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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 pan and the
wire rack.
Roasting and grilling
Tables: The times given apply to food placed in a cold
oven.
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 lowest temperature and, if necessary, use a higher
setting the next time.
For more information, see the section entitled "Tips for
grilling and roasting" that follows the tables.
Cookware: You may use any heat-resistant cookware that
is suitable for use in a microwave. Metal roasting dishes
are only suitable for roasting without microwaves.
The cookware can become very hot. Use oven gloves to
take the cookware out of the oven.
Place hot glass cookware on a dry kitchen towel after it
has been removed from the oven. The glass could crack if
placed on a cold or wet surface.
Tips for roasting: Use a deep roasting dish for roasting
meat and poultry.
Check that your cookware fits in the cooking
compartment. It should not be too big.
Meat: Cover the bottom of the cookware 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.
Let the cake cool for 5 to 10 minutes after baking; then it will be eas-
ier to turn out of the pan. If it still does not turn out, carefully loosen
it around the edges with a knife. Turn the cake pan upside down
again and cover it several times with a cold, wet cloth. Next time,
grease the pan well and sprinkle some bread crumbs into it.
The oven temperature is measured by the manufacturer after a speci-
fied period of time using a test rack in the center of the cooking com-
partment. Cookware and accessories affect the temperature
measurement, so there will always be some discrepancy when you
measure the temperature yourself.
Check that the pan is clean on the outside. Change the position of
the pan in the cooking compartment. If this does not help, continue
baking without microwave or use the glass tray as a surface. The bak-
ing time will then be longer.
Grilling tip: 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
1 inch (25 mm) thick. This will allow them to brown evenly
and remain succulent and juicy. Only add salt to steaks
once 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, such as beef, browns more quickly than
lighter-colored meat, such as veal or pork. When grilling
light-colored 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 occurs.
Steaming tips: Use cookware with a lid for braising fish.
Put two to three tablespoons of liquid and a little lemon
juice or vinegar into the cookware.
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