Blaupunkt 5BC311.0, Инструкция по эксплуатации, Страница: 47 / 72

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Baking tips
Meat, poultry, fish
Ovenware
You may use any heat ­ resistant ovenware. The universal pan is
suitable for large roasts.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = open
Ovenware with a lid = closed
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Small baked products Accessories Level Type of
heating
Temperature in
°C
Cooking time
in minutes
Biscuits Universal pan 3
%
150-170 10-20
Aluminium baking tray* + universal pan** 1+3
"
130-150 25-35
Meringue Universal pan 3
"
70-90 125-135
Cream puffs Universal pan 2
%
200-220 30-40
Macaroons Universal pan 3
%
110-130 30-40
Aluminium baking tray* + universal pan** 1+3
"
100-120 35-45
Puff pastry Universal pan 3
"
180-200 20-30
Aluminium baking tray* + universal pan** 1+3
"
180-200 30-40
* Additional baking trays can be ordered from the after-sales service or specialist retailers.
** When baking on two levels, always place the universal pan in the upper level.
You want 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:
Approximately 10 minutes before the end of the baking time specified in the recipe,
pierce the cake at its highest point with a cocktail stick. If the cocktail stick comes out
clean with no dough residue, the cake is ready.
The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the mix-
ing times that are specified in the recipe.
The cake has risen in the middle but is
lower around the edge.
Do not grease the sides of the springform cake tin. After baking, use a knife to loosen
the cake carefully.
The cake browns too much on top. Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
The cake is too dry. Use a wooden skewer to make tiny holes in the finished cake. Then drizzle fruit juice or
an alcoholic drink over it. Next time, select a temperature that is 10 degrees higher and
reduce the baking time.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
Next time, use slightly less liquid and bake at a lower temperature for slightly longer. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Observe any recipes and baking times.
The tart or the cake has not been baked
evenly throughout.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using Top/bottom heating % . Extremely large greaseproof
paper that protrudes out over the baking tray may affect the air circulation. Always trim
the greaseproof to fit the baking tray.
The bottom of a fruit flan 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).
When baking yeast bread rolls, stick the
sections together.
There should be a gap of approx. 2 cm around each item. This leaves enough space for
the bread rolls to expand and be baked evenly.
You want to bake on two levels.
When baking on several layers, always use Circulated air " . Food on baking trays that
are placed into the oven at the same time will not necessarily be ready at the same time.
Condensation forms when you bake
moist cakes.
Baking may create water vapour. The steam 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
natural process.