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Use of the appliance
!
General recommendations for use
Roasting
For roasting the Top-/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,
a fat pan placed on the grate is suitable.
•
A covered roast remains juicy and the oven does not get
dirty.
Note
•
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 (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 gene
-
rated, 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 Grill, Grilling/Roasting
system or the Double grill.
Caution!
Risk of burns when operating the grill!
Oven components and accessories become 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.
Note
•
To grill, preheat the grill heating element briefly. Food is
grilled with the oven door closed.
•
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 firmly.
Baking
For baking, the top and bottom heat or the hot air may be
used. If there are no special types of baked goods speci
-
fied in the baking table, select information on a similar
type of goods.
•
Prepare small pastries of the same thickness and size so
that they tan evenly.
• Put baking pans on the grate.
Top-/ bottom heat
•
The Top-/ bottom heat is particularly suitable for baking
dry cakes, bread and biscuit on one level only.
•
Use dark baking tins. Light baking pans brown worse
as they reflect the heat.
Hot air
•
The hot air is suitable for moist cakes and fruit cakes,
also for baking on several levels.
For moist baking cakes (e.g. fruit cakes), insert max. 2 trays
due to the formation of steam.
•
The baking time can be different for several trays. It may be
necessary to remove one tray earlier than the other.
•
If several cakes are baked at the same time, more steam is
produced in the oven, which can lead to condensation 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 fresh foods and 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.
•
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 glas
-
ses. Then switch off the oven and allow the food to rest for
approx. 30 minutes.
Defrost
Use the Defrost function. Air circulation at room tempera
-
ture gently accelerates the defrosting of food.
•
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 defrosting food in
between.
