Bedienungsanleitung Siemens HN678G4W1 (Seite 67 von 72) (Englisch)

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Tested for you in our cooking studio en

Keeping warm

You can keep cooked dishes warm using the "Keeping

warm" heating type. You can use the various moisture

levels to prevent the cooked dishes from drying out.

Do not cover the food.

Do not keep cooked dishes warm for longer than two

hours. Be aware that some dishes may continue

cooking whilst being kept warm. Do not cover the food.

The various steam levels are suitable for keeping the

following foods warm:

■ Level 1: Roasted joints and pan-fried foods

■ Level 2: Bakes and side dishes

■ Level 3: Stews and soups

Test dishes

These tables have been produced for test institutes to

facilitate the inspection of the appliance.

As per EN 60350-1:2013 and IEC 60350-1:2011 and

as per standard EN 60705:2012, IEC 60705:2010.

Baking

Baked items that are placed into the oven on trays or in

baking tins/dishes at the same time will not necessarily

be ready at the same time.

Shelf positions for baking on two levels:

■ Universal pan: Level 3

Baking tray: Level 1

■ Baking tins/dishes on the wire rack

First wire rack: Level 3

Second wire rack: Level 1

Shelf positions for baking on three levels:

■ Baking tray: Level 5

■ Universal pan: Level 3

■ Baking tray: Level 1

Apple pie

Apple pie on one level: place dark-coloured springform

cake tins diagonally next to each other.

Apple pie on two levels: position dark-coloured

springform cake tins above each other so that they are

offset.

Cakes in tinplate springform cake tins: bake on one

level with top/bottom heating. Place the springform

cake tin onto the universal pan instead of onto the wire

rack.

Fatless sponge cake

Fatless sponge cake on two levels: vertically stack

springform cake tins in an offset manner on the wire

racks.

Notes

■ The setting values apply to dishes placed into a cold

cooking compartment.

■ Please note the information in the tables about

preheating. The setting values are valid without rapid

heating-up.

■ For baking, use the lower of the indicated

temperatures first.

Types of heating used:

■ : 4D hot air

■ % Top/bottom heating

■ ; Pizza setting

■ & Intensive heat

The levels of steam intensity are indicated as numbers

in the table:

■ 1 = Low

■ 2 = Medium

■ 3 = High

Dish Accessories/cookware Shelf posi-

tion

Type of

heating

Tempera-

ture in °C

Steam in-

tensity

Cooking

time in

mins.

Baking

Shortbread Baking tray 3

140-150* - 25-40

Shortbread Baking tray 3

140-150* - 25-40

Shortbread, 2 levels Universal pan + baking tray 3+1

140-150* - 30-40

Shortbread, 3 levels Baking trays + universal pan 5+3+1

130-140* - 35-55

Small cakes Baking tray 3

160* - 20-30

Small cakes Baking tray 3

150* - 25-35

Small cakes, 2 levels Universal pan + baking tray 3+1

150* - 25-35

Small cakes, 3 levels Baking trays + universal pan 5+3+1

140* - 35-45

Fatless sponge cake Springform cake tin, diameter 26 cm 2

160-170** - 25-35

Fatless sponge cake Springform cake tin, diameter 26 cm 2

160-170** - 25-35

Fatless sponge cake Springform cake tin, diameter 26 cm 2

150-160 1 10

- 20-25

Fatless sponge cake, 2 levels Springform cake tin, diameter 26 cm 3+1

150-170** - 30-50

* Preheat for 5 mins, do not use quick heat function

** Preheat, do not use quick heat function

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