21
Baking tips
Meat, poultry, fish, toast
Table - cooking - gas grill
The values in the table apply to dishes placed in a cold oven.
Turn the pieces of meat after
Z
of the cooking time.
Always place items in the centre of the wire rack.
If you are grilling directly on the wire rack, you should insert the
baking tray at level 1. The fish juices are collected in the pan
and the oven is kept cleaner.
Dish
Accessories and oven-
ware
Level
Temperature in °C
Cooking time in min-
utes
Pasta bake
Glass ovenproof dish, rec-
tangular*
2
190
60-80
Potato gratin made using raw ingredi-
ents,
Max. 4 cm deep
Glass ovenproof dish, rec-
tangular*
2
180
60-80
Vegetable goulash
Earthenware pot
2
220
80-100
* Only use heat-resistant glass dishes. Do not place a hot glass dish on a cold or wet surface. The glass could break.
You wish to bake according to your own
recipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is
baked through:
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake
is ready.
The cake collapses.
Next time, add less liquid. Observe the specified mixing times in the recipe.
The cake has risen in the middle but is
lower around the edge.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
The cake is too dry.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, reduce the baking time.
The bottom of a fruit cake is too light.
Place the cake one level lower the next time.
The fruit juice overflows.
Next time, use the deeper universal pan (if available).
The pieces of dough are sticking
together when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Condensation forms when you bake
moist cakes.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Dish
Weight
Accessories and oven-
ware
Level
Type of heat-
ing
Cooking time in min-
utes
Meat
Steaks (2 pieces, 3 cm)
0.5 kg
Wire rack
4
#
30-40
Hamburgers (6 pieces)
0.3 kg
Wire rack
4
#
10-20
Sausages (5 pieces)
0.2 kg
Wire rack
4
#
10-20
Poultry
Chicken legs (4 pieces)
1.5 kg
Wire rack
4
#
40-50
Fish
Whole fish (2 pieces)
1.0 kg
Wire rack
4
#
35-45
Fish fillets (4 pieces)
0.5 kg
Wire rack
4
#
35-45
Toast
Browning toasts (4 slices)
-
Wire rack
4
#
2-4
Browning toasts with toppings
from above (4 slices)
-
Wire rack
4
#
3-5
