Tables, Tips and Recipes
Built-in oven
Contents |
|
Uses, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
3 |
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
3 |
Baking table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
5 |
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
9 |
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
10 |
Roasting table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
11 |
MEATPROBE Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
13 |
SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
14 |
Table SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
14 |
Grill Sizes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
15 |
Grilling table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
15 |
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
16 |
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
16 |
Meat programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
17 |
RECIPE MENU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
18 |
BAKING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
18 |
LEMON SPONGE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
18 |
SWEDISH CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
19 |
SPONGE CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
20 |
CHEESE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
21 |
FRUIT CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
22 |
STREUSEL PLAIT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
23 |
YEAST PLAIT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
24 |
WHITE BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
25 |
ROASTING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
26 |
PIZZA (for one baking tray or 2 round tins) . . . . . . . . . . . . . . . . . . . . . . . |
26 |
POTATO GRATIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
27 |
ONION TARTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
28 |
QUICHE LORRAINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
29 |
LASAGNE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
30 |
CANNELLONI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
31 |
MEAT CASSEROLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
32 |
FISH STEAKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
32 |
OTHER RECIPES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
33 |
POWDER CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
33 |
FROZEN PIZZA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
33 |
PRESERVING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
33 |
DRYING HERBS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |
35 |
2
Uses, Tables and Tips
Baking
Oven function: PROFI HOT AIR or CONVENTIONAL
Baking tins
•For CONVENTIONAL dark metal and non-stick tins are suitable.
•For PROFI HOT AIR bright metal tins are also suitable.
Oven levels
•Baking with CONVENTIONAL is possible on one oven level.
•With PROFI HOT AIR you can bake on up to 3 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
3 baking trays:
oven levels 1, 3 and 5
3
General Instructions
•Insert the tray with the bevel at the front.
•With CONVENTIONAL or PROFI HOT AIR 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.
3 When frozen foods are used the trays inserted may distort during cooking. This is due to the large difference in temperature between the freezing temperature 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 setting. Different rates of browning even out as baking progresses.
2 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.
4
Baking table
Baking on one oven level
Type of |
Oven function |
