricots

Apple slices

Pears

(h)

8 - 10

8 - 10

6 - 8

6 - 9

12

Food sensor

BEEF

Roast beef

Sirloin

Rare

45

45

BEEF

Meatloaf

Less

80

PORK

Ham / Roast

Saddle chop / Pork loin, smoked /

Pork loin, poached

Less

80

75

Food core temperature (°C)

Medium

60

60

Medium

83

Medium

84

78

Well done

70

70

Food core temperature (°C)

More

86

Food core temperature (°C)

More

88

82

VEAL

Roast veal

Veal knuckle

MUTTON / LAMB

Mutton leg

Mutton saddle

Roast lamb / Lamb leg

GAME

Hare saddle / Venison saddle

Less

75

85

Less

80

75

65

Less

65

Food core temperature (°C)

Medium

80

88

More

85

90

Food core temperature (°C)

Medium

85

More

88

80

70

85

75

Food core temperature (°C)

Medium More

70 75

GAME

Hare leg / Hare, whole / Venison leg

Less

70

POULTRY

Chicken

Duck, whole / half / Turkey, whole / breast

Duck, breast

Less

80

75

60

FISH (SALMON,

TROUT, ZANDER)

Fish, whole / large / steamed /

Fish, whole / large / roasted

Less

60

CASSEROLES - PRE‐

COOKED VEGETABLES

Zucchini casserole / Broccoli casserole / Fennel casserole

Less

85

RY

Cannelloni / Lasagne / Pasta bake

CASSEROLES - SAVOU‐

Less

85

CASSEROLES - SWEET

Less

White bread casserole with / without fruit / Rice porridge cas‐ serole with / without fruit / Sweet noodle casserole

80

Food core temperature (°C)

Medium

75

Medium

88

More

80

Food core temperature (°C)

Medium More

83 86

80

65

85

70

Food core temperature (°C)

Medium More

64 68

Food core temperature (°C)

More

91

Food core temperature (°C)

Medium More

88 91

Food core temperature (°C)

Medium

85

More

90

*

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