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10
OVEN - HELPFUL HINTS AND TIPS
Caution! Use a deep baking tray for
very moist cakes. Fruit juices can
cause permanent stains on the enamel.
• Always close the oven door when you
cook, even while grilling.
• The appliance has four shelf levels. Count
the shelf levels from the bottom of the
appliance floor.
• Moisture can condense in the appliance
or on the glass doors. This is normal. Al-
ways stand back form the appliance
when you open the appliance door while
cooking. To decrease the condensation,
run the appliance for 10 minutes before
cooking.
• Wipe away moisture after every use of
the appliance.
• Do not put the objects directly on the ap-
pliance floor and do not cover the com-
ponents with aluminium foil when you
cook. This can change the baking results
and damage the enamel coating.
Baking cakes
• Preheat the oven for approximately 10
minutes before baking.
• Do not open the oven door before 3/4 of
the set cooking time is up.
Conventional cooking
Food
Pastry stripes
(250 g)
Flat cake (1000 g)
Yeast cake with
apples (2000 g)
Apple pie
(1200+1200 g)
Small cakes (500
g)
Fatless sponge
cake (350 g)
Drip pan cake
(1500 g)
Chicken, whole
(1350 g)
Tray type and shelf
level
enamelled tray at level 3
enamelled tray at level 2
enamelled tray at level 3
2 round aluminized
trays (diameter: 20 cm)
at level 1
enamelled tray at level 2
1 round aluminized tray
(diameter: 26 cm) at
level 1
enamelled tray at level 2
oven shelf at level 2,
baking tray at level 1
• If you use two baking trays at the same
time, keep one level empty between
them.
Cooking meat and fish
• Do not cook meat with weight below 1
kg. Cooking too small quantities makes
the meat too dry.
• Use a dripping pan for very fatty food to
prevent the oven from stains that can be
permanent.
• Leave the meat for approximately 15 mi-
nutes before carving so that the juice
does not seep out.
• To prevent too much smoke in the oven
during roasting, add some water into the
dripping pan. To prevent the smoke con-
densation, add water each time after it
dries up.
Cooking times
Cooking times depend on the type of food,
its consistency, and volume.
Initially, monitor the performance when you
cook. Find the best settings (heat setting,
cooking time, etc.) for your cookware, rec-
ipes and quantities when you use this appli-
ance.
Preheating
Temperature
time (min)
-
10
160 - 170
-
170 - 190
15
180 - 200
10
160 - 180
10
160 - 170
-
160 - 170
-
200 - 220
Cooking /
baking time
(°C)
(min)
150
25 - 30
30 - 35
40 - 50
50 - 60
25 - 30
25 - 30
45 - 55
60 - 70
1)
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