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times. You can see which accessories and shelf positions are
suitable.
The temperature and cooking time depend on the amount,
composition and quality of the food. This is why temperature
ranges are given in the table. You should try the lower
temperature first, since a lower temperature results in more
even browning. You can increase the temperature next time if
necessary.
Place the baking tins and cookware in the centre of the wire
rack. If you are grilling food directly on the wire rack, the
universal pan should also be inserted at level 1. Fat and juices
are caught in the universal pan, which keeps the oven cleaner.
Saving energy
■ Only preheat the oven if this is specified in the recipe or in
the operating instruction tables.
■ Use dark, black lacquered or enamelled baking tins. They
absorb the heat particularly well.
■ Open the oven door as infrequently as possible while you are
cooking, baking or roasting.
■ It is best to bake several cakes one after the other. The oven
is still warm. This reduces the baking time for the second
cake. You can also place two loaf tins next to each other.
■ For longer cooking times, you can switch the oven off
10 minutes before the end of the cooking time and use the
residual heat to finish cooking.
Dishes using Hot air eco
‘/’
Accessories Level Temperature
in °C
Cooking time
in minutes
Cakes and pastries
Victoria sandwich Wire rack + 2 x Ø 20 cm tins 3 160-180 25-35
Light fruit cake Wire rack + high Ø 20 cm tin 2 150-160 90-100
Rich fruit cake Wire rack + Ø 23 cm high round tin or
20 cm square tin
2 130-140 180-190
Fruit crumble Wire rack + flat glass dish 3 160-170 30-45
Sponge cake (fatless) Wire rack + baking tin (dark coated) 2 160-180 30-40
Swiss roll Wire rack + swiss roll tin 3 180-190 10-15
Apple tart Wire rack + Ø 20 cm plate or pie tin 3 190-200 55-65
Quiche Wire rack + quiche tin (dark coated) 3 180-190 40-50
(White) Bread Wire rack + loaf tin (1 x 900 g or 2 x 450 g) 3 200-210 30-35
Scones Universal pan 3 180-190 20-30
Biscuits Universal pan 3 160-170 15-20
Jam tarts Wire rack + 12-cup tin 2 180-190 20-25
Soufflé Wire rack + 1,2 l soufflé dish 2 160-170 40-50
Pie Wire rack + pie dish 3 180-190 50-60
Jacket potatoes Universal pan 3 160-170 70-80
Frozen products
Pizza with a thin base Universal pan 3 190-210 15-25
Pizza with a thick base Universal pan 2 180-200 20-30
Chips Universal pan 3 200-220 20-30
Fish fingers Universal pan 3 220-240 10-20
Rolls Universal pan 3 180-200 10-15
Fish
Sea bream, x 2, 750 g each Universal pan 2 170-190 50-60
Sea bream with salted, crisped skin,
900 g
Universal pan 2 170-190 60-70
Pike, 1000 g Universal pan 2 170-190 60-70
Trout, x2, 500 g each Universal pan 2 170-190 45-55
Fish fillets, 100 g each Wire rack + glass roasting dish with lid 2 190-210 30-40
Casserole
Diced meat (beef, pork, lamb) Wire rack + glass roasting dish with lid 2 140 120-150
Braising steaks Wire rack + glass roasting dish with lid 2 140 120-150
Meat
Time, min. per
500 g + add. time
Beef, slow roast joint Universal pan with insert grid 1 130-140 40+40
Beef, roast joint Universal pan with insert grid 1 180-190 35+35
Beef, loin joint Universal pan with insert grid 1 170-180 30+30
Lamb, leg Universal pan with insert grid 1 160-170 30+25