Oven |
Temperature |
Time |
|
baking |
level |
°C |
Hr: Mins. |
||
|
|||||
Baking in tins |
|
|
|
|
|
|
|
|
|
||
Ring cake or brioche |
PROFI HOT AIR |
1 |
|
0:50-1:10 |
|
150-160 |
|||||
Madeira cake/fruit cakes |
PROFI HOT AIR |
1 |
140-160 |
1:10-1:30 |
|
|
|
|
|
|
|
Sponge cake |
PROFI HOT AIR |
1 |
140 |
0:25-0:40 |
|
Sponge cake |
CONVENTIONAL |
2 |
160 |
0:25-0:40 |
|
|
|
|
|
|
|
Flan base - short pastry |
PROFI HOT AIR |
3 |
170-1801) |
0:10-0:25 |
|
Flan base - sponge mix- |
PROFI HOT AIR |
3 |
150-170 |
0:20-0:25 |
|
ture |
|
|
|
|
|
Apple pie |
CONVENTIONAL |
1 |
170-190 |
0:50-1:00 |
|
Apple pie (2tins Ø20cm, |
PROFI HOT AIR |
1 |
160 |
1:10-1:30 |
|
diagonally off set) |
|
|
|
|
|
|
|
|
|
|
|
Apple pie (2tins Ø20cm, |
CONVENTIONAL |
1 |
180 |
1:10-1:30 |
|
diagonally off set) |
|
|
|
|
|
Savoury flan (e. g, quiche |
PROFI HOT AIR |
1 |
160-180 |
0:30-1:10 |
|
lorraine) |
|
|
|
|
|
Cheesecake |
CONVENTIONAL |
1 |
170-190 |
1:00-1:30 |
|
|
|
|
|
|
|
Cakes/pastries/breads on baking trays |
|
|
|
||
|
|
|
|
|
|
Plaited bread/bread |
CONVENTIONAL |
3 |
170-190 |
0:30-0:40 |
|
crown |
|
|
|
|
|
Christmas stollen |
CONVENTIONAL |
3 |
160-1801) |
0:40-1:00 |
|
Bread (rye bread) |
CONVENTIONAL |
2 |
2301) |
|
|
-first of all |
|
|
0:25 |
||
-then |
|
|
160-180 |
0:30-1:00 |
|
Cream puffs/eclairs |
CONVENTIONAL |
3 |
160-1701) |
0:15-0:30 |
|
Swiss roll |
CONVENTIONAL |
3 |
180-2001) |
0:10-0:20 |
|
Cake with crumble |
PROFI HOT AIR |
3 |
150-160 |
0:20-0:40 |
|
topping (dry) |
|
|
|
|
|
|
|
|
|
|
|
Buttered almond cake/ |
CONVENTIONAL |
3 |
190-2101) |
0:15-0:30 |
|
sugar cakes |
|
|
|
|
|
Fruit flans |
PROFI HOT AIR |
3 |
150 |
0:35-0:50 |
|
(made with yeast dough/ |
|
|
|
|
|
sponge mixture)2) |
|
|
|
|
|
5
Type of |
Oven function |
Oven |
Temperature |
Time |
|
baking |
level |
°C |
Hr: Mins. |
||
|
|||||
Fruit flans |
CONVENTIONAL |
3 |
170 |
0:35-0:50 |
|
(made with yeast dough/ |
|
|
|
|
|
sponge mixture)2) |
|
|
|
|
|
Fruit flans made with |
PROFI HOT AIR |
3 |
160-170 |
0:40-1:20 |
|
short pastry |
|
|
|
|
|
Yeast cakes with delicate |
CONVENTIONAL |
3 |
160-1801) |
0:40-1:20 |
|
toppings (e. g, quark, |
|
|
|
|
|
cream, custard) |
|
|
|
|
|
Pizza (with a lot of top- |
PROFI HOT AIR |
1 |
180-2001) |
0:30-1:00 |
|
ping)2) |
|
|
|
|
|
Pizza (thin crust) |
PROFI HOT AIR |
1 |
200-2201) |
0:10-0:25 |
|
Unleavened bread |
PROFI HOT AIR |
1 |
200-220 |
0:08-0:15 |
|
Tarts (CH) |
PROFI HOT AIR |
1 |
180-200 |
0:35-0:50 |
|
|
|
|
|
|
|
Biscuits |
|
|
|
|
|
Short pastry biscuits |
PROFI HOT AIR |
3 |
|
0:06-0:20 |
|
150-160 |
|||||
Viennese whirls |
PROFI HOT AIR |
3 |
140 |
0:20-0:30 |
|
|
|
|
|
|
|
Viennese whirls |
CONVENTIONAL |
3 |
1601) |
0:20-0:30 |
|
Biscuits made with |
PROFI HOT AIR |
3 |
150-160 |
0:15-0:20 |
|
sponge mixture |
|
|
|
|
|
Pastries made with egg |
PROFI HOT AIR |
3 |
80-100 |
2:00-2:30 |
|
white, meringues |
|
|
|
|
|
Macaroons |
PROFI HOT AIR |
3 |
100-120 |
0:30-0:60 |
|
|
|
|
|
|
|
Biscuits made with yeast |
PROFI HOT AIR |
3 |
150-160 |
0:20-0:40 |
|
dough |
|
|
|
|
|
Puff pastries |
PROFI HOT AIR |
3 |
170-1801) |
0:20-0:30 |
|
Rolls |
PROFI HOT AIR |
3 |
1601) |
0:20-0:35 |
|
Rolls |
CONVENTIONAL |
3 |
1801) |
0:20-0:35 |
|
Small cakes (20per tray) |
PROFI HOT AIR |
3 |
1401) |
0:20-0:30 |
|
Small cakes (20per tray) |
CONVENTIONAL |
3 |
1701) |
0:20-0:30 |
1)Pre-heat the oven
2)Use the drip tray or roasting tray
6
Baking on more than one oven level
|
PROFI HOT |
PROFI HOT |
|
|
|
|
AIR |
AIR |
|
Time |
|
Type of baking |
Shelf positions from bottom |
|
Hours: |
||
|
Tempera- |
Mins. |
|||
|
2 levels |
3 levels |
ture in °C |
