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Bakes and gratins
Your appliance offers a range of heating types for
preparing bakes. You can find the ideal settings for
many dishes in the settings tables.
How well cooked a bake is depends on the size of the
cookware and the depth of the bake.
Use wide, shallow cookware for bakes and gratins.
Food takes longer to cook in deep, narrow cookware
and it browns more on top.
Dish
Bake, savoury, cooked ingredients
Bake, sweet
Potato gratin, raw ingredients, 4 cm deep
Poultry, meat and fish
Your appliance offers you a range of heating types for
preparing poultry, meat and fish. You can find the ideal
settings for certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack is particularly well suited for
larger poultry or for multiple pieces at the same time.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Ensure that
the wire rack is correctly positioned on the universal
pan. ~ "Accessories" on page 40
Pour up to ^ litres of water into the universal pan,
depending on the size and type of the roast. Any
dripping liquid is caught. You can make a sauce from
these juices. In addition, less smoke is generated, and
the cooking compartment stays cleaner.
Roasting in cookware
:
Warning – Risk of injury caused by shattering
glass!
Place hot glass cookware on a dry mat after cooking. If
the surface is damp or cold, the glass may crack.
:
Warning – Risk of scalding!
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
Only use cookware which is suitable for use in an oven.
Glass cookware is best. Check whether the cookware
fits in the cooking compartment.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The poultry, meat and fish
cooks slower and does not brown so well. Use a higher
temperature and/or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
56
All manuals and user guides at all-guides.com
Accessories/cookware
Ovenproof dish
Ovenproof dish
Ovenproof dish
Always use the indicated shelf positions.
You can prepare dishes on one level using a baking tin/
dish or the universal pan.
Baking tins/dishes on the wire rack: Level 1
■
Universal pan: Level 1
■
By preparing several dishes at the same time, you can
make energy savings of up to 45 per cent. Position
baking tins/dishes next to one another in the cooking
compartment.
Shelf posi-
tion
1
1
1
Uncovered cookware
To cook poultry, meat and fish, it is best to use a deep
roasting tin. Place the tin onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Covered cookware
When cooking with covered cookware, the cooking
compartment remains considerably cleaner. Ensure that
the lid fits well and closes properly. Place the cookware
onto the wire rack.
Poultry, meat and fish can also become crispy in a
covered roasting dish. Simply use a roasting dish with a
glass lid and set a higher temperature.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Place the food to be grilled on the wire rack. In addition,
slide the universal pan in at least one shelf position
lower, with the slanted edge facing the appliance door.
Any dripping fat will be caught.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Do not add salt to the meat until it has been grilled. Salt
draws water from the meat.
Notes
The grill element switches itself continuously on and
■
off; this is normal. The grill setting determines how
frequently this occurs.
Smoke may be produced when grilling.
■
Recommended setting values
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins
200 - 220
40 - 60
%
170 - 190
40 - 60
%
170 - 180
50 - 60
0
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