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Tested for you in our cooking studio
en
Food
Small cakes
Jam tarts
Meringue
* Preheat
Baking tips
You want to find out whether the
baked item is completely cooked in
the middle.
The baked item collapses.
The baked item has risen in the mid-
dle but is lower around the edge.
The fruit juice overflows.
Small baked items stick to one
another during baking.
The baked item is too dry.
The baked item is too light in colour
overall.
The baked item is too light on top, and
too dark underneath.
The baked item is too dark on top,
and too light underneath.
The baked item is too dark in a tin or
loaf tin.
The baked item is too dark in colour
overall.
The baked item is unevenly browned. Select a slightly lower temperature.
You were baking on several levels.
The items on the top baking tray are
darker than those on the lower baking
tray.
The baked item looks good, but is not
cooked properly in the middle.
The baked item cannot be turned out
of the dish when it is turned upside
down.
Roasting, braising and grilling
Here, you will find information on roasting, braising and
grilling poultry, meat and fish. The settings tables list the
optimal settings for a wide range of dishes.
Poultry
When cooking duck or goose, pierce the skin on the
underside of the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
breasts.
Add some liquid to the poultry in the dish. Cover the
base of the ovenware with approx. 1-2 cm of liquid.
28
Dish
12-cup-tin
12-cup-tin
Baking tray
Push a cocktail stick into the highest point on the baked item. If the cocktail stick comes out clean with no
dough residue, the baked item is ready.
Next time, use less liquid. Alternatively, set the temperature 10 °C lower and extend the baking time. Adhere
to the specified ingredients and preparation instructions in the recipe.
Only grease the base of the springform cake tin. After baking, loosen the baked item carefully with a knife.
Next time, use the universal pan.
There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to
expand well and brown on all sides.
Set the temperature 10 °C higher and shorten the baking time.
If the shelf position and the accessories are correct, then you should increase the temperature if necessary or
extend the baking time.
Bake the cake one level higher in the oven the next time.
Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking
time.
Place the baking tray in the middle of the accessory, not directly against the back wall.
Select a lower temperature next time and extend the baking time if necessary.
Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.
Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back
wall.
When baking small items, you should use similar sizes and thicknesses wherever possible.
Always select hot air when baking on several levels. Baked items that are placed into the oven on trays or in
baking tins at the same time will not necessarily be ready at the same time.
Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For baked items with a
moist topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.
Allow the baked item to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen it around
the edges again using a knife. Turn the baked item upside down again and cover it several times with a cold,
wet cloth. Next time, grease the baking tin and sprinkle with breadcrumbs.
Shelf posi-
Type of heat-
tion
ing
1
%
1
%
2
%
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if you
baste it towards the end of the roasting time with butter,
salted water or orange juice.
Meat
Baste lean meat with fat as required or cover it with
strips of bacon. Score the rind crosswise. If you turn the
joint when cooking it, ensure that the rind is underneath
to begin with.
Temperature
Time in minutes
in °C
150-160*
25-35
190-210*
15-25
80*
110-140
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