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Tips for the automatic programmes
The weight of the joint or poultry is
greater than the weight ranges availa-
ble.
The joint has cooked well, but the juices
are too dark.
The joint has cooked well, but the juices
are too clear and watery.
The joint is too dry on the top.
The joint looks good, but there was a
burning smell during roasting.
You wish to prepare frozen meat.
Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for
them. We will show you which type of heating and which
temperature are best suited for your dish. You can find
information about suitable accessories and the height at which
they should be inserted. There are also tips about cookware
and preparation methods.
Notes
The values in the table always apply to dishes placed into the
■
cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you
should do so. Do not line the accessories with greaseproof
paper until after they have been preheated.
The times specified in the tables are guidelines only. They will
■
depend on the quality and composition of the food.
Use the accessories supplied. Additional accessories may be
■
obtained as special accessories from specialist retailers or
from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
Always use oven gloves when taking hot accessories or
■
ovenware out of the cooking compartment.
Cakes and pastries
Baking on one level
When baking cakes, the best results can be achieved using
Top/bottom heating.
:
When baking with
3D hot air, use the following shelf heights
for the accessory:
Cakes in tins: level 2
■
Cakes on trays: level 3
■
Baking on two or more levels
:
Use
3D hot air.
Shelf heights for baking on 2 levels:
Universal pan: level 3
■
Baking tray: level 1
■
Shelf heights for baking on 3 levels:
Baking tray: level 5
■
Universal pan: level 3
■
Baking tray: level 1
■
The weight range is deliberately limited. For very large joints, it is often impossible to
obtain a sufficiently large roasting dish. Prepare large pieces with
4
or
Hot air grilling.
Select a smaller dish or use more liquid.
Select a larger dish or use less liquid.
Use a dish with a tightly fitting lid. Very lean meat will remain more succulent if it is cov-
ered with rashers of bacon.
The lid of the roasting dish is not closed properly, or the meat has expanded and has
pushed up the lid. Always use the right lid for your ovenware. Make sure that there is at
least 3 cm between the meat and the lid.
Season frozen meat in the same way as fresh meat. Caution: For frozen meat it is not
possible to delay the end time. The meat would defrost during the waiting time and would
be inedible.
%
Baking trays that are placed in the oven at the same time will
not necessarily be ready at the same time.
The tables show numerous suggestions for your dishes.
If you are baking with 3 cake/loaf tins at the same time, place
these on the wire racks as indicated in the picture.
Baking tins
It is best to use dark-coloured metal baking tins.
Baking times are increased when light-coloured baking tins
made of thin metal or glass dishes are used, and cakes do not
brown so evenly.
If you wish to use silicone baking tins, use the information and
recipes provided by the manufacturer as a guide. Silicone
baking tins are often smaller than normal tins. The amount of
mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. This is why
temperature ranges are given in the tables. You should try the
lower temperature first, since a lower temperature results in
more even browning. You can increase the temperature next
time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10
minutes.
Additional information can be found in the Baking tips section
following the tables.
Note: Due to the high level of moisture when baking with
HydroBake, condensation can form on the inside window of the
oven. Open the oven door carefully, as hot steam will escape.
%
Top/bottom heating
'
25
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