en
Tested for you in our cooking studio
34
Bakes and gratins
Your appliance offers a range of heating functions for
cooking bakes. The settings tables list the optimal
settings for a wide range of dishes.
How well cooked a bake is will depend on the size of
the cookware and the shelf position of the bake.
Use wide, shallow cookware for bakes and gratins.
Food takes longer to cook in deep, narrow cookware
and it browns more on top.
Always use the shelf positions indicated.
You can cook food on one level in baking tins/dishes or
in the universal pan.
■
Baking tins/dishes on the wire rack: Position 2
■
Universal pan, position 3
You can cut energy use by cooking different items at
the same time. Position baking tins/dishes next to one
another in the cooking compartment.
Poultry, meat and fish
Your appliance offers you a range of heating types for
preparing poultry, meat and fish. You can find the ideal
settings for certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack works particularly well for
large poultry or for multiple pieces at the same time.
Place the food to be grilled directly onto the wire rack. If
you are grilling a single piece, place it in the centre of
the wire rack for best results.
The universal pan should also be inserted at position 1.
This will catch the meat juices that drip down and keeps
the cooking compartment clean.
Add up to
^
litre of water to the universal pan,
depending on the size and type of joint. This will catch
the liquid that drips down. You can make a sauce from
these juices. This will also result in less smoke being
produced and keep the cooking compartment clean.
Roasting in cookware
:
Warning – Risk of injury caused by shattering
glass!
Place hot glass cookware on a dry mat after cooking. If
the surface is damp or cold, the glass may crack.
:
Warning – Risk of scalding!
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
Only use cookware which is suitable for use in an oven.
Glass cookware is best. Check whether the cookware
fits in the cooking compartment.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The poultry, meat and fish
cooks slower and does not brown so well. Use a higher
temperature and/or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
The baked item is too dark in a tin or
loaf tin.
Place the baking tray in the middle of the accessory, not directly against the back wall.
The baked item is too dark in colour
overall.
Select a lower temperature next time and extend the baking time if necessary.
The baked item is unevenly browned. Select a slightly lower temperature.
Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.
Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back
wall.
When baking small items, you should use similar sizes and thicknesses wherever possible.
You were baking on several levels.
The items on the top baking tray are
darker than those on the lower baking
tray.
Always select hot air when baking on several levels. Baked items that are placed into the oven on trays or in
baking tins at the same time will not necessarily be ready at the same time.
The baked item looks good, but is not
cooked properly in the middle.
Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For baked items with a
moist topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.
The baked item cannot be turned out
of the dish when it is turned upside
down.
Allow the baked item to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen it around
the edges again using a knife. Turn the baked item upside down again and cover it several times with a cold,
wet cloth. Next time, grease the baking tin and sprinkle with breadcrumbs.
Dish
Accessories/cookware Shelf posi-
tion
Heating
function
Temperature in
°C
Cooking time
in mins
Bake, savoury, cooked ingredients
Ovenproof dish
2
%
200-220
30-60
Bake, sweet
Ovenproof dish
2
%
180-200
50-60
Potato gratin, raw ingredients, 4 cm deep
Ovenproof dish
2
<
150-170
60-80
Potato gratin, raw ingredients, 4 cm deep, 2 levels
Ovenproof dish
3+1
<
150-160
70-80
