Tables, Tips and Recipes Built-in oven
2
Contents
Uses, Tables and Tips ............................ 3
Baking ...............................................................3
Baking table ....................................................5
Table for Bakes and Gratins ........................ 9
Roasting ........................................................ 10
Roasting table.............................................. 11
SLOW COOK .................................................. 13
Table SLOW COOK ....................................... 13
Grill Sizes ....................................................... 14
Grilling table ................................................ 14
Defrosting ..................................................... 15
Defrosting table .......................................... 15
Meat programmes .............................. 16
RECIPE MENU ...................................... 17
BAKING RECIPES .......................................... 17
LEMON SPONGE CAKE ................................ 17
SWEDISH CAKE ............................................ 18
SPONGE CAKE .............................................. 19
CHEESE CAKE ................................................ 20
FRUIT CAKE ................................................... 21
STREUSEL PLAIT ............................................ 22
YEAST PLAIT ................................................... 23
WHITE BREAD ............................................... 24
ROASTING RECIPES...................................... 25
PIZZA (for one baking tray
or 2 round tins) ........................................... 25
POTATO GRATIN ........................................... 26
ONION TARTE ................................................ 27
QUICHE LORRAINE ....................................... 28
LASAGNE ........................................................ 29
CANNELLONI ................................................. 30
MEAT CASSEROLE ........................................ 31
FISH STEAKS .................................................. 31
OTHER RECIPES ............................................ 32
CAKE MIX ....................................................... 32
FROZEN PIZZA .............................................. 32
PRESERVING ................................................. 32
Preserves Table ............................................ 33
DRYING HERBS ............................................ 34
3
Uses, Tables and Tips
Baking
Oven function: TRUE FAN or CONVENTIONAL
Baking tins
• For CONVENTIONAL dark metal and non-stick tins are suitable.
• For TRUE FAN bright metal tins are also suitable.
Oven levels
• Baking with CONVENTIONAL is possible on one oven level.
• With TRUE FAN you can bake on up to 2 baking trays at the same
time:
1 baking tray:
e.g. oven level 3
1 cake tin:
e.g. oven level 1
2 baking trays:
z. g., oven levels 1 and 3
4
• Insert the tray with the bevel at the front.
• With CONVENTIONAL or TRUE FAN you can also bake with two tins next
to one another on the oven shelf at the same time. This does not
significantly increase baking time.
When frozen foods are used the trays inserted may distort during cook-ing.
This is due to the large difference in temperature between the freezing tem-
perature and the temperature in the oven. Once the trays have cooled the
distortion will disappear again.
How to use the Baking Tables
The tables give the required temperature settings, baking times and oven shelf
levels for a selection of typical dishes.
• Temperatures and baking times are for guidance only, as these will depend
on the consistency of pastry, dough or mixture, the amount and the type
of baking tin.
• We recommend using the lower temperature the first time and then if
necessary, for example, if a deeper browning is required, or baking time is
too long, selecting a higher temperature.
• If you cannot find the settings for a particular recipe, look for the one
that is most similar.
• If baking cakes on baking trays or in tins on more than one level, baking
time may be extended by 10-15 minutes.
• Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level.
• Cakes and pastries at different heights may brown at an uneven rate at
first. If this occurs, please do not change the temperature set-ting.
Different rates of browning even out as baking progresses.
With longer baking times, the oven can be switched off about 10 minutes
before the end of baking time, to make use of the residual heat. Unless
otherwise stated, the values given in the tables assume that cooking is started
with the oven cold.
General Instructions
5
Baking table
Baking on one oven level
Type of Oven Oven Temperature Time
baking function level °C Hr: Mins.
