Meat, Poultry, Fish - Junker JB11AB0 Série Notice D'utilisation

The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
The pastries are not evenly browned.
The bottom of a fruit cake is too light.
The fruit juice overflows.
The pieces of dough are sticking
together when the yeast rolls are baked.
Condensation forms when you bake
moist cakes.

Meat, poultry, fish

Ovenware
You may use any heat­resistant ovenware. The baking tray is
also suitable for large roasts.
Glass ovenware is the most suitable. The lid of the roasting dish
should fit well and close properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well done.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = uncovered
Ovenware with a lid = covered
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Meat
Beef
Joint of beef
Tenderloin, medium rare
Sirloin, medium rare
Veal
Joint of veal
Pork
without rind (e.g. neck)
with rind (e.g. shoulder)
Smoked pork on the bone
42
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Take care to follow recipes and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Pro-
truding greaseproof paper can affect the air circulation. For this reason, always trim
greaseproof paper to fit the baking tray.
Place the cake one level lower the next time.
If available, use a deeper baking tray next time.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Weight Accessories and
ovenware
1.0 kg Covered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
1.0 kg Uncovered
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Covered
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Level Type of
heating
2
%
2
%
2
%
1
%
1
%
1
%
1
%
1
%
1
%
1
%
1
%
1
%
1
%
1
%
1
%
1
%
Temperature Cooking time
°C, grill setting in minutes
200-220 120
190-210 140
180-200 160
210-230 70
200-220 80
200-220 60
200-220 100
190-210 120
180-200 140
210-230 110
200-220 130
190-210 150
210-230 130
200-220 160
190-210 190
210-230 80