Operation Manual

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2. Select the function defrosting; to do this,
press the oven functions button , until
the symbol appears in the display.
3. The display will show the indication “def”.
Hints and tips
On baking:
Cakes and pastries usually require a me-
dium temperature (150°C-200°C). Therefore,
it is necessary to pre-heat the oven for
approx. 10 minutes.
Do not open the oven door before 3/4 of
the baking time has elapsed.
Shortcrust pastry is baked in a springform
tin or on a tray for up to 2/3 of the baking time
and then garnished before being fully baked.
This further baking time depends on the type
and amount of topping or filling. Sponge mix-
tures must separate with difficulty from the
spoon. The baking time would be unneces-
sarily extended by too much liquid.
If two baking trays with pastries or bis-
cuits are inserted into the oven at the same
time, a shelf level must be left free between
the trays.
If two baking trays with pastries or bis-
cuits are inserted into the oven at the same
time, the trays must be swapped and turned
around after about 2/3 of the baking time.
When roasting:
Do not roast joints smaller than 1 kg.
Smaller pieces could dry out when roasting.
Dark meat, which is to be well done on the
outside but remain medium or rare inside,
must be roasted at a higher temperature
(200°C-250°C).
White meat, poultry and fish, on the other
hand, require a lower temperature (150°C-
175°C). The ingredients for a sauce or gravy
should only be added to the roasting pan
right at the beginning if the cooking time is
short. Otherwise add them in the last half
hour.
You can use a spoon to test whether the
meat is cooked: if it cannot be depressed, it
is cooked through. Roast beef and fillet,
which is to remain pink inside, must be