Baking in tins
Ring cake or brioche TRUE FAN 2 150-160
1)
1:10-1:20
Madeira cake/fruit cakes TRUE FAN 2 140-160
1)
0:50-0:70
Sponge cake TRUE FAN 2 150-160 0:50-0:60
Sponge cake CONVENTIONAL 2 160 0:50-0:60
Flan base - short pastry TRUE FAN 1 or 2 170-180 0:20-0:30
Flan base - sponge TRUE FAN 2 150-170 0:20-0:25
mixture
Apple pie CONVENTIONAL 2 170-190
1)
1:00-1:10
Apple pie (2tins Ø20cm, TRUE FAN 2 160
1)
1:00-1:10
diagonally off set)
Apple pie (2tins Ø20cm, CONVENTIONAL 2 180
1)
1:40-1:50
diagonally off set)
Savoury flan CONVENTIONAL 1 180-200 0:50-0:60
(e. g, quiche lorraine)
Cheesecake CONVENTIONAL 2 170-180 1:25-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread CONVENTIONAL 2 160-180
1)
0:50-0:60
crown
Christmas stollen CONVENTIONAL 2 150-160
1)
0:40-1:00
Bread (rye bread) CONVENTIONAL 2 190
1)
1:00
Cream puffs/eclairs CONVENTIONAL 2 or 3 200-210 0:40-0:45
Swiss roll CONVENTIONAL 2 180-200
1)
0:10-0:20
Cake with crumble TRUE FAN 2 150-160 0:20-0:40
topping (dry)
Buttered almond cake/ CONVENTIONAL 2 170-210 0:30-0:40
sugar cakes
Fruit flans TRUE FAN 2 150-170
1)
0:35-0:50
(made with yeast dough/
sponge mixture)
2)
6
Type of Oven Oven Temperature Time
baking function level °C Hr: Mins.
Fruit flans CONVENTIONAL 2 170-180
1)
0:35-0:50
(made with yeast dough/
sponge mixture)
2)
Fruit flans made with TRUE FAN 2 150-160
1)
0:55-0:75
short pastry
Yeast cakes with delicate CONVENTIONAL 2 160-180
1)
0:40-1:20
toppings (e. g, quark,
cream, custard)
Pizza (with a lot TRUE FAN 1 200-210
1)
0:25-0:35
of topping)
2)
Pizza (thin crust) TRUE FAN 1 20 0-220
1)
0:10-0:25
Unleavened bread TRUE FAN 1 200-220
1)
0:08-0:15
Tarts (CH) TRUE FAN 1 180-200
1)
0:35-0:50
Biscuits
Short pastry biscuits TRUE FAN 2 150-160 0:06-0:20
Viennese whirls TRUE FAN 2 or 3 140 0:20-0:30
Viennese whirls CONVENTIONAL 2 160 0:20-0:30
Biscuits made with TRUE FAN 2 150-160 0:15-0:20
sponge mixture
Pastries made with egg TRUE FAN 2 80-100 2:00-2:30
white, meringues
Macaroons TRUE FAN 2 100-120 0:30-0:60
Biscuits made with yeast TRUE FAN 2 150-160 0:20-0:40
dough
Puff pastries TRUE FAN 2 170-180 0:20-0:30
Rolls TRUE FAN 2 160
1)
0:20-0:35
Rolls CONVENTIONAL 2 180
1)
0:20-0:35
Small cakes (20per tray) TRUE FAN 3 150-160 0:30-0:40
Small cakes (20per tray) CONVENTIONAL 2 160-170 0:35-0:40
1) Pre-heat the oven for 10 minutes
2) Use the drip tray or roasting tray
7
Baking on more than one oven level
Type of baking TRUE FAN Temperature Time
Shelf Position °C Hr: Mins.
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1/ 3 160-180 1:10-1:20
Dry streusel cake 1/ 3 140-160 0:50-0:70
Biscuits/small cakes/pastries/rolls
Short pastry biscuits 1/ 3 150-160 0:50-0:60
Viennese whirls 1/ 3 140 0:20-0:30
Biscuits made with 1/ 3 160-170 0:20-0:25
sponge mixture
Biscuits made with egg 1/ 3 80-100 1:00-1:10
white, meringues
Macaroons 1/ 3 100-120 1:00-1:10
Biscuits made with 1/ 3 160-170 1:40-1:50
yeast dough
Puff pastries 1/ 3 170-180
1)
0:50-0:60
Rolls 1/ 3 160-180
1)
1:20-1:30
Small cakes (20per tray) 1/ 3 150-160 0:30-0:40
1) Pre-heat the oven for 10 minutes
8
Tips on Baking
Baking results Possible cause Remedy
The cake is not
browned enough
underneath
The cake sinks
(becomes soggy,
lumpy, streaky)
Cake is too dry
Cake browns unevenly
Cake does not cook
in the baking time
given
Place cake lower
Use a slightly lower setting
Set a longer baking time
Baking times cannot be
reduced by setting higher
temperatures
Use less liquid.
Pay attention to mixing
times, especially if using
mixing machines
Set oven temperature higher.
