1.6 Quarter Steam + Heat
Type of Food Weight (g)
Quarter Steam + Heat
1)
Shelf posi-
tion
Temperature
(°C)
Time
(min)
Roast pork 1000 2 160 - 180 90 - 100
Roast beef 1000 2 180 - 200 60 - 90
Roast veal 1000 2 180 80 - 90
Meat loaf, un-
cooked
500 2 180 30 - 40
Smoked loin of pork
(soak for 2 hours)
600 - 1000 2 160 - 180 60 - 70
Chicken 1000 2 180 - 200 50 - 60
Duck 1500 - 2000 2 180 70 - 90
Goose 3000 1 170 130 - 170
Potato gratin --- 2 160 - 170 50 - 60
Pasta bake --- 2 190 40 - 50
Lasagne --- 2 180 45 - 55
Misc. types of bread 500 - 1000 2 180 - 190 50 - 60
Rolls 40 - 60 2 180 - 210 30 - 40
Ready-to-bake rolls --- 2 200 10 - 20
Ready-to-bake ba-
guettes
40 - 50 2 200 20 - 30
Ready-to-bake ba-
guettes, frozen
40 - 50 2 200 25 - 35
1)
Amount of water to be added will depend on the length of the cooking time
1.7 Baking
General instructions
• Your new appliance may bake or roast
differently to the appliance you had
before. Adapt your usual settings
(temperature, cooking times) and shelf
positions to the values in the tables.
• With longer baking times, the appli-
ance can be switched off about 10 mi-
nutes before the end of baking time,
to use the residual heat.
When you use frozen food, the trays
in the appliance can twist during bak-
ing. When the trays get cold again,
the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower tem-
perature the first time.
• If you cannot find the settings for a
special recipe, look for the one that is
almost the same.
• Baking time can be extended by 10 -
15 minutes, if you bake cakes on more
than one level.
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the tem-
perature setting. The differences
equalize during the baking procedure.
• Unless otherwise stated, the values in
the tables assume that the appliance
is cold when the cooking starts.
ENGLISH 7
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