Flat 3 Cremer Street Home User Guide

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Tested for you in our cooking studio

Recommended setting values Here, you can find specifications for various dishes. The temperature and baking time are dependent on the quantity and composition of the dough. Different settings ranges are indicated for this reason. Try using the lower values at first. A lower temperature results in more even browning. If necessary, use a higher setting the next time.

Note: Baking times can not be reduced by using higher temperatures. Cakes or baked items would only be cooked on the outside, but would not be cooked completely in the middle. Types of heating used: ■ ‘ Hotair Eco ■ + Top/bottom heating Eco

Dish

Accessories/cookware

Shelf po sition

Type of heating

Tempera ture in °C

Cooking time in mins.

Baking Victoria Sponge Cake

2x Ø20 cm tins high Ø20 cm tin high Ø23 cm tin flat glass dish

2 2 2 3 2 3 2 3 2 3 3 2 2 3

170-180 25-35 150-170 70-90 140-160 120-180 160-180 40-70 160-170 25-40 180-190 15-25 170-190 60-75 190-210 35-45 190-200 40-50 190-210 15-20 180-200 20-30 160-170 40-50 190-200 40-55 150-170 60-90

‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘

Light Fruit Cake Rich Fruit Cake Fruit crumble

Sponge Cake (fatless), 3 eggs

springform cake tin Ø26 cm

Swiss Roll

swiss roll tin

Fruit Pie Quiche

plate Ø20 cm or pie tin quiche tin (dark coated)

(White) Bread

loaf tin (1x 900 g or 2x 450 g)

Scones

baking tray 12-cup-tin

Jam tarts

Soufflé

1,2L-soufflé dish rectangular pie tin

Meat Pie

Jacket Potatoes

baking tray

Meat Beef, slow roast joint

wire rack

2

140-150 35+40

‘

Casserole Diced meat (beef, pork, lamb), 500 g meat

cookware, covered cookware, covered

2 2

140 140

100-120

‘ ‘

Braising steak

65+60

Fish Fish, braised, whole 300 g, e. g. trout Fish, braised, whole 1,5kg, e. g. salmon

cookware, covered cookware, covered cookware, covered

2 2 2

190-210 25-35 190-210 45-55 190-210 15-25

+ + +

Fish fillet, plain, braised, 100 g

Acrylamide in foodstuffs Acrylamide is mainly produced in grain and potato products prepared at high temperatures, such as potato

crisps, chips, sliced bread, bread rolls, bread or fine baked goods (biscuits, gingerbread, spiced biscuit).

Tips for keeping acrylamide to a minimum General ■

Keep cooking times as short as possible. ■ Cook food until it is golden brown, but not too dark. ■ Large, thick pieces of food contain less acrylamide.

Baking

With top/bottom heating at max. 200 °C. With hot air at max. 180 °C.

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