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en How it works
18
¡ Add a little liquid to the poultry in the cookware.
Cover the base of the cookware with approx. 1–
2cm of liquid.
¡ When you turn poultry, ensure that the breast side
or skin side is underneath to begin with.
¡ 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.
¡ Only add salt to steaks once they have been grilled.
Salt draws water from the meat.
Information for those allergic to nickel
In rare cases, small amounts of nickel may pass into
the food.
Tips for roasting and braising
Use these tips for good results when roasting and
braising.
Topic Tip
Lean meat must not dry
out.
¡ Coat lean meat with fat
or oil as required or
cover it with strips of
bacon.
If you want to cook a joint
with rind, proceed as fol-
lows:
¡ Score the rind in a
criss-cross pattern.
¡ Roast the joint with the
rind facing down first.
Keep the cooking com-
partment as clean as pos-
sible.
¡ Cook the food in a
covered roasting dish
at a higher temperat-
ure.
Or:
¡ Use the grill tray. If re-
quired, the grill tray
can be bought later as
an optional accessory.
You want the meat (e.g.
roast beef) to remain hot
and succulent.
¡ When the roast is
ready, switch off the
oven and leave the
meat to rest for
10minutes in the
cooking compartment
with the door closed.
This helps distribute
the meat juices more
evenly. The resting
time is not included in
the specified cooking
time.
¡ After preparing it, wrap
the food in aluminium
foil.
Tips for keeping acrylamide levels to a minimum
when cooking
Acrylamide is harmful to your health and is produced
when you cook cereal and potato products at very high
temperatures.
Meal Tip
General
informa-
tion
¡ Keep cooking times as short as pos-
sible.
¡ Cook food until it is golden brown, but
not too dark.
¡ Use large, thick pieces of food. These
contain less acrylamide.
Baking ¡ Set max. top/bottom heating to
200°C.
¡ Set the temperature in hot air mode to
max.180°C.
Biscuits ¡ Brush baked items and biscuits with
egg or egg yolk. This reduces the pro-
duction of acrylamide.
Oven
chips
¡ Spread the chips out evenly and in a
single layer on the baking tray.
¡ Cook at least 400g at once on a bak-
ing tray so that the chips do not dry
out.
14.3 List of foods
Recommended settings for a variety of foods, sorted
into food categories.
Cakes and other baked goods
Recommended settings for cakes and baked items
The temperature and baking time depend on the quant-
ity and consistency of the dough. This is why temperat-
ure ranges are given in the tables. Set a short cooking
time first. If required, set a longer cooking time next
time. A lower temperature results in more even brown-
ing.
Baking tips
We have compiled a few tips to help you achieve a
good baking result.
Topic Tip
You want your cake to
rise evenly.
¡ Only grease the base
of the springform cake
tin.
¡ After baking, use a
knife to carefully
loosen the cake from
the baking tin.
You do not want small
baked goods to stick to
each other when baking.
Leave a minimum clear-
ance of 2cm around
each item that is to be
baked. This allows
enough space for the
baked goods to expand
and brown on all sides.
Determine whether the
cake is ready.
Push a cocktail stick into
the highest point on the
cake. If the cocktail stick
comes out clean, the
cake is ready.
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