Set a shorter baking time
Set a lower oven
temperature and a longer
baking time
Spread the mixture evenly
on the baking tray
Take out the grease filter
Use a slightly higher oven
setting
Take out the grease filter
Wrong oven level
Oven temperature too high
Baking time too short
Too much liquid in the
mixture
Oven temperature too low
Baking time too long
Oven temperature too high
and baking time too short
Mixture is unevenly
distributed
Grease filter is inserted
Temperature too low
Grease filter is inserted
9
Table PIZZA
Table for Bakes and Gratins
1) Pre-heat the oven for 10 minutes
1) Pre-heat the oven for 10 minutes
Dish Oven Shelf Tempera- Time
function position ture Hours
°C Mins.
Pasta bake CONVENTIONAL 1 180-200 0:45-1:00
Lasagne CONVENTIONAL 2 180-200 0:40-0:50
Vegetables au gratin1) ROTITHERM
1)
1 160-170 0:15-0:30
Baguettes topped with ROTITHERM
1)
1 160-170 0:15-0:30
melted cheese1)
Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60
Fish bakes CONVENTIONAL 1 180-200 0:30-1:00
Stuffed vegetables ROTITHERM
1)
1 160-170 0:30-1:00
Type of baking Shelf Position Temperature Time
°C Hr: Mins.
Pizza (thin crust) 1 190 - 210 25 - 35
Pizza (with a lot of topping) 1 190 - 210 25 - 35
Tarts 2 190 - 210 45 - 60
Spinach flan 1 160 -180 45 - 60
Quiche Lorraine 1 170 - 190 40 - 50
Quark flan, round 1 140 - 160 60 - 90
Quark flan on tray 1 140 - 160 50 - 60
Apple cake, covered 2 150 - 170 50 - 70
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread 1 250 - 270
1)
15 - 25
Puff pastry flan 2 160 - 180
1)
40 - 50
Flammekuchen (Pizza-like dish 1 230
1)
15 - 25
from Alsace)
Piroggen (Russian version of 1 180 - 200
1)
15 - 25
calzone)
10
Roasting
Oven function: CONVENTIONAL or ROTITHERM
Insert the grease filter when roasting!
Roasting dishes
• Any heat-resistant ovenware is suitable to use for roasting (please
read the manufacturer's instructions).
• Large roasting joints can be roasted directly in the roasting tray
or on the oven shelf with the roasting tray placed below it.
• For all lean meats, we recommend roasting these in a roasting
tin with a lid. This will keep 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.
Tips on using the roasting chart
The information given in the following table is for guidance only.
• We recommend cooking meat and fish weighing 1 kg and above
in the oven.
• To prevent escaping meat juices or fat from burning on to the pan,
we recommend placing some liquid in the roasting pan.
• If required, 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 will give better roasting results.
• You can switch the oven off about 10 minutes before the end of
the roasting time, in order to utilise the residual heat.
11
Roasting table
Type of Quantity Oven Shelf Tempe- Time
meat function position rature Hours
°C Mins.
Beef
Pot roast 1-1.5 kg CONVENTIONAL 2 180-200 1:30-2:00
Roast beef or fillet per cm. of
thickness
- rare per cm. ROTITHERM 2 200-220 0:35
of thickness
- medium per cm. ROTITHERM 2 200-220 0:45
of thickness
- well done per cm. ROTITHERM 2 200-220 0:55
of thickness
Pork
Shoulder, neck, ham 1-1.5 kg ROTITHERM 2 160-170 1:30-2:00
joint
Chop, spare rib 1-1.5 kg ROTITHERM 2 170-180 1:00-1:30
Meat loaf 750 g-1 kg ROTITHERM 2 160-170 0:45-1:00
Porkknuckle 750 g-1 kg ROTITHERM 2 150-170 1:30-2:00
(precooked)
Veal
Roast veal 1 kg ROTITHERM 2 160-180 1:30-2:00
Knuckle of veal 1.5-2 kg ROTITHERM 2 160-180 2:00-2:30
Lamb
Leg of lamb, 1-1.5 kg ROTITHERM 2 150-170 1:15-2:00
roast lamb
Saddle of lamb 1-1.5 kg ROTITHERM 2 160-180 1:00-1:30
Game
Saddle of hare, leg up to 1 kg ROTITHERM 2 220-250 0:25-0:40
of hare
Saddle of venison 1.5-2 kg ROTITHERM 2 210-220 1:15-1:45
Haunch of venison 1.5-2 kg ROTITHERM 2 200-210 1:30-2:15
12
Type of Quantity Oven Shelf Tempe- Time
meat function position rature Hours
°C Mins.
