Tips for the automatic programmes
The weight of the joint or poultry is | The weight range is deliberately limited. For very large joints, it is often impossible to |
greater than the weight ranges availa- | obtain a sufficiently large roasting dish. Prepare large pieces with % Top/bottom heating |
ble. | or 4 Hot air grilling. |
The joint has cooked well, but the juices Select a smaller dish or use more liquid. are too dark.
The joint has cooked well, but the juices Select a larger dish or use less liquid. are too clear and watery.
The joint is too dry on the top. | Use a dish with a tightly fitting lid. Very lean meat will remain more succulent if it is cov- |
| ered with rashers of bacon. |
The joint looks good, but there was a burning smell during roasting.
The lid of the roasting dish is not closed properly, or the meat has expanded and has pushed up the lid. Always use the right lid for your ovenware. Make sure that there is at least 3 cm between the meat and the lid.
You wish to prepare frozen meat.
Season frozen meat in the same way as fresh meat. Caution: For frozen meat it is not possible to delay the end time. The meat would defrost during the waiting time and would be inedible.
Tested for you in our cooking studio
Here you will find a selection of dishes and the ideal settings for them. We will show you which type of heating and which temperature are best suited for your dish. You can find information about suitable accessories and the height at which they should be inserted. There are also tips about cookware and preparation methods.
Notes
■The values in the table always apply to dishes placed into the cooking compartment when it is cold and empty.
Only preheat the appliance if the table specifies that you should do so. Do not line the accessories with greaseproof paper until after they have been preheated.
■The times specified in the tables are guidelines only. They will depend on the quality and composition of the food.
■Use the accessories supplied. Additional accessories may be obtained as special accessories from specialist retailers or from the
Before using the oven, remove any unnecessary accessories and ovenware from the cooking compartment.
■Always use oven gloves when taking hot accessories or ovenware out of the cooking compartment.
Cakes and pastries
Baking on one level
When baking cakes, the best results can be achieved using % Top/bottom heating.
When baking with : 3D hot air, use the following shelf heights for the accessory:
■Cakes in tins: level 2
■Cakes on trays: level 3
Baking on two or more levels
Use : 3D hot air.
Shelf heights for baking on 2 levels:
■Universal pan: level 3
■Baking tray: level 1
Shelf heights for baking on 3 levels:
■Baking tray: level 5
■Universal pan: level 3
■Baking tray: level 1
Baking trays that are placed in the oven at the same time will not necessarily be ready at the same time.
The tables show numerous suggestions for your dishes.
If you are baking with 3 cake/loaf tins at the same time, place these on the wire racks as indicated in the picture.
Baking tins
It is best to use
Baking times are increased when
If you wish to use silicone baking tins, use the information and recipes provided by the manufacturer as a guide. Silicone baking tins are often smaller than normal tins. The amount of mixture and recipe instructions may differ.
Tables
The tables show the ideal type of heating for the various cakes and pastries. The temperature and baking time depend on the amount and composition of the mixture. This is why temperature ranges are given in the tables. You should try the lower temperature first, since a lower temperature results in more even browning. You can increase the temperature next time if necessary.
If you preheat the oven, the baking time is shortened by 5 to 10 minutes.
Additional information can be found in the Baking tips section following the tables.
Note: Due to the high level of moisture when baking with ' HydroBake, condensation can form on the inside window of the oven. Open the oven door carefully, as hot steam will escape.
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