Gaggenau EB 270, EB 291, EB 290, EB 271 manual Place pieces for grilling directly on the grid

–You can use any heat-resistant crockery. Place crockery in the middle of the grid. You can also use the universal pan for large roasts. After removing glass crockery, pace it on a dry kitchen cloth or grid. Do not place it 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.

–If you want to bake according to your own recipes, orientate yourself to similar recipes in the table.

–To find out if your cake mixture has baked properly, insert a wooden stick at the highest point of the cake around 5-10 minutes before expiry of the baking time specified in the recipe. The cake is ready if dough no longer sticks to the wood.

–Moist baked and roasted food may produce abundant steam. Briefly and carefully open the oven door once or twice and allow the steam to escape. This will ensure that dripping water will not spoil your oven or your built-in furnishings.

–The result of roasting depends on the type and quality of the meat. Add 2 to 3 tablespoons of liquid to lean meat. Depending on the size, add 8 to 10 tablespoons to pot roasts. Turn large roasts after half of the roasting time.

–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.

–Poultry becomes particularly crispy brown if you coat it with butter, salt water, dripped-off fat or orange juice.

–At 38 °C, even sensitive frozen food is thawed gently and fast. Place the frozen food on the gridiron and turn the "Mode" control knob to the "Ferment" position. Use the grill pan to collect the liquid from thawing.

–If you only want to grill one piece of meat, place it in the middle of the grid for best results. Place the universal pan on the first level.

This ensures that the juices of the meat are collected and the oven stays clean.

–Turn grilled pieces after two-thirds of the time specified in the tables.

–You might notice that the grill element goes on and off automatically during the grilling time. This is normal. The number of times it switches itself on and off depends on the cooking level you have chosen.

–In the case of duck or goose, pierce the skin under the wings to allow the fat to drain off.

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