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9.4 Cancelling the clock functions
1. Press the again and again until the necessary function indicator flashes.
10. OVEN - HINTS AND TIPS
2. Press and hold .
The clock function goes out after some seconds.
WARNING!
Refer to Safety chapters.
The temperature and baking times in the tables are guidelines only. They depend on the recipes and the quality and quantity of the ingredients used.
Always preheat an empty oven at the temperature required for the food for 20 minutes before you start cooking.
10.1 Top oven
The top oven is the smaller of the two ovens. It has 3 shelf positions. Use it to cook smaller quantities of food. It gives especially good results when used to cook fruitcakes, sweets and savoury flants or quiche.
10.2 Main oven
The main oven is particularly suitable for cooking larger quantities of food.
10.3 Baking
• Your oven may bake or roast differently to the appliance you had
10.4 Tips on baking before. Adapt your usual settings
(temperature, cooking times) and shelf positions to the values in the tables.
• The manufacturer recommends that you use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the same.
• You can extend baking times 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 at first. If this occurs, do not change the temperature setting. The differences equalize during the baking procedure.
• With longer baking times, you can deactivate the oven approximately 10 minutes before the end of the baking time and then use the residual heat.
When you cook frozen food, the trays in the oven can twist during baking. When the trays become cold again, the distortions are gone.
Baking results
The bottom of the cake is not browned sufficiently.
The cake sinks and becomes soggy, lumpy or streaky.
Possible cause
The shelf position is incorrect.
The oven temperature is too high.
Remedy
Put the cake on a lower shelf.
The next time you bake, set a slightly lower oven temperature.
ENGLISH 19
Baking results
The cake sinks and becomes soggy, lumpy or streaky.
Possible cause Remedy
The baking time is too short. Set a longer baking time.
You cannot decrease baking times by setting higher temperatures.
The cake sinks and becomes soggy, lumpy or streaky.
The cake is too dry.
There is too much liquid in the mixture.
The oven temperature is too low.
Use less liquid. Be careful with mixing times, especially if you use a mixing machine.
The next time you bake, set a higher oven temperature.
The cake is too dry.
The baking time is too long. The next time you bake, set a shorter baking time.
The cake browns unevenly.
The oven temperature is too high and the baking time is too short.
The cake browns unevenly.
The mixture is unevenly distributed.
Set a lower oven temperature and a longer baking time.
Spread the mixture evenly on the baking tray.
The cake is not ready in the baking time given.
The oven temperature is too low.
The next time you bake, set a slightly higher oven temperature.
10.5 Conventional Baking - Top Oven
Food
Biscuits
Bread
Bread rolls / buns
Cakes: Small & Queen
Cakes: Sponges
Cakes: Victoria Sandwich
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Gingerbread
Cakes: Meringues
Cakes: Flapjack
Cakes: Shortbread
Cakes: Apple Pie
Temperature (°C)
170 - 190
200 - 220
200 - 220
160 - 180
160 - 175
160 - 170
140 - 150
140 - 150
140 - 150
90 - 100
160 - 170
130 - 150
170 - 180
Time (min)
10 - 20
30 - 35
10 - 15
18 - 25
20 - 30
18 - 25
75 - 90
120 - 150
80 - 90
150 - 180
25 - 30
45 - 60
50 - 60
2
2
2
2
2
2
2
2
2
2
2
2
Shelf position
2
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Food Temperature (°C) Time (min)
Casseroles: Beef / Lamb
Casseroles: Chicken
Convenience Foods
Fish
Fish Pie (Potato Topped)
Fruit Pies, Crumbles
Milk Puddings
Pasta Lasagne etc.
160 - 170 150 - 180
160 - 180 80 - 90
Follow manufacturer`s instructions.
