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Tips for using your appliance

Here you will find a selection of tips on ovenware and

preparation methods.

Notes

Use the accessories provided. Additional accessories may

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be obtained as special accessories from specialist retailers

or from the after-sales service.

Before using the oven, remove any unnecessary accessories

and ovenware from the cooking compartment.

Always use an oven cloth or oven gloves when taking

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accessories or cookware out of the cooking compartment.

Baking tips

How to establish whether sponge cake

is baked through.

The cake collapses.

The cake has risen high in the middle

and less around the edges.

The cake is too dark on the top.

The cake is too dry.

The bread or cake (e.g. cheesecake)

looks good but is sticky on the inside

(soggy with wet streaks).

The pastries are not evenly browned.

The bottom of a fruit flan is too light.

The fruit juice overflows.

Small baked items made out of yeast

dough stick to one another during bak-

ing.

Condensation forms when you bake

moist cakes.

Roasting and grilling

Ovenware

You may use any heatresistant ovenware. Always place the

ovenware in the middle of the wire rack. The enamelled baking

tray is also suitable for large roasts.

Roasting tips

A a lower temperature produces more even browning.

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Depending on the size of the joint, add 2 or 3 tablespoons of

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liquid to lean meat and 8 to 10 tablespoons of liquid to pot

roasts.

When cooking duck or goose, pierce the skin on the

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underside of the wings to allow the fat to run out.

Poultry will turn out particularly crispy and brown if you baste

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it towards the end of the roasting time with butter, salted

water or orange juice.

Turn pieces of meat halfway through the cooking time.

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When the roast is ready, turn off the oven and allow it to rest

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for an additional 10 minutes. This will allow the meat juices to

distribute themselves better inside the roast.

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 no cake mixture sticks to the wood, the cake

is ready.

Use less fluid next time or set the oven temperature 10 degrees lower. Note the stirring

times indicated in the recipe.

Do not grease the sides of the springform cake tin. After baking, carefully loosen the

cake using a knife.

Place it lower in the oven, select a lower temperature and bake the cake for a little

longer.

When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit

juice or an alcoholic drink over it. Next time, set the temperature 10 degrees higher and

reduce the baking time.

Next time, use less liquid and bake at a lower temperature for slightly longer. For cakes

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

then place the topping on top. Take care to follow recipes and baking times.

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

greaseproof paper can affect the air circulation. Always cut the greaseproof paper to suit

the size of the baking tray.

Place the cake one level lower the next time.

Next time, use the deeper universal pan, if you have one.

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

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

Baking may create water vapour, which escapes above 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.

Baking

Baking tins

Use light-coloured baking tins and trays wherever possible.

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Always place the baking tins on the middle of the baking and

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roasting wire rack.

When roasting large pieces of meat, you may find that the

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amount of steam and condensation on the oven door is more

than usual. This is a normal occurrence which has no effect

on the oven's performance. Once roasting is complete, dry

the oven door and window with a cloth.

If you are roasting on the wire rack, insert the enamelled

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baking tray into shelf position 1 to collect the drips of fat.

Grilling tips

If possible, grill items should be of equal thickness. They

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should be at least 2 to 3 cm thick. This ensures that they

brown evenly while also remaining succulent.

Place the food to be grilled in the centre of the wire rack.

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Pour a little water into the enamelled baking tray and insert

this into the shelf position underneath the grill to collect the

drips of fat. Never place it on the cooking compartment floor.

Drizzle some oil over the food to be grilled before you place it

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on the wire rack under the grill.

If the food to be grilled is thin, turn it over halfway through

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grilling; if it is thick, turn it over several times during grilling.

Use tongs when turning the food to avoid piercing it and, in

the case of meat, to keep the meat juices inside the meat.

Dark meats such as lamb and beef brown better and more

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quickly than light meats such as pork and veal.