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Baking trays that are placed in the oven at the same time will not necessarily be ready at
the same time.
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Condensation forms when you bake moist cakes. Baking may result in the formation of
water vapour, which escapes above the door. The steam may settle and form water droplets
on the control panel or on the fronts of adjacent units. This is natural process.
Grilling tips
When grilling, preheat the oven for approx. 4 minutes, before placing the food into the
cooking compartment. Always grill with the oven door closed.
As far as possible, the pieces of food you are grilling should be of equal thickness. This
will allow them to brown evenly and remain succulent and juicy.
Turn the food you are grilling after 2/3 of the time.
Do not add salt to steaks until they have been grilled.
Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx.1/2
cm of liquid.
Add liquid generously for pot roasts. Cover the base of the ovenware with approx.1-2
cm of liquid.
Place the food to be grilled directly on the wire rack. If you are grilling a single piece, the
best results are achieved by placing it in the centre of the wire rack. The universal pan
should also be inserted at level 1.The meat juices are collected in the pan and the oven
is kept cleaner.
When grilling, do not insert the baking tray or universal pan at level 4 or 5.The high heat
distorts it and the cooking compartment can be damaged when removing it.
The grill element switches on and off continually. This is normal. The grill setting
determines how frequently this will happen.
When the roast is ready, turn off the oven and allow it to rest for an additional 10
minutes. This allows better distribution of the meat juices.
For roast pork with a rind, score the rind in a crossways pattern, then lay the roast in the
dish with the rind at the bottom.
Place whole poultry on the lower wire rack breast-side down. Turn after 2/3 of the
specified time.
For duck or goose, pierce the skin on the underside of the wings. This allows the fat to
run out.
Turn the pieces of fish after 2/3of the time, whole fish does not have to be turned. Place
the whole fish in the oven in its swimming position with its dorsal fin facing upwards.
Placing half a potato or a small ovenproof container in the stomach cavity of the fish will
make it more stable.
How to tell when the roast is ready. Use a meat thermometer (available from specialist
shops) or carry out a
“spoon test”. Press down on the roast with a spoon. If it feels firm,
it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling is partly burnt. Check the shelf height and
temperature.
The roast looks good but the juices are burnt. Next time, use a smaller roasting dish or
add more liquid.
The roast looks good but the juices are too clear and watery. Next time, use a larger
roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics.
The majority of the steam escapes through the steam outlet. It may settle and form
condensation on the cooler switch panel or on the fronts of adjacent units.