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22 electrolux
Tips on Baking
baking results
Bottom of cake is too light
Cake collapses (is sticky, lumpy,
smooth)
Cake is too dry
Cake browns unevenly
Cake not cooked through in the
time stated
Roasting
Ovenware for roasting
• Any heat-resistant ovenware is suitable to
use for roasting. (Please follow the manu-
facturer's instructions.)
• You can place large roasts directly in the
roasting tray or on the shelf with the
roasting tray underneath.
• We recommend roasting leaner cuts in a
roasting pan with a lid. The meat will be
more succulent.
• All types of meat which are supposed be
browned or form a crust or crackling can
be roasted in a roasting pan without a
lid.
Roasting Tables
Beef
Type of meat
Pot roast
Topside beef or fillet
Possible cause
Wrong shelf level used
Oven temperature too high
Baking time too short
Too much liquid in mixture
Temperature too low
Baking time too long
Oven temperature too high and
baking time too short
Cake mixture/dough is unevenly
distributed
Grease filter is inserted
Temperature too low
Grease filter is inserted
Quanti-
Heating Func-
ty
tion
1 - 1.5 kg Conventional
Cooking
Place cake lower in the oven
Use a slightly lower temperature
setting
Set a longer baking time Bak-
ing times cannot be reduced
by setting higher tempera-
tures
Use less liquid. Pay attention to
mixing times, especially if using
mixing machines
Use a higher oven temperature
setting.
Reduce baking time
Use a lower oven temperature
setting and increase baking
time
Spread the mixture/dough
evenly on the baking tray
Remove the grease filter
Use a slightly higher oven tem-
perature setting
Remove the grease filter
The information given in the following ta-
bles is for guidance only.
• We recommend meat and fish weighing
1 kg or more for roasting in the oven.
• To prevent escaping meat juices or fat
from burning on to the pan, we recom-
mend placing some liquid in the roasting
cookware.
• If required, turn the roast after 1/2 - 2/3 of
the cooking time.
• Use the cooking juices to baste large
roasts and poultry several times during the
cooking time. This will give better roasting
results.
Level
Tempera-
ture (°C)
1
200 - 250
Remedy
Time (h:min)
2:00 - 2:30
per cm of
thickness
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