Siemens CB675GB 1 Series 사용 설명서 - 페이지 30

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Tips on baking

You want to find out whether the cake

is completely cooked in the middle.

The cake collapses.

The cake has risen in the middle but

is lower around the edge.

The fruit juice overflows.

Small baked items stick to one

another during baking.

The cake is too dry.

The cake is generally too light in col-

our.

The cake is too light on top, and too

dark underneath.

The cake is too dark on top, and too

light underneath.

Cakes baked in a tray or tin are too

brown at the back.

The whole cake is too dark.

The cake is unevenly browned.

You were baking on several levels.

The items on the top baking tray are

darker than those on the lower baking

tray.

The cake looks good, but is not

cooked properly in the middle.

The cake cannot be turned out of the

dish when it is turned upside down.

Roasting and braising

Here, you can find information on roasting and braising

poultry and meat. You can find the ideal settings for

many dishes in the settings tables.

Poultry

For duck or goose, pierce the skin on the underside of

the wings. This allows the fat to run out.

If using duck breast, score the skin. Do not turn duck

breasts.

When you turn poultry, ensure that the breast side or

the skin side is underneath at first.

Poultry will turn out particularly crispy and brown if you

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

salted water or orange juice.

Meat

Baste lean meat with fat as required or cover it with

strips of bacon.

Score the rind crosswise. If you turn the joint when

cooking, ensure that the rind is underneath at first.

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

rest for another 10 minutes in the cooking

Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-

idue, the cake is ready.

Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.

Adhere to the specified ingredients and preparation instructions in the recipe.

Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.

Next time, use the universal pan.

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

expand well and brown on all sides.

Set the temperature 10 °C higher and shorten the baking time.

If the shelf position and the cookware are correct, then you should increase the temperature if necessary or

extend the baking time.

Bake the cake one level higher in the oven the next time.

Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking

time.

Place the baking tray in the middle of the accessories, not directly against the back wall.

Select a lower temperature next time and extend the baking time if necessary.

Select a slightly lower temperature.

Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.

Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back

wall.

When baking small items, you should use similar sizes and thicknesses wherever possible.

Always select 4D hot air when baking on several levels. Baked items that are placed into the oven on trays or

in baking tins/dishes at the same time will not necessarily be ready at the same time.

Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For cakes with a moist

topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.

Allow the cake to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen the cake around

the edges again using a knife. Turn the cake tin upside down again and cover it several times with a cold, wet

cloth. Next time, grease the baking tin/dish and sprinkle with breadcrumbs.

compartment. This allows the meat juices to be better

distributed. Wrap the joint in aluminium foil if necessary.

The recommended resting time is not included in the

cooking time indicated.

Roasting on the wire rack

On the wire rack, poultry and meat will become very

crispy on all sides. Roasting on the wire rack is well

suited for larger poultry or for multiple pieces at the

same time.

Depending on the size and type of the meat, add up to

^ litres of water to the universal pan. Any dripping fat

and meat juices will be caught. You can prepare a

sauce using these meat juices. In addition, less smoke

is generated, and the cooking compartment stays

cleaner.

Slide the universal pan into the oven at the indicated

shelf position with the wire rack attached. Ensure that

the wire rack is correctly positioned on the universal

pan. ~ "Accessories" on page 11