10
Tips and tricks
Roasting
In this section, you will find information on
■
roasting in general
■
roasting without a lid
■
roasting with a lid
■
roasting meat, poultry and fish (roasting table)
■
tips and tricks for roasting
:
There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Open roasting
For open roasting, a roasting dish without a lid is used.
While the meat is roasting, the liquid in the roasting dish will
evaporate. Carefully pour in more hot liquid if required.
When you are roasting with
%
Top/bottom heat, turn the roast
approximately half to two thirds of the way through the roasting
time.
Roasting in the universal pan
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
Deglaze the pan of the juices with hot water, stock, wine or
similar. Bring to the boil, thicken with cornflour, season and
pass through a sieve if necessary.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
The cake is too light in colour
Check the shelf height.
Check whether you have used the bakeware that we have recommended.
Place your tin on the wire rack and not on the baking tray.
If the shelf height and the bakeware are correct, then you should either extend the bak-
ing time or increase the temperature.
The cake is too dark
Check the shelf height.
If the shelf height is correct, you should either shorten the baking time or reduce the
temperature.
The cake is unevenly browned in the bak-
ing tin
Check the shelf height.
Check the temperature.
Check that the baking tin is correctly positioned on the wire rack.
The cake on the baking tray is unevenly
browned
Check the shelf height.
Check the temperature.
When baking small items, make sure that they are the same size and thickness.
The cake is too dry
Set a slightly higher temperature and a slightly shorter baking time.
The cake is too moist in the centre
Set a slightly lower temperature.
Note: Higher temperatures do not necessarily mean shorter baking times (cooked on
the outside, but not on the inside).
Select a longer baking time and allow the cake mixture to prove for longer.
Add less liquid to the mixture.
With very moist cakes, e.g. fruit flans, a lot
of steam is generated in the cooking com-
partment which condenses on the appli-
ance door.
If you briefly and carefully open the appliance door (once or twice, or more often for
longer baking times), you can let the steam out of the cooking compartment and con-
siderably lessen the condensation.
The cake collapses when you take it out of
the oven
Use less liquid for the mixture.
Set a longer baking time or a slightly lower temperature.
The specified baking time is not correct
For small items, check the quantity on the baking tray. The items must not be touching
each other.
Frozen products are not browned evenly
after baking
Check whether the frozen product is unevenly browned before baking. This uneven
browning will remain after the baking time.
Frozen products are not browned, not
crispy or the specified time is not correct
Remove ice from frozen products before baking. Do not use frozen products that are
heavily frosted
Saving energy
Only preheat the appliance when it is specified in the baking table that you should do
so.
Use dark baking tins as these absorb the heat better.
Make use of the residual heat with longer baking times and switch the oven off
5
10 minutes before the end of the baking time.
