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Baking tips
You want to bake according to your own rec-
ipe.
Use baking tins made of silicone, glass, plas-
tic or ceramic materials.
How to establish whether sponge cake is
baked through.
The cake collapses.
The cake has risen in the middle but is lower
around the edge.
The cake is too dark.
The cake is too dry.
The bread or cake (e.g. cheesecake) looks
good, but is soggy on the inside (sticky,
streaked with water).
The cake cannot be turned out of the dish
when it is turned upside down.
You have measured the temperature of the
oven using your own meat thermometer and
found there is a discrepancy.
Sparks are generated between the tin and
the wire rack.
Roasting and grilling
About the tables
The temperature and roasting time depend on the type and
amount of food being cooked. This is why temperature ranges are
given in the tables. Begin with the lower temperature and, if
necessary, use a higher setting the next time,
For more information, see the section entitled Tips for grilling and
roasting which follows the tables.
Ovenware
You may use any heatresistant ovenware which is suitable for
use in a microwave. Metal roasting dishes are not suitable for
roasting with microwaves.
The ovenware can become very hot. Use oven gloves to take the
ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after they have
been removed from the oven. The glass could crack if placed on a
cold or wet surface.
Tips for roasting
Notes
Use a deep roasting dish for roasting meat and poultry.
■
Check that your ovenware fits in the cooking compartment. It
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should not be too big.
Meat:
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Cover approx. two thirds of the ovenware base with liquid. Add
slightly more liquid for pot roasts. 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.
Poultry:
■
Turn the pieces of meat after
elapsed.
20
Use similar items in the baking tables as a guide.
The baking tin must be heat-resistant up to 250 °C. Cakes in these baking tins will be
less brown. When using the microwave, the cooking time will be shorter than the time
shown in the table.
Approximately 10 minutes before the end of the baking time specified in the recipe, poke
the cake with a cocktail stick at its highest point. If the cocktail stick comes out clean, the
cake is ready.
Use less liquid next time or set the oven temperature 10 degrees lower and extend the
baking time. Observe the specified mixing times in the recipe.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully
with a knife.
Select a lower temperature and bake the cake for a little longer.
When it is done, make small holes in the cake using a toothpick. Then drizzle fruit juice or
an alcoholic beverage 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. When
baking cakes with a moist topping, bake the base first, cover with almonds or bread
crumbs and then add the topping. Please follow the recipe and follow the baking times.
After baking, allow the cake to cool for a further 5 to 10 minutes, then it will be easier to
turn out of the tin. If it still sticks, carefully loosen the cake around the edges using a
knife. Turn the cake tin upside down again and cover it several times with a cold, wet
cloth. Next time, grease the tin well and sprinkle some bread crumbs into it.
The oven temperature is measured by the manufacturer after a specified period of time
using a test rack in the centre of the cooking compartment. Ovenware and accessories
affect the temperature measurement, so there will always be some discrepancy when
you measure the temperature yourself.
Check that the tin is clean on the outside. Change the position of the tin in the cooking
compartment. If this does not help, continue baking but without the microwave. The bak-
ing time will then be longer.
Z
of the cooking time has
Tips for grilling
Notes
Always keep the oven door closed when grilling and do not
■
preheat.
As far as possible, the pieces of food you are grilling should be
■
of equal thickness. Steaks should be at least 2 to 3 cm thick.
This will allow them to brown evenly and remain succulent and
juicy. Do not add salt to steaks until they have been grilled.
Use tongs to turn the pieces of food you are grilling. If you
■
pierce the meat with a fork, the juices will run out and it will
become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
■
coloured meat such as veal or pork. When grilling light-coloured
meat or fish, these often only brown slightly on the surface,
although they are cooked and juicy on the inside.
The grill element switches off and on again automatically. This
■
is normal. The grill setting determines how frequently this will
happen.
Beef
Notes
Turn pot-roasted beef after
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Finally, allow to stand for approx. a further 10 minutes.
Turn tenderloins and sirloins halfway through the cooking time.
■
Finally, allow to stand for approx. a further 10 minutes.
Z
Turn steaks after
of the cooking time.
■
Y
and
Z
of the cooking time.
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