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The pastries are not evenly
browned.
The bottom of a fruit pie is too
light. The fruit juice overflows.
You have used more than one
level. The pastries are darker on
the upper baking tray than on the
lower baking tray.
Condensation forms when you
bake moist cakes.
Meat, poultry, fish
Ovenware
Advice on roasting
28
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Select a slightly lower temperature, as this will bake the pastries
more evenly. Bake delicate pastries on one level using t
top/bottom heating. Even excess greaseproof paper can affect
the air circulation. Always cut the greaseproof paper down to the
size of the baking tray.
Next time, use the deeper universal pan.
Always use T 3D hot air to bake on more than one level. Food
on baking trays put into the oven at the same time will not
necessarily be ready at the same time.
Steam can form during baking. Depending on the oven, it will
either escape above the oven door or through the steam outlet
on the hob. The steam can condense on the appliance or on the
front of adjacent cabinets and drip off as condensation. This is
due to the laws of physics.
You may use any heat resistant dishes. The universal
pan is also suitable for larger roasts.
Always place the dishes in the centre of the wire grill.
Hot glass dishes should be placed on a dry kitchen
towel after being removed from the oven. The glass
could crack if placed on a cold or wet surface.
The roasting result depends on the type and quality of
meat.
Add 2 to 3 soup spoons of liquid to lean meat, and
8 to 10 soup spoons of liquid to pot roasts, depending
on the size.
Meat should be turned half way through the cooking
time.
When the roast is ready, switch off the oven and leave
the roast to stand for 10 minutes with the oven door
closed. This allows the meat juices to distribute more
favourably.
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