Use & Care Manual

Table Of Contents
61
Tables and tips en-us
Desserts
Oven-cooked desserts are very easy to prepare – you
just have to put it in the oven. This preparation method
is well-suited for larger quantities, for example if you
have guests.
Oven-cooked desserts are generally eaten warm, and
are particularly enjoyable during the cooler months.
Dish Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Apple Crumble Ovenproof
dish
2 (3) 390 (200) H 35 - 40 Apple casserole with streusel, also
tastes very good when made with ber-
ries or mirabelles.
2 (3) 390 (200) O 25 - 30 For soft types of apples.
2 (3) 390 (200) M 25 - 30 For firm types of apples.
Baked apples Ovenproof
dish
2 (3) 375 - 390
(190 - 200)
H 20 - 30 Recommendation: use cooking apples,
e.g. Boskop. These are especially well-
suited for cooking and baking.
Summer variant: fill with ricotta, lemon,
honey, cardamom, vanilla, and pine
nuts.
Compote Glass /
grill tray
2 (3) 320 - 355
(160 - 180)
H 30 - 40 e.g. apricots or assorted berries
Do not add any liquid, stir several
times. Season with honey, fresh vanilla
or cinnamon.
2 (3) 390 (200) N 30 - 40
Clafouti Ovenproof
dish
2 (3) 375 (190) H 30 - 35 French dessert: classic with cherries,
also tastes very good when made with
berries or mirabelles.
2 (3) 390 (200) I 55 No need to preheat; do not open appli-
ance door.
Sweet bake Ovenproof
dish
2 (3) 320 - 355
(160 - 180)
H 30 - 40 e.g. semolina, quark or rice pudding
Bread pudding,
cherry cake
Ovenproof
dish
2 (3) 300 (150) H 50 - 55 e.g. with cherries or apricots
Crepes with
quark filling
Ovenproof
dish
2 (3) 355 - 375
(180 - 190)
H 8 - 10 Austrian specialty: pancakes, filled
with quark and raisins, topped with
cream and baked.
Meringue Baking tray
+ grease-
proof paper
2 (3) 210 (100) H 150 Spread out as flat as possible so that
the mass dries all the way through.