44
Using the appliance
Baking
For baking, the top and bottom heat or the hot air may be
used. If there are no special types of baked goods spe-
cified in the baking table, select information on a similar
type of goods.
Top and bottom heat
•
Use one rack level.
•
The top and bottom heat is particularly suitable for
baking dry cakes, bread and biscuit.
•
Use dark baking tins. Light baking pans brown worse
as they reflect the heat.
• Put baking pans on the grate.
Hot air
•
The hot air is particularly suitable for baking on several
levels, for moist cakes and fruit cakes.
•
For moist sheet cakes (e.g. fruit cakes), insert a maxi
-
mum of 2 trays due to the formation of steam.
•
The baking time can be different for several trays. It may
be necessary to remove one sheet earlier than the other.
•
Prepare small pastries of the same thickness and size
so that they tan evenly.
•
If several cakes are baked at the same time, more
steam is produced in the oven, which can lead to con
-
densation at the oven door. This cannot be avoided.
Boiling down
Use convection for boiling down.
• Prepare the food to be cooked and the glasses as
usual. Use only commercially available preserving jars
with rubber rings and glass lids. Glasses with screw
or bayonet locks as well as metal cans are unsuitable.
The glasses should be the same size and filled with the
same contents.
• Use only fresh foods.
•
For sufficient moisture pour about 1 liter of water in the
drip pan and and put in the glasses so that they do not
touch each other.
•
Insert the drip pan with the glasses at the bottom and
set 180°C and hot air.
•
Watch the food until the liquid starts to pearl in the
glasses. Then switch off the oven and allow the food to
rest for approx. 30 minutes.
Defrost
Use the defrost function. By air circulation at room tem-
perature, thawing of food gets accelerated.
•
Cream and butter cream cakes, cakes and pastries, bread
and rolls, deep-frozen fruit are suitable for defrosting.
•
For a uniform thawing, rotate or stir in between.
Application guide
Roasting
For roasting the top and bottom heat or hot air can be
used.
•
Use tableware made of enamel, fire resistant glass, clay
(clay pot) or cast iron.
•
Stainless steel frying pots are unfavourable because
they reflect the heat.
•
In open dishes the roast tans faster. For very large
roasts, the grate in combination with the fat pan is
suitable.
•
A covered roast remains juicy and the oven does not
get dirty.
Notes
•
Roasting times depend on the type, weight and quality
of the meat.
•
Always ensure that there is sufficient liquid in the frying
vessel or the fat pan so that escaping fat and meat
juice do not burn (smoke / odors).
•
First place the roast in the pan with the sideboard side
and turn after half the cooking time.
•
When roasting larger pieces of meat, more steam is
generated, which is deposited at the oven door.
The function is not affected by this. After frying, wipe dry.
Do not allow the roast to cool in a closed oven.
Grilling and browning
For grilling and browning, use the double grill or the
fan grill.
Caution!
Risk of burns when operating the grill!
Due to the high heat the parts are very hot.
Therefore use kitchen gloves and grill tongs.
•
Constantly observe the grilling process. Food can burn
very rapidly by the intense heat.
• Always keep children away.
Notes
•
Food is grilled with the oven door closed. To grill, pre
-
heat the grill heating element briefly.
•
Brush the grate with oil, so the grilled food does not stick.
•
Place flat pieces of meat on the grate and insert the
drip pan to catch the meat juices.
•
Turn flat slices only once, larger pieces several times
with a grill tongs.
•
Dark meat types tan better and faster than light meat
from pork or veal.
•
After grilling, clean the oven and the accessories, so
that the dirt doesn
’
t stick.
Summary of Contents for EB8017ED
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