Klarstein KALAHARI Mode D'emploi page 48

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48
1 1 You were baking on several levels: The items on the top baking tray are darker than
that on the bottom baking tray. Always use 3D hot air (circulating air) to bake on
more than one level. Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
12 Condensation forms when you bake moist cakes: Baking may result in the formation
of 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 natural
process.
How to avoid problems with grilling:
1 When grilling, preheat the oven for approximately 4 minutes, before placing the
food into the cooking compartment. Always grill with the oven door closed.
2 As far as possible, the pieces of food you are grilling should be of equal thickness.
This will allow them to brown evenly and remain succulent and juicy.
3 Turn the food you are grilling after 2/3 of the time.
4 Do not add salt to steaks until they have been grilled.
5 Add in a little liquid if the meat is lean. Cover the base of the ovenware with
approximately 0,5 cm of liquid.
6 Add liquid generously for pot roasts. Cover the base of the ovenware with
approximately 1–2 cm of liquid.
7 If you are grilling a single piece, the best results are achieved by placing it in the
centre of the wire rack. The oven pan should also be inserted at level 1.The meat
juices are collected in the pan and the oven is kept cleaner.
8 When grilling, do not insert the baking tray or universal pan at level 4 or 5.The high
heat distorts it and the cooking compartment can be damaged when removing it.
9 The grill element switches on and off continually. This is normal. The grill setting
determines how frequently this will happen.
10 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.
1 1 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.
12 Place whole poultry on the lower wire rack breast-side down. Turn after 2/3 of the
specified time.
13 For duck or goose, pierce the skin on the underside of the wings. This allows the fat
to run out.
14 Turn the pieces of fish after 2/3 of the time, whole fish does not have to be turned.
Place the whole fish in the oven in its swimming position with its dorsal fin facing
upwards. Placing half a potato or a small ovenproof container in the stomach cavity
of the fish will make it more stable.
15 How to tell when the roast is ready: Use a meat thermometer (available from
specialist shops) or carry out a "spoon test". Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a
little longer.
16 The roast is too dark and the crackling is partly burnt: Check the shelf height and
temperature.
17 The roast looks good but the juices are burnt: Next time, use a smaller roasting dish
or add more liquid.