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Tips and tricks
Roasting
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There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Open roasting
For open roasting, a roasting dish without a lid is used.
Turn the roast approximately half to two thirds of the way
through the roasting time.
Roasting in the universal pan
You can purchase the universal pan as an accessory at
specialist retailers (see section: Accessories).
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting in the universal pan with wire rack
Place the wire rack on the universal pan and slide them in
together at the same shelf height.
%
Top/bottom heat
Dishes
Shelf height
Temperature in °C
Baking time in minutes
Pizza, fresh
1
210
230*
20
30
Pizza, frozen
1
210
230
10 - 20
Tarte flambée
1
210
230*
15
25
Quiche
2
200
220
50 - 60
Tart
1
200
220*
30
45
Swiss flan
1
180
200*
45 - 55
Potato gratin made using raw potatoes
2
200
220
50 - 60
Strudel, frozen
1
200
220
35
45
Potato products
Chips
1
200
220
15
25
Croquettes/Rösti
1
190
210
20
30
Baked goods
Bread rolls, frozen
2
190
210
5 - 15
Part-baked rolls, frozen
2
180
200
10 - 20
Part-baked rolls
2
190
210
5 - 15
* Preheat oven
The cake is too light in colour
Check the shelf height and the recommended bakeware. Place the baking tin on the wire
rack and not on the baking tray. Increase the baking time or the temperature.
The cake is too dark
Check the shelf height. Shorten the baking time or reduce the temperature.
The cake is unevenly browned in the
baking tin
Check the shelf height and the temperature. Check for the correct position of the baking
tin on the wire rack.
The cake is unevenly browned on the
baking tray
Check the shelf height and the temperature. When baking small items, make sure that
they are the same size and thickness.
The cake is too dry
Shorten the baking time and increase the temperature slightly.
The cake is too moist in the centre
Reduce the temperature. Note: Higher temperatures do not mean shorter baking times
(cooked on the outside, but not on the inside). Increase the baking time and allow the
cake dough to prove longer. Add less liquid to the mixture.
The cake collapses when you take it out
of the oven
Add less liquid to the mixture. Increase the baking time or reduce the temperature.
The specified baking time is not correct For small items, check the amount on the baking tray. The items must not be touching
each other.
Frozen products are not browned evenly
after baking
If frozen products are unevenly browned when prebaked, then uneven browning is to be
expected after baking.
Frozen products are not browned, not
crispy or the specified time is not
correct
Remove ice from frozen products before baking them. Do not use heavily frosted frozen
products.
