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How can you tell when the roast
is ready.
The roast is too dark and the
crackling is partly burnt.
The roast looks good, but the
sauce is burnt.
The roast looks good, but the
sauce is too light and watery.
Steam rises from the roast when
the stock is added.
Bakes, gratins,
toast
Meal
Sweet bakes
(e.g. quark and fruit bake)
Savoury bakes made from cooked
ingredients (e.g. pasta bake)
Savoury bakes made from raw
ingredients*
(e.g. potato gratin)
Toast
4 pieces
12 pieces
Toast with topping 4 pieces
12 pieces
*
The bake must be no higher than 2 cm.
** Always insert the universal pan at level 1.
64
Use a meat thermometer (available from specialist stores) or
implement a spoon test". Press a spoon onto the roast. If it feels
firm, it is ready. If it can be pressed in, it needs to be cooked for a
little longer.
Check the insertion level and temperature.
Next time, use a smaller roasting dish and add more liquid.
Next time, use a larger roasting dish and add less liquid.
Most escapes through the steam outlet, some may condense on
the cool control panel front or the surrounding cabinets where it
will drip off. This will be dependent on the physical conditions.
The table applies to dishes placed in a cold oven.
Ovenware
Casserole dish
Casserole dish,
universal pan
Casserole dish or
universal pan
Wire rack
Wire rack**
Level Type of
Temperature
heating
in ºC, grill
t
2
170 190
t
2
210 230
t
2
210 230
R
2
160 180
R
2
160 180
V
5
3
x
5
3
V
4
3
x
4
3
Cooking
time in
minutes
50 60
30 40
20 30
50 60
50 60
6 7
4 5
7 10
5 8
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