|
|
|
|
|
|||
Cakes/pastries/breads on baking trays |
|
|
|
||
|
|
|
|||
Cream puffs/Eclairs |
1 / 4 |
--- |
160-1801)) |
0:35-0:60 |
|
Dry streusel cake |
1 / 3 |
--- |
140-160 |
0:30-0:60 |
|
Biscuits/small cakes/pastries/rolls |
|
|
|
||
|
|
|
|||
Short pastry biscuits |
1 / 3 |
1 / 3 / 5 |
150-160 |
0:15-0:35 |
|
|
|
|
|
|
|
Viennese whirls |
1 / 3 |
1 / 3 / 5 |
140 |
0:20-0:60 |
|
Biscuits made with |
1 / 3 |
--- |
160-170 |
0:25-0:40 |
|
sponge mixture |
|||||
|
|
|
|
||
Biscuits made with egg |
1 / 3 |
--- |
80-100 |
2:10-2:50 |
|
white, meringues |
|||||
|
|
|
|
||
Macaroons |
1 / 3 |
--- |
100-120 |
0:40-1:20 |
|
|
|
|
|
|
|
Biscuits made with yeast |
1 / 3 |
--- |
160-170 |
0:30-0:60 |
|
dough |
|||||
|
|
|
|
||
Puff pastries |
1 / 3 |
--- |
170-1801) |
0:30-0:50 |
|
Rolls |
1 / 4 |
--- |
160 |
0:30-0:55 |
|
Small cakes (20per tray) |
1 / 4 |
--- |
1401) |
0:25-0:40 |
|
1) Pre-heat the oven |
|
|
|
|
|
7
Tips on Baking
Baking results |
Possible cause |
Remedy |
|
The cake is not |
Wrong oven level |
Place cake lower |
|
browned enough un- |
|
|
|
derneath |
|
|
|
The cake sinks (be- |
Oven temperature too high |
Use a slightly lower setting |
|
comes soggy, lumpy, |
|
|
|
Baking time too short |
Set a longer baking time |
||
streaky) |
|||
|
Baking times cannot be re- |
||
|
|
||
|
|
duced by setting higher |
|
|
|
temperatures |
|
|
Too much liquid in the mix- |
Use less liquid. |
|
|
ture |
Pay attention to mixing |
|
|
|
times, especially if using |
|
|
|
mixing machines |
|
Cake is too dry |
Oven temperature too low |
Set oven temperature higher. |
|
|
|
|
|
|
Baking time too long |
Set a shorter baking time |
|
|
|
|
|
Cake browns unevenly |
Oven temperature too high |
Set a lower oven tempera- |
|
|
and baking time too short |
ture and a longer baking |
|
|
|
time |
|
|
Mixture is unevenly distribut- |
Spread the mixture evenly |
|
|
ed |
on the baking tray |
|
|
Grease filter is inserted |
Take out the grease filter |
|
Cake does not cook in |
Temperature too low |
Use a slightly higher oven |
|
the baking time given |
|
setting |
|
|
Grease filter is inserted |
Take out the grease filter |
|
|
|
|
8
Table AL GUSTO HOT AIR
Type of baking |
|
|
Shelf position |
|
Temperature |
Time |
|||
|
|
|
°C |
|
Hr: Mins. |
||||
|
|
|
|
|
|
||||
Pizza (thin crust) |
|
|
1 |
|
180 - 2001) |
20 - 30 |
|||
Pizza (with a lot of topping) |
|
|
1 |
|
180 - 200 |
20 - 30 |
|||
|
|
|
|
|
|
|
|
||
Tarts |
|
|
1 |
180 - 200 |
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 |
|
|
1 |
150 - 170 |
50 - 70 |
||||
Vegetable pie |
|
|
1 |
|
160 - 180 |
50 - 60 |
|||
Unleavened bread |
|
|
1 |
|
250 - 2701) |
10 - 20 |
|||
Puff pastry flan |
|
|
1 |
|
160 - 1801) |
40 - 50 |
|||
Flammekuchen (Pizza-like dish |
|
1 |
250 - 2701) |
12 - 20 |
|||||
from Alsace) |
|
|
|
|
|
|
|
|
|
Piroggen (Russian version of |
|
|
1 |
180 - 2001) |
15 - 25 |
||||
calzone) |
|
|
|
|
|
|
|
|
|
1) Pre-heat the oven |
|
|
|
|
|
|
|
|
|
Table for Bakes and Gratins |
|
|
|
|
|
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Shelf |
Tempera- |
Time |
||
Dish |
Oven function |
|
ture |
Hours |
|||||
position |
|||||||||
|
|
|
|
°C |
mins. |
||||
|
|
|
|
|
|
|
|||
|
|
|
|
|
|
||||
Pasta bake |
CONVENTIONAL |
1 |
|
180-200 |
0:45-1:00 |
||||
Lasagne |
CONVENTIONAL |
1 |
|
180-200 |
0:25-0:40 |
||||
Vegetables au gratin1) |
|
ROTITHERM |
1 |
|
160-170 |
0:15-0:30 |
|||
Baguettes topped with |
|
ROTITHERM |
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 |
|
160-170 |
0:30-1:00 |
|||
1) Pre-heat the oven |
|
|
|
|
|
|
|
|
|
9
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.
