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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 you have one. Small baked items made out of yeast There should be a gap of approx. 2 cm around each item. This gives enough space for dough stick to one another when the baked items to expand well and turn brown on all sides. baking. You were baking on several levels. The Always use : 3D hot air to bake on more than one level. Baking trays that are placed in items on the top baking tray are darker the oven at the same time will not necessarily be ready at the same time. than that on the bottom baking tray. Condensation forms when you bake Baking may result in the formation of water vapour, which escapes above the door. The moist cakes. steam may settle and form water droplets on the control panel or on the fronts of adjacent units. This is a natural process. Meat, poultry, fish Ovenware The universal pan with insert wire rack is suitable for large roasts. You may also use any heat-resistant ovenware. Glass ovenware is the most suitable. Ensure that the lid of the roasting dish fits well and closes properly. Add a little more liquid when using enamelled roasting dishes. With roasting dishes made of stainless steel, browning is not so intense and the meat may be somewhat less well cooked. Increase the cooking times. Always place the ovenware in the centre of the wire rack. Place hot glass ovenware on a dry mat after cooking. The glass could crack if placed on a cold or wet surface. Roasting The information in the table applies to food placed in a cold oven and for meat taken directly from the refrigerator. The joints of meat should weigh between 500 g and 2 kg. Ensure that you always use the lower temperature, if the weight of the joint you wish to roast is high. If there are several pieces of meat, calculate the roasting time using the weight of the heaviest piece of meat. The individual pieces of meat should be approximately the same size. Meat When using the % Top/ bottom heating and 4Circulated air grilling types of heating, turn the pieces of meat halfway through the cooking time. When the roast is ready, turn off the oven and allow it to rest for 10 minutes. This allows better distribution of the meat juices. When roasting joints of pork with a rind, make cuts in the rind crossways and if it is to be turned, first place the joint with the rind side down in the dish. Food Dish Shelf position Type of heating Temperature in °C Time, min. per 500 g + add. time Beef Slow roast joint Top side, top rump Universal pan with wire insert Universal pan with wire insert 1 1 : : 130-140 160-170 40 + 40 30 + 25 Lamb Leg Shoulder (bone in) Shoulder (boned and rolled) Rack of lamb Universal pan with wire insert Universal pan with wire insert Universal pan with wire insert Universal pan with wire insert 1 1 1 1 : : : : 160-170 160-170 170-180 180-190 30 + 25 25 + 20 25 + 25 25 + 25 Pork Roast joint Loin joint Belly Gammon joint Universal pan with wire insert Universal pan with wire insert Universal pan with wire insert Universal pan with wire insert 1 1 1 1 : : : : 180-190 170-180 160-170 160-170 35 + 35 30 + 30 30 + 25 30 + 30 Poultry Chicken Chicken, portion (200-250 g each) Universal pan with wire insert Universal pan with wire insert 1 1 : : 170-180 190-200 25 + 25 20 + 25 16 Food Dish Shelf position Type of heating Temperature in °C Time, min. per 500 g + add. time Chicken, quarter (450 g each) Universal pan with wire insert 1 : 180-190 20 + 25 Duck Universal pan with wire insert 1 : 180-190 20 + 20 Turkey, crown Universal pan with wire insert 1 : 160-170 15 + 15 Turkey, whole (up to 12 kg) Universal pan with wire insert 1 : 160-170 12 + 12 Casserole Diced meat (beef, pork, lamb) Wire rack + glass roasting dish with lid 2 : 140 120-150 (total time) Braising steaks Wire rack + glass roasting dish with lid 2 : 140 120-150 (total time) Chicken Wire rack + glass roasting dish with lid 2 : 140 60-90 Complete meal With beef With chicken Wire rack + universal pan with wire insert Wire rack + universal pan with wire insert 4+ 1 4+ 1 : : 160, then 200 (yorkshire pudding) 180 weight of meat (see table above) + 15-25 for yorkshire pudding weight of chicken ( see table above) Food Dish Shelf position Type of heating Temperature in °C Time, min. per 500 g + add. time Lamb Leg Universal pan with wire insert 1 4 150-170 30 + 35 Rack of lamb Universal pan with wire insert 1 4 180-200 25 + 25 Pork Roast joint Universal pan with wire insert 1 4 180-200 35 + 40 Belly Universal pan with wire insert 1 4 220-240 25 + 40 Poultry Chicken Universal pan with wire insert 1 4 200-220 25 + 15 Chicken, portion ( 200-250 g each) Universal pan with wire insert 3 4 210-230 25 + 25 Chicken, quarter (450 g each) Universal pan with wire insert 2 4 220-240 20 + 25 Duck Universal pan with wire insert 1 4 190-210 20 + 20 Grilling When grilling, preheat the oven for approx. 3 minutes, before putting ...
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