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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

The roasting result depends on the type and quality of meat.
Add 2 to 3 soup spoons of liquid to lean meat, and 8 to 10

soup spoons of liquid to pot roasts, depending on the size.

Meat should be turned half way through the cooking time.
When the roast is ready, switch off the oven and leave the roast

to stand for 10 minutes with the oven door closed. This allows

the meat juices to distribute more favourably.

Grilling

Always close the oven door when grilling.
If possible, use pieces of meat which are of the same

thickness. They should be at least 2 to 3 cm thick. Such pieces

will be browned evenly and stay juicy and soft in the middle.

Only salt the steaks after they have been grilled.
Place the pieces of meat directly onto the wire grill. If you are

grilling just one piece of meat, it will turn out best if you place it

in the centre of the wire grill. You should also insert the

universal pan at level 1. The meat juices are collected here and

the oven is kept clean.
Turn the pieces of meat and poultry after half of the cooking

time indicated but turkey has to be placed breast side up and

not to be turned!.
The grill element automatically switches itself off and back on

again. This is normal. The number of times this happens

depends on the grill setting you have selected.

Roasting

The bread or cake (e.g. cheesecake)

looks good, but is soggy on the inside

(sticky, streaked with water).

Use slightly less fluid next time and bake for slightly longer at a lower temperature. For

cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs

and then place the topping on top. Please follow the recipe and baking times.

The cake is unevenly browned.

Select a slightly lower temperature to ensure that the cake is baked more evenly. Pro-

truding greaseproof paper can affect the air circulation. For this reason, always cut

greaseproof paper to fit the baking tray.

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 you have one.

Small baked items made out of yeast

dough stick to one another when bak-

ing.

There should be a gap of approx. 2 cm around each item. This gives enough space for

the baked items to expand well and turn brown on all sides.

You were baking on several levels. The

items on the top baking tray are darker

than that on the bottom baking tray.

Always use

3D hot air to bake on more than one level. Baking trays that are placed in

the oven at the same time will not necessarily be ready at the same time.

Condensation forms when you bake

moist cakes.

Baking may result in the formation of water vapour, which escapes above the door. The

steam may settle and form water droplets on the control panel or on the fronts of adja-

cent units. This is a natural process.

Food

Dish

Shelf

position

Type of

heating

Temperature

in °C

Time, min. per

1 lb + add. time

Beef

Beef rare