Tips for baking:
–You can use any
You can also use the grilling tray for large roasts. After removing glass dishes, place them on a dry kitchen cloth or cooling grill. Do not place them on a cold or wet support surface. The glass could crack.
–You are advised to use dark metal baking forms. You may also use light baking forms in the hot air mode. In this case, the baking time is longer.
–The values in the cooking tables apply to the preheated oven. The temperature and duration depend on the quantity and consistency of the dough. This is why the tables list temperature ranges. You are advised to begin with the lowest temperature the first time. If required, set it higher the next time. Remember: a lower temperature ensures more even browning.
–To find out if your cake mixture has baked properly, insert a wooden stick at the highest point of the cake around
–In the ECO mode you might notice a slightly stronger smell with certain foods (for example yeast dough). In this case it is advisable to use the normal hot air circulation mode.
Tips for roasting and grilling:
–Before serving, allow the roast to rest for
10 minutes with the oven switched off and closed. This keeps the roast juicy.
–Always grill in the closed oven. If possible, grilled pieces should be equally thick, at least 2 to 3 cm. When this is the case, they will brown evenly and will stay nice and juicy. Never grill steaks salted! Place pieces for grilling directly on the grid iron.
–Poultry becomes particularly crispy brown if you coat it with butter, salt water,
–Even sensitive frozen food is thawed gently and fast. Place the frozen food on the grid iron and turn the “Temperature" control knob to the “Light" position. Use the grilling tray to collect the liquid from thawing.
–When roasting put a little bit of water into the grilling tray and place it one level below the grid iron. This ensures that the juices of the meat are collected and the oven stays clean.
–In the case of duck or goose, pierce the skin under the wings to allow the fat to drain off.
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