3 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.
10
Roasting table
|
|
|
Shelf |
Temper- |
Time |
|
Type of meat |
Quantity |
Ovenfunction |
ature |
Hours |
||
position |
||||||
|
|
|
|
°C |
mins. |
|
Beef |
|
|
|
|
|
|
|
|
|
|
|
||
Pot roast |
1-1.5 kg |
CONVENTION- |
1 |
200-250 |
2:00-2:30 |
|
AL |
||||||
|
|
|
|
|
||
Roast beef or fillet |
|
|
|
|
per cm. of |
|
|
|
|
|
|||
|
|
|
|
thickness |
||
|
|
|
|
|
||
|
|
|
|
|
|
|
- rare |
per cm. |
ROTITHERM |
1 |
190- |
0:05-0:06 |
|
of thickness |
2001) |
|||||
- medium |
per cm. |
ROTITHERM |
1 |
180-190 |
0:06-0:08 |
|
of thickness |
||||||
|
|
|
|
|
||
- well done |
per cm. |
ROTITHERM |
1 |
170-180 |
0:08-0:10 |
|
of thickness |
||||||
|
|
|
|
|
||
Pork |
|
|
|
|
|
|
|
|
|
|
|
||
Shoulder, neck, ham |
1-1.5 kg |
ROTITHERM |
1 |
160-180 |
1:30-2:00 |
|
joint |
||||||
|
|
|
|
|
||
|
|
|
|
|
|
|
Chop, spare rib |
1-1.5 kg |
ROTITHERM |
1 |
170-180 |
1:00-1:30 |
|
Meat loaf |
750 g-1 kg |
ROTITHERM |
1 |
160-170 |
0:45-1:00 |
|
Porkknuckle (pre- |
750 g-1 kg |
ROTITHERM |
1 |
150-170 |
1:30-2:00 |
|
cooked) |
||||||
|
|
|
|
|
||
Veal |
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
Roast veal |
1 kg |
ROTITHERM |
1 |
160-180 |
1:30-2:00 |
|
Knuckle of veal |
1.5-2 kg |
ROTITHERM |
1 |
160-180 |
2:00-2:30 |
|
Lamb |
|
|
|
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
|
Leg of lamb, roast |
1-1.5 kg |
ROTITHERM |
1 |
150-170 |
1:15-2:00 |
|
lamb |
||||||
|
|
|
|
|
||
Saddle of lamb |
1-1.5 kg |
ROTITHERM |
1 |
160-180 |
1:00-1:30 |
|
Game |
|
|
|
|
|
|
|
|
|
|
|
||
Saddle of hare, leg |
up to 1 kg |
CONVENTION- |
3 |
220- |
0:25-0:40 |
|
of hare |
AL |
2501) |
||||
Saddle of venison |
1.5-2 kg |
CONVENTION- |
1 |
210-220 |
1:15-1:45 |
|
AL |
||||||
|
|
|
|
|
||
Haunch of venison |
1.5-2 kg |
CONVENTION- |
1 |
200-210 |
1:30-2:15 |
|
AL |
||||||
|
|
|
|
|
||
|
|
|
|
|
|
11
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