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en Tested for you in our cooking studio
30
Baking tips
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 heatresistant 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
Notes
■ 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 Z of the cooking time
has elapsed.
Tips for grilling
Notes
■ 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.
You want to bake according to your own recipe. Use similar items in the baking tables as a guide.
Use baking tins made of silicone, glass, plastic or
ceramic materials.
The baking tin must be heat-resistant up to 250 °C. Cakes in these baking tins will be less brown.
When using the microwave, the cooking time will be shorter than the time shown in the table.
How to establish whether sponge cake is baked
through.
Approximately 10 minutes before the end of the baking time specified in the recipe, poke the cake
with a cocktail stick at its highest point. If the cocktail stick comes out clean, the cake is ready.
The cake collapses. Use less liquid next time or set the oven temperature 10 degrees lower and extend the baking
time. Observe the specified mixing times in the recipe.
The cake has risen in the middle but is lower
around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a
knife.
The cake is too dark. Select a lower temperature and bake the cake for a little longer.
The cake is too dry. When it is done, make small holes in the cake using a toothpick. Then drizzle fruit juice or an alco-
holic 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 temper-
ature measurement, so there will always be some discrepancy when you measure the tempera-
ture 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 compart-
ment. If this does not help, continue baking but without the microwave. The baking time will then
be longer.
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