Poultry
Poultry portions 200-250g ROTITHERM 2 180-200 0:35-0:50
each
Half chicken 400-500g ROTITHERM 2 180-200 0:35-0:50
each
Chicken, poulard 1-1.5 kg ROTITHERM 2 180-200 0:45-1:15
Duck 1.5-2 kg ROTITHERM 1 180-200 1:15-1:45
Goose 3.5-5 kg ROTITHERM 1 160-180 2:30-3:30
Turkey 2.5-3.5 kg ROTITHERM 1 160-180 1:45-2:30
4-6 kg ROTITHERM 1 150-160 2:30-4:00
Fish (steamed)
Whole fish 1-1.5 kg ROTITHERM 2 160-170 0:45-1:15
13
Food to be cooked Weight Setting Shelf Total time
g position mins.
Roast beef 1000-1500 SLOW COOK 2 90-110
TWO
Fillet of beef 1000-1500 SLOW COOK 2 90-110
TWO
Roast veal 1000-1500 SLOW COOK 2 100-120
TWO
Steaks 200 - 300 SLOW COOK 2 20-30
ONE
(Brown in a frying pan before cooking)
SLOW COOK
Oven function: SLOW COOK.
With the oven function SLOW COOK, meat becomes beautifully ten-
der and remains particularly succulent.
We recommend SLOW COOK for pieces of tender, lean meat and fish.
SLOW COOK is not suitable for pot roasts or fatty roast pork, for
example.
The oven heats up to the selected or pre-set temperature. When this
temperature is reached, an acoustic signal sounds. After that the
oven automatically switches to a lower temperature to continue
cooking.
We recommend SLOW COOK ONE for smaller pieces of meat, e.g.
steaks.
SLOW COOK TWO is recommended for larger pieces of meat, e.g.
fillet of beef.
Important: Insert the grease filter when roasting.
When using the SLOW COOK oven function, always cook dishes
uncovered without a cover.
1. Sear the meat to be roasted in a pan on each side over a very high
heat for 1-2 mins.
2. Place meat in a roasting dish or directly on the over shelf with a
with a tray underneath to catch the fat.
3. Place in the oven. Select oven function SLOW COOK, if necessary,
selectn SLOW COOK TWO using the button and cook until done
(see Table).
Table SLOW COOK
14
Food to be grilled Oven level Grilling time
1. Side 2. Side
Burgers 2 10-15 mins. 10-15 mins.
Pork fillet 2 15-25 mins. 10-12 mins.
Sausages 2 8-10 mins. 6-8 mins.
Filet steaks, veal steaks 2 10-15 mins. 6-10 mins.
Filet of beef, roast beef
(approx. 1 kg) 2 10-20 mins. 10-15 mins.
Toast
1)
3 2-4 mins. 2-3 mins.
Toast with topping 3 6-8 mins. ---
1) Use the grill without the roasting tray, pre-heat the oven for 3 minutes
Grill Sizes
Oven function: SINGLE GRILL or DUAL GRILL with maximum tem-
perature setting
Important: Always grill with the oven door closed.
The empty oven should always be pre-heated with the grill
functions for 5 minutes.
• For grilling, use both the oven shelf and the roasting tray together.
• The grilling times are guidelines.
• Grilling is particularly suitable for flat pieces of meat or fish.
Grilling table
15
Dish Defrosting Further Comments
time defrosting
mins. time (mins.)
Chicken, 1000 g 100-140 20-30 Place the chicken on an upturned
saucer placed on a large plate
Turn halfway through
Meat, 1000 g 100-140 20-30 Turn halfway through
Meat, 500 g 90-120 20-30 Turn halfway through
Trout, 150g 25-35 10-15 ---
Strawberries,
300g 30-40 10-20 ---
Butter, 250g 30-40 10-15 ---
Cream, 2 x 200g 80-100 10-15 Cream can also be whipped when
still slightly frozen in places
Gateau, 1400g 60 60 ---
Defrosting
Oven function: DEFROST (no temperature setting)
• Unwrap the food and place it on a plate on the oven shelf.
• Do not cover with a plate or bowl, as these can substantially
lengthen the defrosting time.
• For defrosting, place the shelf in the 1st oven level from the
bottom.
