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Bakes, gratins, toast with
toppings
Toast with topping, 4 slices
Toast with topping, 12 slices
Convenience products
Notes
Please observe the instructions on the packaging.
■
The values in the table apply to food placed in a cold oven.
■
Do not lay chips, croquettes or potato röstis on top of each
■
other.
Turn fish fingers, chicken goujons, nuggets and veggie
■
burgers halfway through the cooking time.
Convenience products
Pizza with thin base
Pizza with deep-pan base
Mini pizza
Pizza baguette
Chips
Croquettes
Rösti, stuffed potato pockets
Bread rolls, baguette
Pretzels, dough
Part-cooked rolls or baguette
Fish fingers
Chicken goujons, nuggets
Veggie burgers
Strudel
Lasagne
Cream gateau
* Line the universal pan with greaseproof paper.
The greaseproof paper must be suitable for these temperatures.
Slow cooking
Slow cooking, also known as low-temperature cooking, is the
ideal cooking method for all tender pieces of meat which are to
be cooked medium rare or "à point". Meat remains very
Setting the Slow cook option
Use shallow ovenware, e.g. a serving dish made out of
porcelain or a glass roasting dish with a lid. Always place the
ovenware with lid on the wire rack at level 1.
Select
.
Slow cook and a temperature between 70 and
1.
100 °C. Preheat the cooking compartment, thus warming the
ovenware at the same time.
Rapidly heat a little fat in a pan. Sear the meat on all sides,
2.
even on the ends, and place immediately on the preheated
ovenware.
Place the ovenware in the cooking compartment and restart
3.
the appliance.
Accessories
Level
Universal pan
2
Universal pan
2
Accessories
Level
Universal pan
1
Universal pan
2
Universal pan
2
Universal pan
2
Universal pan
2
Universal pan
2
Universal pan
2
Wire rack
2
Universal pan*
2
Wire rack
2
Universal pan
2
Universal pan
2
Universal pan
2
Universal pan
2
Wire rack
2
-
0
Type of
Temperature in
heating
°C, grill setting
3
*
3
(
Place cream gateau on the oven floor without accessories,
■
level 0.
%
Top/bottom heating
■
3
Hot air
■
Hot air grilling
4
■
Type of
Temperature
heating
°C
210-230
%
200-220
%
210-230
%
180-190
3
220-230
%
200-220
%
200-220
%
200-220
%
190-210
%
140-150
3
190-210
4
190-210
4
200-220
4
200-220
3
200-210
%
30
%
succulent and tender. The benefit of this cooking method is that
it allows lots of scope for menu planning because slow-cooked
meat is easy to keep warm.
Notes
Only use fresh, good-quality meat Carefully remove sinews
■
and fat from around the edge. Fat develops a strong, distinct
taste during slow cooking.
All tender joints of poultry, beef, veal, pork and lamb are
■
suitable for slow cooking. Searing and cooking times depend
on the size of the piece of meat.
Sear the meat at a very high heat and for a sufficiently long
■
time on all sides, even on the ends.
In order to check whether the meat is cooked, use a meat
■
thermometer. A core temperature of 60 °C should be
maintained for at least 30 minutes.
You can also slow cook your meat in ovenware without a lid.
■
The cooking times will be increased.
Microwave power in
Cooking time
watts
in minutes
-
8-13
-
9-14
Microwave power
Cooking time in
in watts
minutes
-
20-25
90 W
15-25
-
15-20
-
15-20
-
20-25
-
25-35
-
25-35
-
15-20
-
20-25
-
12-15
180 W
10-15
360 W
15-20
180 W
15-25
90 W
20-25
180 W
18-23
-
120-150
35