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Baking tips
You wish to bake according to your own
recipe.
How to tell whether sponge cake is
baked through:
The cake collapses.
The cake has risen in the middle but is
lower around the edge.
The cake goes too dark on top.
The cake is too dry.
The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
The pastries are not evenly browned.
The bottom of a fruit cake is too light.
The fruit juice overflows.
The pieces of dough are sticking
together when the yeast rolls are baked.
Condensation forms when you bake
moist cakes.
Meat, poultry, fish
Ovenware
You may use any heatresistant ovenware. The baking tray is
also suitable for large roasts.
Glass ovenware is the most suitable. The lid of the roasting dish
should fit well and close 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 done.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = uncovered
Ovenware with a lid = covered
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
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Meat
Beef
Joint of beef
Tenderloin, medium rare
Sirloin, medium rare
42
Use similar items in the baking tables as a guide.
Approx. 10 minutes before the end of the baking time stated in the recipe, insert a cock-
tail stick into the cake at its deepest point. If the cocktail stick comes out clean, the cake
is ready.
Use less fluid next time or set the oven temperature 10 degrees lower. Observe the
specified mixing times in the recipe.
Do not grease the edge of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
Place the cake lower in the oven and bake at a lower temperature for slightly longer.
Make tiny holes in the finished cake using a cocktail stick. Then drizzle fruit juice or an
alcoholic drink over it. Next time, set the temperature 10 degrees higher and reduce the
baking time.
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Take care to follow recipes and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Pro-
truding greaseproof paper can affect the air circulation. For this reason, always trim
greaseproof paper to fit the baking tray.
Place the cake one level lower the next time.
If available, use a deeper baking tray next time.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Weight
Accessories and
ovenware
1.0 kg
Covered
1.5 kg
2.0 kg
1.0 kg
Uncovered
1.5 kg
1.0 kg
Uncovered
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Level
Type of
heating
2
%
2
%
2
%
1
%
1
%
1
%
Temperature
Cooking time
°C, grill setting
in minutes
200-220
120
190-210
140
180-200
160
210-230
70
200-220
80
200-220
60
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