170 - 190
190 - 200
190 - 200
150 - 170
170 - 180
20 - 30
20 - 30
30 - 50
90 - 120
40 - 50
Pastry: Choux
Pastry: Eclairs, Profiteroles
Pastry: Flaky / Puff Pies
Shortcrusts: Mince Pies
Shortcrusts: Meat Pies
180 - 190
180 - 190
210 - 220
190 - 200
190 - 210
Shortcrusts: Quiche, Tarts, Flans 180 - 200
Scones 220 - 230
Shepard`s Pie 190 - 200
Souffles
Vegetables: Baked Jacket Potatos
170 - 180
180 - 190
Vegetables: Roast Potatos
Yorkshire Pudding Large
Yorkshire Pudding Individual
Roasting Meat, Poultry
180 - 190
220 - 210
210 - 220
60 - 90
25 - 40
15 - 25
Refer to the Roasting table.
30 - 40
30 - 40
30 - 40
15 - 20
25 - 35
25 - 50
8 - 12
30 - 40
20 - 30
60 - 90
10.6 Thermaflow® Baking -
Main Oven
Shelf positions are not critical but ensure that the oven accessories are evenly spaced when more than one is used.
2
2
2
2
2
3
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Shelf position
2
ENGLISH 21
Food
Biscuits
Bread
Cakes: Small & Queen
Cakes: Sponges
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Christmas
Cakes: Apple Pie
- Shortbread
Fish
Fruit Pies, Crumbles
Milk Puddings
Pastry: Choux
Pastry: Shortcrust
Pastry: Flaky
Pastry: Puff
Plate Tarts
Quiches / Flans
Scones
Roasting: Meat, Poultry
10.7 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the manufacturer).
• You can roast large roasting joints directly in the deep pan (if present) or on the wire shelf above the deep pan.
• Roast lean meats in the roasting tin with the lid. This keeps the meat more succulent.
• All types of meat that can be browned or have crackling can be roasted in the roasting tin without the lid.
Temperature (°C) Time (min)
180 - 190
190 - 210
150 - 170
160 - 170
140 - 160
130 - 140
130 - 140
160 - 170
10 - 20
30 - 35
18 - 25
20 - 25
60 - 80
120 - 150
180 - 270
50 - 60
130 - 150
160 - 180
170 - 180
140 - 160
180 - 190
45 - 60
30 - 40
30 - 50
60 - 90
30 - 40
180 - 190
180 - 190
25 - 35
30 - 40
Follow manufacturer`s instructions. Reduce the temperature for Fan oven by
20 °C.
180 - 190
170 - 180
210 - 230
160 - 180
25 - 45
25 - 45
8 - 12
Refer to the
Roasting table.
3
3
1 – 3
2
3
3
3
3
3
1 – 3
3
3
3
3
3
3
3
Shelf position
1 – 3
2
1 – 3
• To prevent the meat juices or fat from burning onto the pan, put some liquid into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• Baste large roasts and poultry with their juices several times during roasting. This gives better roasting results.
• You can deactivate the appliance approximately 10 minutes before the end of the roasting time, and use the residual heat.
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10.8 Thermaflow® - Main Oven
Roasting
Food Temperature (°C) Time (min)
Beef / Beef boned 170 - 190
Mutton / Lamb
Pork / Veal / Ham 170 - 190
Chicken
Turkey / Goose
Duck
Pheasant
Rabbit
170 - 190
180 - 200
170 - 190
180 - 200
170 - 190
170 - 190
20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 minutes over
20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 minutes over
30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 minutes over
20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes over
15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb) then 10 minutes per 0.5 kg (1 lb) over 3.5 kg
(7 lb)
25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 minutes over
35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 minutes over
20 minutes per 0.5 kg (1 lb) and 20 minutes over
10.9 Grilling in general
WARNING!
Always grill with the oven door closed.
• Always grill with the maximum temperature setting.
• Set the shelf into the shelf position as recommended in the grilling table.
• Always set the deep pan to collect the fat into the first shelf position.
10.10 Dual Grill - Top Oven
Food
Bacon Rashers
Beefburgers
Chicken Joints
Chops - Lamb
Chops - Pork
Fish - Whole / Trout / Makarel
• Grill only flat pieces of meat or fish.
The grilling area is set in centre of the shelf.
Time (min)
5 - 6
10 - 20
20 - 40
15 - 25
20 - 25
10 - 12
3
2
Shelf position
3
2 - 3
2 - 3
2
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