30
Application
Baking
Boiling down
Roasting
For baking, the top and bottom or the hot air may be
used. If in the baking table no special pastries types are
speciied, select the information to a similar pastry or
cake.
Top and bottom heat
• Use a rack level.
• The top and bottom heat is particularly suitable for baking
dry cakes, bread and biscuit.
• Use dark baking tins. Light brown bakeware worse, be-
cause they relect the heat.
• Make bakeware on the rack.
Convection
• The hot air is particularly suitable for baking on several
levels, for moist cakes and fruit cakes.
• In moist cake (eg fruit cake) because of the formation of
steam max. Two plates slide.
• The baking time may vary for multiple sheets. May need to
be taken out a sheet sooner than the other.
• Biscuits as possible the same thickness and the same size
so that it browns evenly cook.
• If multiple cakes are baked at the same time, created in
oven more steam to the oven door can cause condensati-
on. This can not be avoided.
Use convection for boiling down.
• Prepare your glasses and food as usual. Only use conven-
tional preserving glasses with rubber rings and glass lids.
Jars with screw or bayonet closure and metal tins are not
suitable. The glasses should be illed the same size and
with the same content.
• Use only fresh foods.
• For the necessary moisture, pour about 1 liter of water in
the drip pan and put into the glasses so that they do not
touch.
• Insert the roasting pan with glass bottom and adjust 180
°C and hot air.
• Watch the food until the liquid starts to pearl in the glas-
ses. Then turn of the oven and leave the preserve still rest
for about 30 minutes.
For roasting the top and bottom heat or hot air can be
used.
•
Tableware made of enamel, ire resistant glass, clay (clay
pot) or cast iron use.
• Are unfavorable Brattöpfe stainless steel because they
relect the heat.
• In the open dish of roast browns faster. For very large fry-
ing the rust is in conjunction with the drip pan.
• A covered stays juicy roast and the oven does not pollute.
Notes
• Roasting times depend on the type, weight and quality of
the meat.
•
Always ensure suficient liquid in the frying vessel or the
roasting pan so that any escaping fat and meat juices do
not burn (odors).
•
Give irst roast with the sideboard page in the frypot and
turn half way through cooking time.
• When roasting larger pieces of meat reinforced produces
steam, which condenses on the oven door. The function
is not afected. Please wipe dry ater frying. Do not let the
roast cool in the closed oven.
Grilling and browning
For grilling and browning, use the full-width grill or Gril
-
ling/Frying system.
Caution:
Risk of burns when operating the grill. The
extreme heat of the parts are very hot. Therefore,
use kitchen gloves and tongs.
• Constantly observe the grilling process. Food can burn
very rapidly by the intense heat.
• Always keep children away.
Notes
• Food is grilled in the closed oven door. Shortly preheat the
grill element.
• Brush in the grill with oil, so the grilled food does not stick.
• Laying Flat grilling on the grill and insert the drip pan to
catch the meat juices.
• Plain washers only once, larger pieces several times con-
tact with barbecue tongs.
• Dark meat types tan better and faster than light meat from
pork or veal.
•
Ater grilling, clean the oven and the accessories, so that
the dirt doesn
’
t stick irmly.
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