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Tested for you in our cooking studio en
31
Baking tips
Meat, poultry, fish, toast
Table for the gas grill
The values in the table apply to dishes placed in a cold
oven.
After Z of the cooking time, turn the pieces of meat
over.
Always place the meal in the middle of the wire rack.
If you are grilling directly on the wire rack, you should
insert the baking tray at level 1 . The fish juices are
collected in the pan and the oven is kept cleaner.
The rotary spit is particularly good for cooking large
roasts, rolled roasting joints or poultry. The meat
becomes crispy and brown.
In the section Grilling with the rotary spit, you will find the
instructions for operating the rotary spit.
You wish to bake according to your own rec-
ipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is baked
through:
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cocktail stick into
the cake at its deepest point. If the cocktail stick comes out clean, the cake is ready.
The cake collapses. Next time, add less liquid. Observe the specified mixing times in the recipe.
The cake has risen in the middle but is lower
around the edge.
Do not grease the edge of the springform cake tin. After baking, loosen the cake carefully with a knife.
The cake is too dry. Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an alcoholic drink
over it. Next time, reduce the baking time.
The bottom of a fruit cake is too light. Place the cake one level lower the next time.
The fruit juice overflows. Next time, use the deeper universal pan (if available).
The pieces of dough are sticking together
when the yeast rolls are baked.
There must be a distance of about 2 cm between the bread rolls. This gives enough space for the
bread rolls to expand and bake evenly on all sides.
Condensation forms when you bake moist
cakes.
Steam can form during baking, which escapes via the door. The steam may settle and form water
droplets on the control panel or on the fronts of adjacent units. This is a natural process.
Dish Weight Accessories and oven-
ware
Level Type of heat-
ing
Cooking time in min-
utes
Meat
Steaks, (2 pieces, 3 cm thick) 0.5 kg Wire rack 4
(
30-40
Hamburgers (6 slices) 0.3 kg Wire rack 4
(
10-20
Sausages (5 pieces) 0.2 kg Wire rack 4
(
10-20
Skewered meat 1.0 kg Rotary spit 1
(
90-110
Poultry
Chicken drumsticks (4 pieces) 1.5 kg Wire rack 4
(
40-50
Poultry 1.5 kg Rotary spit 1
(
80-90
Duck 2.0 kg Rotary spit 1
(
80-100
Fish
Fish, whole (2 pieces) 1.0 kg Wire rack 4
(
35-45
Fish fillets (4 pieces) 0.5 kg Wire rack 4
(
35-45
Toast
Toasts, browned (4 slices) - Wire rack 4
(
2-4
Toasts with filling, browned from above
(4 slices)
- Wire rack 4
(
3-5
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