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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

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

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.

Tested for you in our cooking studio

is generated, and the cooking compartment stays

cleaner.

Slide the wire rack in at the indicated shelf position with

the imprint "Microwave" facing the appliance door and

the outer rail facing downwards. In addition, slide the

universal pan in at the shelf position underneath with

the slanted edge facing the appliance door.

Roasting and braising in cookware

It is more convenient to roast and braise meat in

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and prepare

the sauce in the cookware itself.

Only use cookware which is suitable for use in an oven.

Check whether the cookware fits in the cooking

compartment.

Glass cookware is most suitable. Place hot glass

cookware onto a dry mat after cooking. If the surface is

damp or cold, the glass may crack.

Add in a little liquid for roasting if the meat is lean. A

covering of approx.

cm depth should be applied to

the base of any glass cookware.

The amount of liquid is dependent on the type of meat,

the cookware material and also on whether or not a lid

is used. If preparing meat in an enamelled or dark metal

roasting dish, it will need a little more liquid than if

cooked in glass cookware.

The steam evaporates in the cookware when roasting.

Carefully pour in more liquid if required.

Shiny roasting dishes made from stainless steel or

aluminium reflect heat like a mirror and are therefore

not particularly suitable. The meat cooks more slowly

and will not brown so much. Use a higher temperature

and/or a longer cooking time.

Observe the manufacturer's instructions for your

roasting cookware.