USE
29
Baking-, roasting- and grilling
tips
Oven levels
Depending on the height of the pastry or
cookies, place the baking sheet on the second
or third level from the bottom. Tins should be
placed on a rack on the first or second level
from the bottom.
Tins are important
In particular in ovens with upper and lower
heating elements, the material from which the
tin is made is extremely important. The best
tins are made from black tin or are lined with a
special synthetic material: these tins absorb
the heat the quickest and can shorten the
baking time.
How to test whether or not a cake is cooked:
Prick a skewer into the cake at its thickest
point about 10 minutes before the end of the
given baking time. If the skewer remains dry
and no cake mixture sticks to it you can turn
off the oven and use the residual heat to let
the cake cook thoroughly.
The cake has not risen proper
Use less liquid next time, or set the oven to a
temperature 10 °C lower. You should adhere
exactly to the mixing times given in your
cookery book.
The cake has sunk in the middle
The cake has risen beautifully at the edges
but sunk in the middle. Do not grease the
sides of the cake tin. Loosen the cake
carefully with a knife after baking.
The cake is too dark on the top
Put the cake on a lower ridge in the oven, set
a lower temperature, bake the cake for a little
longer and, perhaps, use black baking tins.
The cake is too dark on the bottom
Put the cake on a higher ridge in the oven and
set a lower temperature.
The soufflé is much too dark on top
Remove the crust. Grill the top for a moment to
give a golden brown crust to the soufflé. Do
not use Parmesan cheese: this type of cheese
browns too quickly and will taste bitter. Next
time put the dish a little lower in the oven and
set the temperature 10 °C lower.
The biscuits stick to the baking sheet
Slide the baking sheet back into the oven for a
moment and then remove the biscuits
immediately.
The cake will not turn out of the tin.
Carefully loosen the edge with a sharp knife.
Turn the tin upside down again and cover with
a cold, damp cloth a couple of times. Next
time grease and flour the tin well.
28
CONTROL
Grill element + rotisserie
Thermostat setting:
DDD
.
Place the grill rack in the second ledge from
the top.
Place a roasting rack in the ledge beneath it,
and on that a baking pan with water to catch
the drippings.
Place the chicken or rolled roast on the
rotisserie.
Ensure that the weight is evenly distributed.
You can secure the meat with the pins. Place
the rotisserie on the rack and stick the
rotisserie prong in the hole of the rotisserie
motor at the back of the oven.
When the oven is turned on, the rotisserie
rotates beneath the grill element, causing it to
brown evenly. The rotisserie motor is a
standard feature of this oven. Keep the door
open when grilling; this gives the meat a
crust, but more heat and moisture is released.
Bottom heat
Thermostat setting: from 50 °C to 280 °C.
On this setting, only the bottom heat is
switched on. This setting is ideally suited for
baking savoury tarts.
Fan + conventional
Thermostat setting: from 50 °C to 280 °C.
The air in the oven is heated by the radiant
elements at the top and bottom of the oven.
The fan in the rear wall of the oven draws air
in from outside the oven and the air is then
dispersed via an air-distribution plate. In this
way, the air in the oven is continuously in
motion. Use this setting for baking dishes at a
single level.
