Flat 3 Cremer Street Home User Guide

en Tested for you in our cooking studio

Dish

Accessories/cookware

Shelf posi tion

Type of heating

Step

Tempera ture in °C

Cooking time in mins.

Yeast dough, heavy and rich

Bowl

2

Dough fer mentation

35-40

20-40

%

Baking tray

2

Final fermen tation

35-40

15-25

%

Defrosting Use heating type 4D hot air to defrost fruit, vegetables and baked items. Poultry, meat and fish should ideally be defrosted in the refrigerator. Use the following shelf positions when defrosting: ■ 1 wire rack: Level 2 ■ 2 wire racks: Level 3+1 Recommended setting values The times in the table are average values. They are dependent on the quality, freezing temperature (-18 °C) and composition of the food. Time ranges are indicated. Set the shortest time first and then extend the time if necessary.

Tip: Items which were frozen flat or portioned defrost faster than those frozen in a block. Remove frozen food from the packaging and place it in suitable cookware onto the wire rack. Stir the food or turn it once or twice in between. Large pieces of food should be turned several times. Occasionally split the food or remove items which have already defrosted from the cooking compartment. Leave the defrosted food to rest for another 10 to 30 minutes in the appliance whilst it is switched off, so that the temperature balances out. Type of heating used: ■ : 4D hot air

Dish

Accessories

Shelf posi tion

Type of heating

Tempera ture in °C

Cooking time in mins.

Bread, bread rolls Bread & bread rolls general

Baking tray

2

50

40-70

:

Cake Cake, moist

Baking tray Baking tray

2 2

50 60

70-90 60-75

: :

Cake, dry

Keeping warm You can keep cooked dishes warm using the top/ bottom heating type at 70 °C. This will avoid condensation developing, and means you will not have to wipe out the cooking compartment. Do not keep cooked dishes warm for longer than two hours. Be aware that some dishes may continue cooking whilst being kept warm. Cover the dishes if necessary. Test dishes These tables have been produced for test institutes to facilitate appliance testing. As per EN 60350-1. Baking Baked items that are placed into the oven on trays or in baking tins/dishes at the same time will not necessarily be ready at the same time. Shelf positions for baking on two levels: ■ Universal pan: Level 3 Baking tray: Level 1

■ Baking tins/dishes on the wire rack First wire rack: Level 3 Second wire rack: Level 1 Shelf positions for baking on three levels: ■ Baking tray: Level 5 ■ Universal pan: Level 3 ■ Baking tray: Level 1 Apple pie Apple pie on one level: place dark-coloured springform cake tins diagonally next to each other. Apple pie on two levels: position dark-coloured springform cake tins above each other so that they are offset. Cakes in tinplate springform cake tins: bake on one level with top/bottom heating. Place the springform cake tin onto the universal pan instead of onto the wire rack. Fatless sponge cake Fatless sponge cake on two levels: vertically stack springform cake tins in an offset manner on the wire racks.

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