The bread or cake (fruit cake, for
example) looks fine on the
outside but still has soft (soggy)
areas inside.
Biscuits are not evenly browned.
Products have been baked on
different levels. Cakes on the
upper tray are darker than those
on the lower tray.
Baking moist cakes produces
condensation.
Meat, poultry, fish
Ovenware
Advice on roasting
Next time, use less liquid and leave the product for a little longer
in the oven, at a lower temperature. The bases of cakes with
juicy toppings should be baked first on their own. Then sprinkle
chopped almonds or breadcrumbs on the base before adding
the topping. Follow the recipe and observe the cooking times.
Choose a lower temperature; the cakes will have a more uniform
colour. Overhanging greaseproof paper may also affect air
circulation. Always trim it to fit the baking tray.
Always use the hot air function when baking products on
different levels . Although several baking trays may be placed in
the oven at the same time, this does not mean that they will
necessarily all be ready at the same time.
Condensation may form when baking. Some of this moisture
may evaporate via the door handle, and droplets of condensation
may form on the control panel or on the front of nearby kitchen
units. The oven is physically designed with this in mind.
You may use any heat resistant dishes. The enamel
tray is also suitable for larger roasts.
Always place the dishes in the centre of the wire grill.
Hot glass dishes should be placed on a dry kitchen
towel after being removed 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.
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.
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