Table des Matières
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Tested for you in our cooking studio
en
JTested for you in our
cooking studio
H ere, you can find a selection of dishes and the ideal
T e s t e d f o r y o u i n o u r c o o k i n g s t u d i o
settings for them. We will show you which type of
heating and temperature are best suited to your dish.
You will get information on suitable cooking
accessories and the height at which they should be
placed in the oven. You will also get tips about
cookware and preparation methods.
Table of dishes
Dish
Lasagne
Lasagne
Pasta bake
Joint of veal
Pork loin
Pork loin
Sausages
Roast beef
Roast rabbit
Turkey breast
Pork neck joint
Roast chicken
Pork chops
Spare ribs
Bacon
Fillet of pork
Fillet of beef
Large rainbow trout
Monkfish
Turbot
Pizza
Bread
Focaccia
Bundt cake
Fruit flan
Cheesecake
Short-crust pastry
* Preheat
20
Weight (in kg)
Shelf position
3-4
1
3
2
3-4
1
2
2
1.5-2
2
2
2
1.5
3
1
2
1.5
2
2
2
2-3
2
1.2
2
1.5
3
1.5
3
0.7
4
1.5
3
1
4
0.7-1.2
2
0.7-1.5
2
1.5
2
1-1.5
2
1
2
1
2
1
2
1
2
1
2
1
2
A lot of steam can build up in the cooking
Note:
compartment when cooking food.
Your appliance is very energy-efficient and radiates very
little heat to its surroundings during operation. Due to
the high difference in temperature between the
appliance interior and the external parts of the
appliance, condensation may build up on the door,
control panel or adjacent kitchen cabinet panels. This is
a normal physical phenomenon. Condensation can be
reduced by preheating the oven or opening the door
carefully.
Heating function
Temperature in °C Cooking time in
220-230*
%
220*
8
220-230*
%
180-190*
<
190-200*
<
200*
8
220*
7
200*
<
180-190*
N
180-190*
<
180-190*
<
190-200*
<
220*
7
220*
7
250*
(
220*
7
250*
(
160-170*
<
160*
<
160*
<
250*
N
180-190*
N
180-190*
N
160*
N
160*
N
160-170*
N
160-170*
N
minutes
45-50
45
45-50
90-100
90-100
120
First side: 10
Second side: 7
45-55
70-80
110-120
170-180
65-70
First side: 15
Second side: 5
First side: 15
Second side: 10
First side: 10
Second side: 8
First side: 12
Second side: 5
First side: 7
Second side: 4
35-40
60-65
45-50
10-12
25-30
20-25
55-60
35-40
45-55
35-40
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