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Heat set‐
Application
ting
2 - 3
To simmer rice and milk-based dishes,
and to heat up ready-cooked meals.
3 - 4
To steam vegetables, fish and meat.
4 - 5
To steam potatoes.
4 - 5
To cook larger quantities of food, stews
and soups.
6 - 7
To lightly fry escalopes, veal cordon bleu,
cutlets, rissoles, sausages, liver, eggs,
pancakes and doughnuts, and to cook
roux.
7 - 8
To fry hash browns, loin steaks and
steaks.
9
To boil large quantities of water, to cook pasta, to sear meat (goulash, pot roast) and to deep-fry
chips.
10.2 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.
Your appliance may bake or roast differently to the appliance you had before. The hints below show recommen‐
ded settings for temperature, cooking time and shelf position for specific types of the food.
If you cannot find the settings for a special recipe, look for the similar one.
10.3 Inner side of the door
On the inner side of the door you can find:
• the numbers of the shelf positions.
10.4 True Fan Cooking PLUS
Use the second shelf position.
Use a baking tray.
CAKES / PASTRIES / BREADS
Cookies / Scones / Croissants
Focaccia
Pizza
Bread rolls
Time
Hints
(min)
25 - 50
Add a minimum of two times as much
liquid as rice. Stir milk dishes halfway
through.
20 - 45
Add some tablespoons of a liquid.
20 - 60
Use a maximum of 1/4 l water for 750 g
of potatoes.
60 - 150
Add a maximum of 3 l of a liquid to the
ingredients.
as required
Turn halfway through.
5 - 15
Turn halfway through.
• information about the oven functions,
recommended shelf positions and
temperatures for dishes.
(ml)
100
100
100
100
(°C)
(min)
150 - 180
10 - 20
200 - 210
10 - 20
230
10 - 20
200
20 - 25
ENGLISH
47
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