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Notes on the table
The table contains a selection of cakes etc., the nec-
essary temperatures, cooking times and rack levels.
•
A temperature range and times are given, since
the optimum temperature depends on the rec-
ipe you are using for the dough and the size
and shape of the item you are baking.
•
If you are baking several cakes in baking tins,
about 15 to 10 minutes additional baking
time will be needed for each baking tray.
•
Moist baking products (e. g. pizzas, fruit flans,
etc.) should only be baked at one shelf level.
•
We recommend that you use the lower temper-
ature to start with, increasing it only if you want
a deeper brown or if baking is taking too long.
•
If you are not sure how to bake your own reci-
pes, select a similar one from the table and use
the temperatures and baking times as a guide.
•
At the beginning of the baking process, cooking
items that are very different in composition may
lead to uneven browning. In this case, please
do not change the temperature setting. Dif-
ferences in browning are offset during the
course of baking.
Roasting
General instructions for roasting
•
In general, for very lean meat such as fish or
game, the Top/Bottom heat
suitable.
For any other type of meat we recommend Turbo
all-round grilling
as turkey we recommend the Hot air mode
•
We recommend that only meat and fish weigh-
ing more than 1kg be roasted in the oven.
•
You can roast meat very accurately using the
roasting thermometer. Instructions on how to
use it are on page 17.
•
Turn the roast after approximately 2/3 of the
roasting time, except for the Hot air mode
•
You can cook large roasts directly in the drip
pan or on the gridiron with the drip pan
inserted underneath (e.g. turkey, goose, 3–4
chickens, 3–4 knuckles).
•
We recommend that all types of lean meats be
roasted in a roasting dish with a lid (e. g. veal,
sauerbraten (beef roast marinated in vinegar
and herbs), braised beef and deep-frozen
meat.). This will keep your roast juicier.
•
Any meat that is to get a crust can be roasted
in a roasting pot without a lid (e.g. pork, lamb
and mutton roasts, meat loaves, duck, 1-2 shanks,
1-2 chickens, small poultry, roast beef, fillet and
mode is most
, and for large poultry such
game).
Hint: If you use dishes/tins for roasting (particu-
i
larly for small roasts) your oven will stay
cleaner!
Roasting tins
•
Any heat-resistant dishes may be used for
roasting.
•
When using dishes with plastic handles, make
sure that the handles are heat resistant.
Rack levels
•
For rack levels, please refer to the chart on
page 25.
Instructions on the roasting charts
The charts contain details on the most suitable
oven modes, temperature settings, cooking
times and rack levels for various types of meat.
The cooking times suggested serve only as
guidelines.
•
The cooking time required depends on the type
of meat and its qualities.
•
The roasting time depends on the type and the
thickness of the meat. To measure the joint, lift
it slightly as it collapses under its own weight.
•
For meat covered with a layer of fat the required
roasting time may be much longer - the roast
could even require twice the roasting time sug-
gested.
•
If the oven is used for several small pieces of
meat or with small whole items of poultry, cook-
ing time per piece will be extended by approxi-
.
mately 10 minutes (e.g. roasting time for
1 chicken approx. 55 minutes, roasting time for
3 chickens approx. 65 to 75 minutes).
•
If you use the electronic timer to start roasting
at a later point in time, please only use modes
with a fan. (See the chart on page 8.)
.
22
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