Defrosting table
16
Cookware Addition of
fluid
Meat programmes with weight input
POULTRY open ---
PORK open 2-4 cm
BEEF covered 1-2 cm
VEAL covered 1-2 cm
GAME covered 1-2 cm
Defrosting
Insert the grease filter when roasting!
Ovenware for roasting
• For roasting use a roasting pan or a roaster.
Oven levels and weight are shown in the display for every meat programme.
17
RECIPE MENU
Oven levels and the pre-set cooking time are shown in the
display for every automatic recipe.
BAKING RECIPES
LEMON SPONGE CAKE
For the mixture:
– 250 g butter
– 200 g sugar
– 1 packet vanilla sugar
– 1 pinch salt
– 4 eggs
– 150 g flour
– 150 g cornflour
– 1 level teaspoon baking powder
– grated peel of 2 lemons
Glaze:
– 1/8 l lemon juice
– 100 g icing sugar
Black square baking tin, 30 cm long
Margarine for greasing
Breadcrumbs for coating baking tin
Place butter, sugar, lemon peel, vanilla sugar and salt in a mixing bowl
and beat. Then add the eggs one at a time and beat the mixture again.
Add the flour and cornflour mixed with the baking powder to the
foaming mixture and fold in.
Put the mixture into the greased and bread-crumbed baking tin,
smooth and put in the oven.
After baking, mix lemon juice and icing sugar. Turn the cake out onto
a piece of aluminium foil.
Fold up the aluminium foil against the sides of the cake so that the
glaze cannot run out. Pierce the cake with a wooden chopstick and
brush on the glaze.
Then leave the cake to soak for a while.
18
SWEDISH CAKE
For the mixture:
– 5 eggs
– 340 g sugar
– 100 g melted butter
– 360 g flour
– 1 packet baking powder
– 1 packet vanilla sugar
– 1 pinch salt
– 200 ml cold water
Round springform baking tin 28 cm,
Black plate, bottom lined with baking parchment
Place sugar, eggs, vanilla sugar and salt in a mixing bowl and beat for 5
minutes until foamy. Then add the melted butter to the mixture and fold
in.
Add the flour with the baking powder mixed into it into the foaming
mixture and stir in.
Finally add the cold water and mix everything well.
Put the mixture into the baking tin, smooth it down and put in the oven.
19
SPONGE CAKE
For the mixture:
– 200 g butter
– 100 g sugar
– 100 g icing sugar
– 1 packet vanilla sugar
– 1 pinch salt
– 4 eggs
– 400 g flour
– 1 packet baking powder
– 1/8 l milk
– 50 g cocoa
– Juice of half a lemon
Black ring cake tin
Margarine for greasing
Breadcrumbs for coating baking tin
Place butter, sugar, lemon juice, vanilla sugar and salt in a mixing
bowl and beat together. Then add the eggs one at a time and beat
the mix-ture again.
Add the flour with the baking powder mixed into it and the milk to
the foaming mixture and fold in.
Put half of the mixture into the greased and breadcrumbed baking
tin. Mix the other half of the mixture with the cocoa and put it onto
the yellow mixture. Use a fork to mix the dark mixture in circles under
the yellow mixture and then smooth out. Then place in the oven.
20
CHEESE CAKE
For the base:
– 150 g flour
– 70 g sugar
– 1 packet vanilla sugar
– 1 egg
– 70 g softened butter
For the cheese cream:
– 3 egg whites
– 50 g rasins
– 2 tablespoons rum
– 750 g low fat quark
– 3 egg yolks
– 200 g sugar
– Juice of one lemon
– 200 g crème fraîche
– 1 packet of custard powder, vanilla flavour
Black springform baking tin with 26 cm diameter, greased
Sieve flour into a bowl. Add the rest of the ingredients and mix with a
hand-held mixer. Then put the mixture in the fridge for 2hours.
Cover the greased bottom of the springform tin with about 2/3 of the
mixture and prick several times with a fork.
Form an edge about 3 cm high with the rest of the mixture.
Beat the egg whites with the hand-held mixer until stiff. Wash the rai-
sins, let them drain well, sprinkle with the rum and leave to soak.
Put low fat quark, egg yolks, sugar, lemon juice, crème fraîche and the
custard powder in a mixing bowl and mix together well.
To finish carefully fold the beaten egg whites and the raisins into the quark
mixture.
Put the mixture into the springform tin and place in the oven.
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
Page is loading ...
/