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Tips and tricks
The cake is too light in colour
The cake is too dark
The cake is unevenly browned in the bak-
ing tin
The cake on the baking tray is unevenly
browned
The cake is too dry
The cake is too moist in the centre
With very moist cakes, e.g. fruit flans, a lot
of steam is generated in the cooking com-
partment which condenses on the appli-
ance door.
The cake collapses when you take it out of
the oven
The specified baking time is not correct
Frozen products are not browned evenly
after baking
Frozen products are not browned, not
crispy or the specified time is not correct
Saving energy
Roasting
In this section, you will find information on
roasting in general
■
roasting without a lid
■
roasting with a lid
■
roasting meat, poultry and fish (roasting table)
■
tips and tricks for roasting
■
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There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Do not use shelf height 2 when roasting with
The air circulation would be impaired and this will have a
negative effect on your roast.
Check the shelf height.
Check whether you have used the bakeware that we have recommended.
Place your tin on the wire rack and not on the baking tray.
If the shelf height and the bakeware are correct, then you should either extend the bak-
ing time or increase the temperature.
Check the shelf height.
If the shelf height is correct, you should either shorten the baking time or reduce the
temperature.
Check the shelf height.
Check the temperature.
Make sure that your baking tin is not placed directly in front of the air outlets in the rear
wall of the cooking compartment.
Check that the baking tin is in the correct position on the wire rack.
Check the shelf height.
Check the temperature.
If you are baking on several levels, take out the baking trays at different times.
When baking small items, make sure that they are the same size and thickness.
Set a slightly higher temperature and a slightly shorter baking time.
Set a slightly lower temperature.
Note: Higher temperatures do not necessarily mean shorter baking times (cooked on
the outside, but not on the inside). Select a longer baking time and allow the cake mix-
ture to prove for longer. Add less liquid to the mixture.
If you briefly and carefully open the appliance door (once or twice, or more often for
longer baking times), you can let the steam out of the cooking compartment and con-
siderably lessen the condensation.
Use less liquid for the mixture.
Set a longer baking time or a slightly lower temperature.
For small items, check the quantity on the baking tray. The items must not be touching
each other.
Check whether the frozen product is unevenly browned before baking. This uneven
browning will remain after the baking time.
Remove ice from frozen products before baking. Do not use frozen products that are
heavily frosted
Only preheat the appliance when it is specified in the baking table that you should do
so.
Use dark baking tins as these absorb the heat better.
Make use of the residual heat with longer baking times and switch the oven off
5 10 minutes before the end of the baking time.
Open roasting
For open roasting, a roasting dish without a lid is used.
When you are roasting with
turn the roast approximately half to two thirds of the way
through the roasting time.
Roasting in the universal pan
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
Deglaze the pan of the juices with hot water, stock, wine or
similar. Bring to the boil, thicken with cornflour, season and
3
CircoTherm®.
pass through a sieve if necessary.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
%
Top/bottom heat, you should
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