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The cake has risen in the middle but has
sunk around the edge.?
The cake goes too dark on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good but is sticky on the inside
(soggy with wet streaks).
The cake is unevenly browned.
The bottom of a fruit cake is too light.
The fruit juice overflows.
Small baked products made out of yeast
dough stick to one another when bak-
ing.
Condensation forms when you bake
moist cakes.
Meat, poultry, fish
Ovenware
The universal pan with insert wire rack is suitable for large
roasts. You may also use any heat-resistant ovenware.
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.
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.
ó
Main oven
Meat
Beef
Slow roast joint
Top side and top rump
Lamb
Leg
Shoulder (on the bone)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon joint
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
Place it lower in the oven, select a lower temperature and bake the cake for a little
longer.
When it is done, make small holes in the cake using a cocktail stick. Then drizzle fruit
juice or an alcoholic drink over it. Next time, select a temperature 10 degrees higher and
reduce the baking time.
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs
and then place the topping on top. Please follow the recipe and stick to the baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using
trudes over the food can affect the air circulation. For this reason, always cut the grease-
proof paper to fit the baking tray.
Place the cake one level lower the next time.
Next time, use the deeper universal pan, if you have one.
There should be a distance of approx. 2 cm around each item. This gives enough space
for the item to expand nicely and turn brown on all sides.
Baking may result in the formation of water vapour, which escapes via the door. The
steam may settle and form water droplets on the control panel or on the fronts of adja-
cent units. This is a normal physical process.
Dish
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
top/bottom heating. Greaseproof paper that pro-
%
Roasting
The information in the table applies to food placed in a cold
oven and for meat taken directly from the refrigerator.
The joints of meat should weigh between 500 g and 2 kg.
Ensure that you always use the lower temperature, if the weight
of the joint you wish to roast is high.
If there are several pieces of meat, calculate the roasting time
using the weight of the heaviest piece of meat. The individual
pieces of meat should be approximately the same size.
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.
Shelf posi-
Type of
tion
heating
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
Temperature
Time, mins per
in °C
500 g + add. time
130-140
40+40
160-170
30+25
160-170
30+25
160-170
25+20
170-180
25+25
180-190
25+25
180-190
35+35
170-180
30+30
160-170
30+25
160-170
30+30
17
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