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ENERGY SAVING TIPS
• Remove all accessories that are not required during the cooking and baking
process.
• If possible, do not open the oven door during cooking and baking.
• If you open the oven door during cooking and baking, switch the mode to „Lamp"
(without changing the temperature setting).
• Reduce the temperature setting in the non-ventilated modes to 50 °C 5 to 10
minutes before the end of the cooking and baking time. This allows you to use the
residual heat remaining in the oven to complete the preparation.
• Use „hot air" whenever possible. You can reduce the temperature by 20°C to
30°C.
• You can use „hot air" to cook and bake on more than one level simultaneously.
• If it is not possible to cook and bake different dishes at the same time, you can
reheat them one after the other and use the preheating function of the oven.
• Do not preheat the empty oven if this is not necessary. If possible, place the food in
the oven immediately after it has reached the temperature that is displayed when
the control lamp is first switched on.
• Do not use reflective foil such as aluminum foil to cover the bottom of the oven.
• Use the timer and/or a temperature sensor whenever possible.
• Use dark matt and light baking tins and containers. Try not to use heavy accessories
with shiny surfaces, such as stainless steel or aluminium.
• Only use the microwave function when there is food inside the appliance.
HEALTH ADVICE
When heating starchy foods (e.g. potatoes, French fries, bread) from very hot
temperatures, acrylamide can be formed.
• Use short preparation times.
• Take the food out of the oven as soon as it is golden brown and do not let it become
dark brown or burn.
• Larger portions contain less acrylamide.
• If possible, use the „circulating air" heating mode.
• Pommer: Use more than 450 g per tray. Spread the chips evenly on the baking tray
and turn them over from time to time. If available, follow the preparation instructions
on the packaging to obtain the best possible result.
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