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for the weight of the joint. How to tell when the roast is ready. Use a meat thermometer ( available from specialist shops) or carry out a “ spoon test” . Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the crackling Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery. Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units. Au gratin, souffles, toast Place the cookware on the wire shelf. To roast directly on the wire shelf without containers, insert the enamelled tray at level 1. This will keep the oven cleaner. The result of a gratin depends on the size of the dish and gratin height. The data shown in the table are only given as a guide. Food Accessories and cookware Level Heating Temperature at °C, Time in grill power minutes Gratins Gratins, dessert Souffle Pasta au gratin Lasagne Tin for au gratin cooking Tin for au gratin cooking Ramekins Tin for au gratin cooking Tin for au gratin cooking 2 2 2 2 2 % % % % % 180-200 180-200 200-220 200-220 180-200 50-60 35-45 25-30 40-50 40-50 19 Food Accessories and cookware Level Heating Temperature at °C, Time in grill power minutes Au gratin dishes Potatoes gratin with raw ingredients, 1 baking pan for au gratin cooking 2 7 160-180 60-80 max. 4 cm in height 2 two baking pans for au gratin cooking 3+ 1 < 150-170 60-80 Toast 4 units au gratin Wire shelf + universal tray 3+ 1 7 160-170 10-15 12 units, au gratin Wire shelf + universal tray 3+ 1 7 160-170 15-20 Ready-made products Read the manufacturer's instructions on the packaging. When covering accessories with parchment paper, ensure that the paper is suitable for high temperatures. Cut the paper to the size of the dish to be prepared. The result depends directly on the type of food. There may be irregularities and colour differences in raw products. Dish Accessories Level Heating type Temperature in ° C Time in minutes Pizza, deep frozen Thin base pizza Universal tray 2 6 200- 220 15-25 Universal tray + wire shelf 3+1 < 180- 200 25-35 Thick base pizza Universal tray 2 6 170- 190 20-30 Universal tray + wire shelf 3+1 < 170- 190 30-40 Pizzabaguette Universal tray 3 6 170- 190 20-30 Mini pizza Universal tray 3 6 190- 210 10-20 Pizza, frozen Pizza ( preheat) Universal tray 1 6 180- 200 10-15 Potato- based products, deep frozen Chips Universal tray 3 6 190- 210 20-30 Universal tray + oven tray 3+ 1 < 190- 200 35-45 Croquettes Universal tray 3 6 190- 210 20-25 Potato cakes, stuffed Universal tray 3 6 200- 220 15-25 potatoes Bakery products, deep frozen Bread rolls and baguettes Universal tray 3 6 180- 200 10-20 Pretzels (bread dough) Universal tray 3 6 200- 220 10-20 Bakery products, pre- baked Bread rolls and baguettes Universal tray 2 % 190- 210 10-20 Universal tray + wire shelf 3+1 < 160- 180 20-25 Fried foods, deep frozen Fish fingers Universal tray 2 6 220- 240 10-20 Chicken fingers, nuggets Universal tray 3 6 200- 220 15-25 Puff pastry, deep frozen Puff pastry Universal tray 3 6 190- 210 30-35 Special dishes At low temperatures, a good creamy yoghurt and a spongy yeast dough can be obtained. First remove accessories and wire shelves or left and right- hand side rails from inside the oven. Making yoghurt 1. Boil 1 litre of milk ( 3.5 % fat) and allow it to cool to about 40 °C. 2. Mix 150 g of yoghurt ( at fridge temperature) . 3. Pour the mixture into jars or bowls and cover them with transparent film. 4. Preheat the oven as instructed. 5. Now, place the bowls or jars on the bottom of the oven and prepare as follows. Leaving yeast dough to rise 1. Prepare the yeast dough as usual. Pour the dough into a heat-resistant ceramic baking dish and cover it. 2. Preheat the oven as instructed. 3. Turn off the appliance and allow the dough to rise inside the oven. Food Cookware Level Type of heating Temperature Time Yoghurt Place the bowls or jars at the bottom < Preheat to 50 ° C 5 min. of the oven 50 ° C 8 h Allow the dough Place a heat resistant at the bottom < Preheat to 50 ° C 5-10 min. with yeast to rise cookware of the oven turn off the appliance and place 20-30 min. the dough inside the oven. Defrosting Remove frozen food from the container and place in appropriate cookware on the wire shelf. Defrosting time depends on the type and quantity of food. Place the bird on a dish with the breast facing down. Read and note the manufacturer's instructions on the packaging. Frozen products Accessories Level Type of Temperature heating For example, cream cakes, buttercream tarts, chocolate or ...
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