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a cocktail stick into the cake at the highest point. If the cocktail stick comes out clean, the cake is ready. The cake collapses. Use less fluid next time or set the oven temperature 10 degrees lower. Observe the specified mixing times in the recipe. The cake has risen in the middle but is Do not grease the sides of the springform cake tin. After baking, loosen the cake care- lower around the edge. fully with a knife. The cake goes too dark on top. Place it lower in the oven, 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 cocktail stick. 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) Use slightly less fluid next time and bake for slightly longer at a lower temperature. For looks good, but is soggy on the inside cakes with a moist topping, bake the base first. Sprinkle it with almonds or bread crumbs (sticky, streaked with water) . and then place the topping on top. Please follow the recipe and baking times. The cake is unevenly browned. Select a slightly lower temperature to ensure that the cake is baked more evenly. Protruding greaseproof paper can affect the air circulation. For this reason, always cut greaseproof paper to fit the baking tray. 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 bak- the baked items to expand well and turn brown on all sides. ing. 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 Universal pan with wire insert 1 : 130-140 40 + 40 Top side, top rump Universal pan with wire insert 1 : 160-170 30 + 25 Lamb Leg Universal pan with wire insert 1 : 160-170 30 + 25 Shoulder (bone in) Universal pan with wire insert 1 : 160-170 25 + 20 Shoulder (boned and rolled) Universal pan with wire insert 1 : 170-180 25 + 25 Rack of lamb Universal pan with wire insert 1 : 180-190 25 + 25 Pork Roast joint Universal pan with wire insert 1 : 180-190 35 + 35 Loin joint Universal pan with wire insert 1 : 170-180 30 + 30 Belly Universal pan with wire insert 1 : 160-170 30 + 25 Gammon joint Universal pan with wire insert 1 : 160-170 30 + 30 Poultry Chicken Universal pan with wire insert 1 : 170-180 25 + 25 Chicken, portion ( 200-250 g each) Universal pan with wire insert 1 : 190-200 20 + 25 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) Un...