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23
The cake is too dry. When it is done, make small holes in the cake using a toothpick. Then drizzle fruit
juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees
higher and reduce the baking time.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the
inside (sticky, streaked with water).
Use slightly less fluid next time and bake for slightly longer at a lower temperature.
When baking cakes with a moist topping, bake the base first, cover with almonds
or bread crumbs and then add the topping. Please follow the recipe and follow
the baking times.
The cake cannot be turned out of
the dish when it is turned upside
down.
After baking, allow the cake to cool for a further 5 to 10 minutes, then it will be
easier to turn out of the tin. If it still sticks, carefully loosen the cake around the
edges using a knife. Turn the cake tin upside down again and cover it several
times with a cold, wet cloth. Next time, grease the tin well and sprinkle some
bread crumbs into it.
You have measured the temperature
of the oven using your own meat
thermometer and found there is a
discrepancy.
The oven temperature is measured by the manufacturer after a specified period
of time using a test rack in the centre of the cooking compartment. Ovenware
and accessories affect the temperature measurement, so there will always be
some discrepancy when you measure the temperature yourself.
Sparks are generated between the
tin and the wire rack.
Check that the tin is clean on the outside. Change the position of the tin in the
cooking compartment. If this does not help, continue baking but without the
microwave. The baking time will then be longer.
ROASTING AND GRILLING
About the tables
The temperature and roasting time depend on the
type and amount of food being cooked. This is why
temperature ranges are given in the tables. Begin with the
lower temperature and, if necessary, use a higher setting
the next time,
For more information, see the section entitled Tips for
grilling and roasting which follows the tables.
Ovenware
You may use any heat resistant ovenware which is suitable
for use in a microwave. Metal roasting dishes are not
suitable for roasting with microwaves.
The ovenware can become very hot. Use oven gloves to
take the ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after they
have been removed from the oven. The glass could crack
if placed on a cold or wet surface.
Tips for roasting
• Use a deep roasting dish for roasting meat
and poultry.
• Check that your ovenware fits in the cooking
compartment. It should not be too big.
• Meat: Cover approx. two thirds of the ovenware base
with liquid. Add slightly more liquid for pot roasts.
Turn pieces of meat halfway through the cooking
time. When the roast is ready, turn off the oven and
allow it to rest for an additional 10 minutes. This
allows better distribution of the meat juices.
• Poultry: Turn the pieces of meat after
2
/
3
of the
cooking time has elapsed.
Tips for grilling
• Always keep the oven door closed when grilling and
do not preheat.
• As far as possible, the pieces of food you are grilling
should be of equal thickness. Steaks should be at
least 2 to 3 cm thick. This will allow them to brown
evenly and remain succulent and juicy. Do not add
salt to steaks until they have been grilled.
• Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
• Dark meat, e.g. beef, browns more quickly than
lighter coloured meat such as veal or pork. When
grilling light-coloured meat or fish, these often only
brown slightly on the surface, although they are
cooked and juicy on the inside.
• The grill element switches off and on again
automatically. This is normal. The grill setting
determines how frequently this will happen.
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