Operation Manual

Contents
5
Popcorn ..........................................................................................................
87
Baking ...................................................................................................................
88
Baking charts......................................................................................................... 89
Creamed mixture .............................................................................................. 90
Rubbed in mixture ............................................................................................ 90
Sponge mix....................................................................................................... 91
Yeast mixtures and quark dough ...................................................................... 91
Choux pastry, puff pastry, meringues and frozen goods ................................. 91
Roasting................................................................................................................
92
Roasting charts...................................................................................................... 94
Beef, game and poultry .................................................................................... 95
Pork, veal, lamb and fish................................................................................... 96
Grilling...................................................................................................................
97
Grilling chart........................................................................................................... 98
Microwave defrosting, reheating and cooking ...............................................
101
Tables for defrosting, reheating and cooking food using Microwave solo ....
105
Chart for defrosting food ................................................................................ 106
Chart for reheating food.................................................................................. 107
Chart for cooking food.................................................................................... 108
Further applications...........................................................................................
109
Further programmes ...................................................................................... 110
Defrost ............................................................................................................ 110
Gentle bake..................................................................................................... 111
Drying food ..................................................................................................... 112
Reheat............................................................................................................. 113
Proving dough................................................................................................. 113
Pizza................................................................................................................ 114
Heat crockery.................................................................................................. 114
Frozen food/Ready meals .................................................................................... 115
Note for test institutes.......................................................................................
116
Test food acc. to EN 60350 (Function: Microwave solo )
............................... 116
Test food acc. to EN 60350 (functions without microwave power) ..................... 117
Cleaning and care..............................................................................................
118
Unsuitable cleaning agents.................................................................................. 118
Tips ...................................................................................................................... 119
Normal soiling ...................................................................................................... 119
Stubborn soiling................................................................................................... 120
Lowering the top heat/grill element ..................................................................... 121