Siemens HB 550 Series Buku Petunjuk - Halaman 20

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The cake is too dry.

The bread or cake (e.g.

cheesecake) looks good,

but is soggy inside (runny

and uncooked).

Meat, poultry, fish

Cookware

Advice on roasting

Use a skewer to pierce small holes in the baked cake.

Then trickle the fruit juice or liqueur over the cake.

Next time, select a temperature 10 degrees higher

and shorten the baking times.

Next time, use a little less liquid and bake for a little

longer but at a lower temperature. When preparing

cakes with soft toppings, bake the cake base first,

then sprinkle almonds or breadcrumbs onto it and

finally add the topping. Please follow the cooking in

structions and baking times.

You may use any heat resistant dishes. For large

roasts, the universal pan may also be used. Always

place the dish in the centre of the wire grill.

Hot glass dishes should be placed on a dry kitchen

towel after removal from the oven. The glass could

crack if placed on a cold or wet surface.

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.

Pierce the skin of duck or goose under the wings

to enable the fat to run off.

Poultry will become particularly crispy and brown if

you coat it with butter, salty water, dripping fat or

orange juice at the end of the roasting time.

Turn whole poultry after two thirds of the grilling time.

When the roast is ready, it should be allowed to stand

for 10 minutes in the switched off, closed oven. This

allows better distribution of the meat juices.