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Baking tips
Roasting and grilling
Tables
: The times given apply to food placed in a cold
oven.
The temperature and roasting time depend on the type
and amount of food being cooked. This is why
temperature ranges are given in the tables. Begin with
the lowest temperature and, if necessary, use a higher
setting the next time.
For more information, see the section entitled “
Tips for
grilling and roasting
” which follows the tables.
Ovenware
: You may use any heat
resistant ovenware
which is suitable for use in a microwave. Metal
roasting dishes are only suitable for roasting without
the microwave function.
The ovenware can become very hot. Use oven gloves
to take the ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after
removal from the oven. The glass could crack if placed
on a cold or wet surface.
Tips for roasting
: Use a deep roasting dish for
roasting meat and poultry.
Check that your ovenware fits in the cooking
compartment. It should not be too big.
Meat: Cover the base of the ovenware with a little
liquid. Add slightly more liquid for pot roasts. Turn
pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it
to rest in the oven for an additional 10 minutes. This
allows better distribution of the meat juices.
Tips for grilling
: Always keep the oven door closed
when grilling and do not preheat.
As far as possible, the pieces of food you are grilling
should be of equal thickness. Steaks should be at
least 2 to 3 cm thick. This will allow them to brown
evenly and remain succulent and juicy. Do not add salt
to steaks until they have been grilled.
Use grill tongs to turn the pieces of food you are
grilling. If you pierce the meat with a fork, the juices
will run out and the meat will become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
coloured meat such as veal or pork. When grilling
light-coloured meat or fish, these often only brown
slightly on the surface, although they are cooked and
juicy on the inside.
You want to bake according to your own recipe.
Use similar items in the baking tables as a guide.
How to establish whether sponge cake is baked
through.
Approximately 10 minutes before the end of the baking time speci-
fied in the recipe, pierce the cake with a cocktail stick at its highest
point. If the cocktail stick comes out clean, the cake is ready.
The cake collapses.
Use less fluid next time or set the oven temperature 10 degrees
lower. Observe the specified mixing times in the recipe.
The cake has risen in the middle but is lower around
the edge.
Only grease the base of the springform cake tin. After baking, loosen
the cake carefully with a knife.
The cake is too dark.
Select a lower temperature and bake the cake for a little longer.
The cake is too dry.
When it is done, make small holes in the cake using a toothpick.
Then drizzle fruit juice or an alcoholic beverage over it. Next time, set
the temperature 10 degrees higher and reduce the baking time.
The bread or cake (e.g. cheesecake) looks good, but
is soggy on the inside (sticky, streaked with water).
Use slightly less fluid next time and bake for slightly longer at a lower
temperature. When baking cakes with a moist topping, bake the
base first, cover with almonds or bread crumbs and then add the top-
ping. Please follow the recipe and follow the baking times.
The cake cannot be turned out of the dish when it is
turned upside down.
After baking, allow the cake to cool for a further 5 to 10 minutes, then
it will be easier to turn out of the tin. If it still sticks, carefully ease it
away from the edge of the cake tin using a knife. Turn the cake tin
upside down again and cover it several times with a cold, wet cloth.
Next time, grease the tin well and sprinkle some bread crumbs into it.
You have measured the temperature of the oven
using your own meat thermometer and found there is
a discrepancy.
The oven temperature is measured by the manufacturer after a speci-
fied period of time using a test rack in the centre of the oven. Oven-
ware and accessories affect the temperature measurement, so there
will always be some discrepancy when you measure the temperature
yourself.
Sparks are generated between the tin and the wire
rack.
Check that the tin is clean on the outside. Move the tin to a different
position in the oven. If this does not help, continue baking without
the microwave function or use the glass tray as a surface to place
items on. The baking time will then be longer.
