For best results place the grid
on the lower racks
(See “Practical Cooking Advice Table” on
Page 21),
then, to prevent fat and grease from dripping onto the bottom of the oven and
smoke from forming, place a dripping-pan on the 1st oven rack from the bottom.
Baking cakes
When baking cakes, always place them in a preheated oven.
Make sure you wait until the oven has been preheated thoroughly. The oven indicator light
will turn off. (See Figure 6)
Do not open the oven door during baking to prevent the cake from dropping.
In general if:
Pastry is too dry
Increase the temperature by 50°F and reduce the cooking time.
Pastry dropped
Use less liquid or lower the temperature by 50°F.
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and increase the cooking time.
Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of flour or use greaseproof paper.
I used more than one level (in the function “ventilated oven”) and they are not all at the same
cooking point
Use a lower temperature setting. It is not necessary to remove the food from all the racks at the
same time.
Cooking fish and meat
When cooking white meat, fowl and fish, use temperature setting from 350°F to 400°F.
For red meat that should be well done on the outside while tender and juicy in the inside, it is a
good idea to start with a high temperature setting (400°F to 425°F) for a short time, then turn the
oven down afterwards.
In general, the larger the roast, the lower the temperature setting. Place the meat on the center of
the grid and place the dripping pan beneath it to catch the fat. Make sure that the grid is inserted
so that it is in the center of the oven.
If you would like to increase the amount of heat from below, use the low rack heights. For savory
roasts (especially duck and wild game), dress the meat with lard or bacon on the top.
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