AEG Electrolux B1100-5, User Manual

Page: 18 / 40

Uses, Tables and Tips 18
Tips on baking
Roasting
Oven function: Conventional
Ovenware for roasting
•
Any heat-resistant ovenware is suitable to use for roasting. (Please read the manufac-
turer's instructions.)
•
For all lean meats, we recommend
roasting these in a roasting tin or dish with a
lid.
The meat will be more succulent.
•
All types of meat, that can be browned or have crackling, can be roasted in a
roasting
tin or dish without a lid
.
3
Tips on using the Roasting Table
The information given in the following table is for guidance only.
•
We recommend cooking meat and fish
weighing 1kg or more
in the oven.
•
To prevent meat juices or fat from burning onto the ovenware, we recommend adding
some liquid.
•
If required, turn the roast (after 1/2 - 2/3 of the cooking time).
•
Baste large roasts and poultry with their juices several times during roasting. This will
give better roasting results.
•
You can switch the oven off about 10 minutes before the end of the roasting time, in
order to utilise the residual heat.
Baking results Possible cause Remedy
The cake is not browned
enough at the bottom
Wrong oven level Place cake lower in the oven
The cake sinks (becomes
soggy, lumpy, streaky)
Oven temperature too high Use a slightly lower setting
Baking time too short Set a longer baking time
Baking times cannot be re-
duced by setting higher tem-
peratures
Too much liquid in the mixture Use less liquid
Pay attention to mixing times,
especially if using mixing ma-
chines
Cake is too dry Oven temperature too low Set oven temperature higher
Baking time too long Set a shorter baking time
Cake browns unevenly Oven temperature too high and
baking time too short
Set a lower oven temperature
and a longer baking time
Mixture is unevenly distributed Spread the mixture evenly on
the baking tray
Cake is not done within
the baking time given
Temperature too low Use a slightly higher oven set-
ting