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Small baked items made out of yeast
dough stick to one another during bak-
ing.
You were baking on several levels. The
items on the top baking tray are darker
than that on the lower baking trays.
Condensation forms when you bake
moist cakes.
Meat, poultry, fish
Ovenware
You may use any heatresistant ovenware. The universal pan is
suitable for large roasts.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes 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 cooked.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = open
Ovenware with a lid = closed
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.
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
Beef
Joint of beef
Tenderloin, medium rare
Sirloin, medium rare
Steaks, 3 cm, medium rare
Veal
Joint of veal
Pork
without rind (e.g. neck)
56
There should be a gap of approx. 2 cm around each item. This gives enough space for
the baked items to expand well and turn brown on all sides.
Always use
3D hot 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.
Baking may create 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 a
natural 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
Wire rack + univer-
sal pan
1.0 kg
Uncovered
1.5 kg
2.0 kg
1.0 kg
Uncovered
1.5 kg
2.0 kg
Tips for grilling
Always grill with the oven door closed.
Heat the grill for approximately 3 minutes before placing the
food to be grilled on the wire rack.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack. The universal pan should also
be inserted at level 1. The meat juices are collected in the pan,
keeping the oven cleaner.
Do not insert the baking tray or universal pan at level 4. They
may become deformed at high temperatures and damage the
cooking compartment when they are removed.
If possible, grill items should be of equal thickness. This will
allow them to brown evenly and remain succulent and juicy.
Only add salt to steaks once they have been grilled.
Turn grilled items after
Z
The grill element switches on and off intermittently. This is
normal. The grill setting determines how frequently this occurs.
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
#
4+1
$
1
%
1
%
1
%
1
#
1
#
1
#
of the specified time.
Temperature
Cooking time
°C, grill setting
in minutes
200-220
120
190-210
140
180-200
160
210-230
70
200-220
80
230-250
50
3
15
200-220
100
190-210
120
180-200
140
190-210
120
180-200
150
170-190
170
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