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Cooking/ baking with lower
heat
On the bottom of the cooking compartment there
is a heating element that supplies additional heat
from below. This cooking function is particularly
suitable for dishes that require a long cooking
time, or for ones that are supposed to have a
crispy bottom, e.g. pizza.
Convection and hot air
Your oven operates with hot air. A fan on the
back wall of your oven makes sure that heat is
distributed evenly.
Convection with top and bottom heat
The heat is produced by top/bottom heat and is
distributed evenly by the fan.
Convection is ideal for short-roasted dishes
such as chicken pieces, chops or fish and to grill
sandwiches or similar with more than 6 portions.
This has many benefits:
– Pre-heating is usually redundant.
– The oven temperatures are lower than with
top/bottom heat.
– Two levels can be used for baking, roasting
or steaming at the same time.
– This all saves electricity, money and time.
Hot air
Additional heat is produced by a ring heater
around the fan.
Baking
Please note!
• Only fill the dough 2/3 of the way up the bak-
ing tin, otherwise the dough will overflow and
drip into the oven when baking.
• Place the baking tin on the middle of the ov-
en rack if possible.
• The best results for cakes are achieved with
dark ovenware.
• Shelf height, temperature and baking time as
well as the choice of ovenware all depend on
what you want to bake:
– Flat cakes, e.g. tarts, on the baking tray
on the middle bar at approx. 170–180 °C;
– Half-height cakes, e.g. sponge cakes, on
the oven rack on the middle bar at approx.
180 °C;
Built-in oven with digital timer 65M90D0-E11319G
– Tall cakes, e.g. pound cakes, in the tin on
the lower bar at approx. 175 °C.
– Selecting ovenware for baking with con-
vection is not too important. Cakes will
turn out the same in light baking tins.
1. Slide the baking tin into the oven on the oven
rack or baking tray.
2. Close the oven door.
3. Use the left toggle switch 9 to set the desired
heating method.
4. Use the right toggle switch 14 to set the tem-
perature.
5. Press the
11 button.
17
88 88
12 30
A
9
The power indicator 17 and temperature indi-
cator light 15 will light up.
Roasting
Our tips for roasting:
– Roast cured meats, e.g. cured pork, only
at low temperatures. Otherwise the nitrate
in pickling salt forms nitrosamines that are
harmful to humans.
– It is best to cook frozen meat in a closed pot.
Plan approx. 4 to 5 minutes cooking time for
every centimetre of height.
– Roasts weighing more than 1 kilogram are
best cooked in the oven. Use the right dish-
es and a little water/oil to cook; this helps to
preserve the vitamins.
– The roast will rise during cooking. Make sure
the shelf is high enough for very high tem-
peratures.
– Meat with bones takes around 15-30 minutes
longer to cook than a similar roast without
bones.
– The safest way to check if the roast is
cooked is to use a meat thermometer. By
sticking it into the thickest part, the core tem-
perature of the roast will be displayed.
– Allow meat to stand for around 10 minutes
after the cooking time has elapsed. The juic-
es can then distribute more evenly and do
not run when cutting.
Operation
15
14
G B - 1 9
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