Table of Contents
Advertisement
Hints, tips and charts
Roasting
with
hot-air and top-/bottom heat
The length of roasting time depends on the kind of
meat, weight and height
of the roast. Basically yourek-
kon per cm height of meat:
@
beef, game
14 - 17 minutes
@
pork, veal
14 - 17 minutes
@ fillet, roastbeef
10 - 12 minutes.
The higher the roast is, the lower the temperature
needs to be.
The doneness can be checked by pressing the meat
down with a spoon. If the roast does not give way, it is
done.
After switch-off leave the roast for another 10 minutes
inthe oven so that no juice will be running out, when you
cut the roast.
Roasting on the wire shelf
Place roast on wire sheif with its serving side turned up-
ward. Insert universal drip pan in runner 1 or 2 and the
wire shelf in the runner above it.
Roasting in the drip pan vessels
Put lean meat, game or meat loaf directly into the drip
pan or in a vessel onto the wire shelf. Put short-roasts
on a sheet into the oven.
In case there is need for a roasting time of more than
an hour, put the ingredients for the gravy into the pan
only half an hour before the end of cooking time, have
them browned and fill in a little hot water.
Bake- and roastware
Use only the accessories supplied with the unit or dark
enamelled baking moulds. Do exclusively make use of
suitable and temperature-resistant baking tins and
roasting dishes.
At baking or roasting with hot-air or pizza function you
can use dark and bright baking moulds, baking pottery,
heat-resistant moulds and pots. Do exclusively make
use of suitable and temperature-resistant baking tins
and roasting dishes. Bright sheets and molds do, how-
ever, extend the baking and roasting times. Please ob-
serve manufacturer's
instructions.
At function top-/bottom heat do not use bright and glea-
ming sheets or moulds.
In the according runner level baking moulds and roa-
sting dishes are put onto the wire shelf. Special hints
are given in the baking and roasting charts.
Temperature selection
The hot air function is faster than ordinary functions in
supplying the food with heat. Therefore, set the tempe-
rature by about 25 °C lower than recommended in reci-
pes for top and bottom heat.
Hint: The househotd appliance dealer is offering baking
/ roasting thermometers for the indication of the state
of cooking.
Grease filter
Grease fitter to be hooked in with all roasting procedu-
res with hotair and when turbogrilling; filter to be remo-
ved when baking as the baking time would otherwise
be extended.
Preheating
As the set temperature is reached within a very short
time, preheating of the oven before inserting the food
is not necessary for most of the baking and roasting
operations.
We recommend preheating with:
@
meat dishes and short-roasts, such as fillet,
roastbeef, schnitzel or cutlet. The meat pores
are quicker closed and the item to be roasted
remains juicy.
@ fancy biscuits that tend to spread easily,
@
rolls, quiches, Swiss rolls.
For this purpose and before insertion of the items the
oven is heated up until the temperature signal lamp
goes out.
Baking with
hot-air and top-/ bottom heat
introduction for using the baking chart
The chart on baking operations contains in most cases
temperature ranges, e.g. 160-175 °C. Select the lower
temperature for the moment. In case of too high tempe-
ratures a cake overcrusts too fast, it will collapse or will
not rise properly, because only an insufficient amount
of water is extracted.
Ifthe baking operation takes too long or if the cake does
not brown enough as expected, you may select a hig-
her setting.
The even browning of the cake can be improved by re-
ducing the baking temperature (by about 10 °C). Then
prolonging of the baking time is necessary.
You might also have to change the baking time even if
you exactly followed the instructions given in the reci-
pe, as the size of eggs, the binding quality of the flour
and the material of which the mould is made can vary.
Advertisement
Table of Contents
