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Eco heating methods
Casserole or roasting pan
Carefully insert the universal pan or baking tray as far
as it will go, with the chamfered side facing the
appliance door.
Hot air Eco and top and bottom heat Eco are intelligent
heating methods for healthy cooking of meat, fish and
pastries. The device optimally regulates the energy
supply in the interior. The product is prepared in stages
using residual heat. This way it stays juicier and it
browns less. Depending on the preparation and the
product, energy can be saved. If you open the oven
door early during cooking or if you
preheating, this effect disappears.
Baking tins and moulds
The most suitable are dark metal baking tins. This
allows you to save up to 35 percent energy.
Shapes made of stainless steel or aluminum reflect the
heat like a mirror. Non-reflective forms of enamel, heat-
resistant glass or coated, die-cast aluminum are better
suited.
Only use the original accessories that come with your
device. These are optimally matched to the interior and
the functions. Remove unused accessories from the
interior.
Light tins, ceramic tins or glass tins will prolong the
baking time and the cake will not brown evenly.
baking paper
Place the dishes in the unheated, empty interior. Select
a temperature for hot air Eco between 125-275 °C and
for top/bottom heating Eco between 150-250 °C. Keep
the appliance door closed during cooking. Use only
one level.
Only use baking paper that is suitable for the selected
temperature. Always cut the baking paper so that it fits
well.
Recommended setting values
Here you will find data for different dishes. Temperature
and duration depend on the amount and quality of the
dough. That is why setting ranges are specified. Try it
with the lower values first. At a low temperature, the
food browns more evenly. If necessary, set the oven
higher next time.
The heating method is used to determine the energy
consumption in the recirculated air mode and the
energy efficiency class. The
top/bottom heating method Eco is used to determine
the energy consumption in conventional mode.
The Hot Air Eco heating method is used to determine
the energy efficiency class.
Note: Baking times cannot be shortened by higher
temperatures. Pastry or small pastries would then
only be cooked on the outside, but not on the inside
To belong
are well cooked.
Make sure that you always use suitable accessories and that
you slide them in properly.
Heating methods used:
. Hot air Eco
# Top and bottom heat Eco
Schedule
■
■
Push in the grille with the open side towards the
cooking compartment door and with the curvature
downwards. Always place the molds on the grid.
Dish Accessories/shapes slide-in
height
confuse
ming culture in °C
method
Tempera- Duration in
min.
Pastry in molds
Cake in the form
Sponge cake base
Biscuit base, 2 eggs
Biscuit cake, 3 eggs
Biscuit cake, 6 eggs
Yeast dough turban
Wreath/rectangular shape
Cake base mould
pie crust
Springform pan Ø 26 cm
Springform pan Ø 28 cm
Turban pan
1
1
1
1
1
1
.
.
.
.
.
#
140-160
140-160
150-170
160-170
150-160
150-160
60-80
20-40
20-30
25-35
50-60
65-75
Pastry on the plate
Dry topping cake Shortbread pastry with
dry topping Bread braid, yeast dough
wreath
Yeast dough pastry with dry topping
Baking tray
Baking tray
Baking tray
Baking tray
1
1
1
1
.
.
#
#
160-180
170-180
150-160
150-170
20-40
25-35
35-45
20-35
small pastries
muffins
small cakes
muffin tray
Baking tray
2
1
.
.
160-180
150-160
15-30
25-35
43
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