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manual abstract
Do not place too many on a baking tray ¦ Follow the manufacturer's instructions. The information in the table is a guideline and applies to aluminium baking trays. The values may vary depending on the type and amount of dough/mixture and on the baking tin. We recommend that you set the lower of the specified temperatures the first time. This will generally allow more even browning. The values in the table apply to putting food in the cold oven. % Top/ bottom heat Meals Shelf position Temperature in °C Baking time in minutes Pizza, fresh 1 210 230* 20 - 30 Savoury flan 1 210 230* 15 - 25 Quiche 2 200 - 220 50 - 60 Tart 1 200 220* 30 - 45 Swiss flan 1 180 200* 45 - 55 Potato gratin made from raw potatoes 2 200 - 220 50 - 60 Strudel, frozen 1 200 - 220 35 - 45 Pizza, frozen 1 210 - 230 10 - 20 Potato products, frozen Chips 1 200 - 220 15 - 25 Croquettes/Rosti 1 190 - 210 20 - 30 Baked goods Bread rolls, frozen 2 190 - 210 5 - 15 Part-baked rolls, frozen 2 180 - 200 10 - 20 Part-baked rolls 2 190 - 210 5 - 15 * Preheat oven Tips and tricks The cake is too light in colour Check the shelf position and the recommended bakeware. Place the baking tin on the wire rack and not on the baking tray. Increase the baking time or the temperature. The cake is too dark Check the shelf position. Shorten the baking time or reduce the temperature. The cake is unevenly browned in the Check the shelf position and the temperature. Check that the baking tin is in the correct baking tin position on the wire rack. The cake on the baking tray is unevenly Check the shelf position and the temperature. When baking small items, make sure that browned they are the same size and thickness. The cake is too dry Shorten the baking time and increase the temperature slightly. The cake is too moist in the centre Reduce the temperature. Note: Higher temperatures do not mean shorter baking times (cooked on the outside, but not on the inside). Increase the baking time and allow the cake mixture to rise for longer. Add less liquid to the mixture. The cake collapses when you take it out Add less liquid to the mixture. Increase the baking time or reduce the temperature. of the oven The specified baking time is not correct For small baked items, check the amount on the baking tray. Small baked items must not be touching each other. Frozen products are not browned evenly If frozen products are unevenly browned when prebaked, then uneven browning is to be after baking expected after baking. Frozen products are not browned, not Remove ice from frozen products before baking them. Do not use heavily frosted frozen crispy or the specified times are not cor- products. rect Roasting : 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. Open roasting For open roasting, a roasting dish without a lid is used. If required, add liquid to the roasting dish. While the meat is roasting, this liquid will evaporate. Carefully pour in more hot liquid if required. Turn the roast approximately half to two thirds of the way through the roasting time. Roasting in the universal pan You can purchase the universal pan as an accessory at specialist retailers (see section: Accessories). 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. You can also cook side dishes ( e. g. vegetables) at the same time as roasting meat in the universal pan. For smaller joints, you can use a smaller roasting dish instead of the universal pan. Place this directly on the wire rack. Roasting with a lid Roasting dishes with lids are used for this kind of roasting. This method is particularly suitable for pot roasts. Roasting table The roasting time and temperature depend on the size, height, type and quality of the item. As a general rule: the larger the item, the lower the temperature and the longer the roasting time. The information in the table is a guideline, and relates to items cooked without a lid. The values may vary depending on the type and quantity of the meat/ fish and on the roasting dish. You should set the lower of the specified temperatures the first time. This will generally allow more even browning. At the end of the roasting time, switch the oven off and leave the roast to rest for approximately 10 minutes in the cooking compartment with the door closed. The recommended rest time is not included in the given roasting times. The information in the table is for food placed in a cold oven and for meat/ fish taken directly from the refrigerator. % Top/ bottom heating Item for roasting Shelf position Temperature in ° C Roasting time in minutes Meat loaf (made from 500 g meat) 2 200 - 210 60 - 70 Fish, whole (300 g) 2 180 - 200 20 - 30 Fish, whole (700 g) 2 180 - 200 30 - 40 Pork Fillet, medium (400 g) 3 200 - 230 30 - 45 Roast with rind (1.5 kg) 2 200 - 220 120 - 150 Joint, marbled, without rind, e. ...