Meat, Poultry, Fish - Bosch HEN301.1S Instruction Manual

The cake is too dry.
The bread or cake (e.g. cheesecake)
looks fine, but is soggy on the inside
(soft, with watery areas).
The pastry is unevenly browned.
The fruit cake is too light at the
bottom. The fruit juice flows over.
You were baking on several levels.
The food on the top baking tray is
darker than that on the bottom baking
tray.
Condensation is formed when baking
cakes containing fresh fruit.

Meat, poultry, fish

Ovenware
Advice on roasting
Advice on grilling
Use a toothpick to make small holes in the finished cake. Then drizzle fruit
juice or alcohol over the top. Next time you should decrease the
temperature by around 10 degrees and reduce the baking times.
Next time you should add a little less liquid and cook for a little longer at a
lower temperature. Cakes with fruit topping: Precook the base first of all.
Sprinkle with almonds or breadcrumbs and then place the topping over
this. Please observe the recipe and the baking times.
Select a slightly lower temperature to ensure that the pastry is baked
more evenly. Delicate pastry should be baked on one level using
top/bottom heating t. Baking paper that protrudes over the food can
affect the air circulation. For this reason, always cut the baking paper to
fit the baking tray.
Use the deeper universal pan next time.
Always use 3D hot air T when baking on several levels. Baking trays that
are placed in the oven at the same time will not necessarily be ready at
the same time.
Baking may result in the formation of water vapour. It escapes above the
door handle. The steam may settle and form water droplets on the control
panel or on the fronts of adjacent units. This is a normal physical process.
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.
Always close the oven door when grilling.
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