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Фрагмент инструкции
** Preheat the appliance to the specified temperature. Switch back to the second temperature when inserting the food. Baking tips and tricks What to do if.. . The solution ... your cake baked on a tray is too light at the bottom? Insert the cake one level lower and remove all other accessories from the oven. ... your cake baked in a tin is too light at the bottom? Do not insert the baking tin in the oven on the tray, but on the rack. .. . your cake/biscuits are too dark at the bottom? Insert the cake/biscuits at a higher level. ... your cake is too dry? Set the oven temperature slightly higher. Preheat the oven. .. . your cake is too moist inside or if meat is not done Set a slightly lower baking or roasting temperature. Note: you inside? cannot shorten baking or roasting times by increasing temperatures. It is better to choose a slightly longer baking or roasting time and to allow the dough to rise longer. ... your tin- baked or loaf cake is too dark at the back when Don't place the cake pan directly in front of the oven's rear wall, using hot air? but in the center. ... the cake sinks? Next time, use less liquid or set the oven temperature lower by 10°C. Pay attention to the mixing times specified in the recipe. Do not open the oven door too early. ... the cake has risen in the middle and is lower at the sides? Grease the spring form's edge. After baking, loosen the cake carefully with a knife. .. . your cake is too dark at the top? Insert it at a lower level, choose a lower temperature and bake the cake slightly longer. ... your cake is too dark at the bottom? Insert it at a higher level and choose a lower temperature the next time. ... your fruit flan becomes too light at the bottom and fruit Use the deeper grill tray for baking next time. juices spill over? .. . your cake is too dry at the bottom? Use a toothpick to pierce small holes in the finished cake. Then trickle fruit juice or an alcoholic beverage over it. The next time, choose a temperature 10°C higher and shorten the baking time. .. . your bread or cake looks good (done) from the outside, Next time, use a little less liquid and bake a little longer at a but is doughy or too moist on the inside? lower temperature. In the case of cakes with a moist topping, pre- bake the base first, scatter almonds or breadcrumbs over it and then add the topping. Pay attention to recipes and baking times. ... you have baked on several levels and the result on the top Choose a slightly lower temperature and the result will be tray is darker than on the lower one? evenly brown. Trays you have inserted at the same time need not be finished at the same time. Leave the bottom trays to bake a little longer for 5 - 10 minutes or insert them earlier. ... biscuits do not come off the tray? Briefly place the tray in the oven again and immediately remove the biscuits. ... your cake does not come off when you turn it out? Carefully loosen the edge with a knife. Turn out the cake again and cover the tin several times with a wet, cold cloth. Next time, grease the tin well and additionally scatter breadcrumbs into it. Roas tin g table . You can use any he at resist ant ovenware. Place the ovenw are i n th e mid dle of the rac k . For larg e roasts, you c an a lso u se th e g rill tray. . You can re move the side slide- in racks to prepare bul ky food. Pl ace the w ire r ack di rect ly on the bottom of the oven an d then p lace th e food or th e roaster on th e wi re rac k. Do not pl ace th e food or the roaster dir ectl y on t he ename lled b otto m. . W hen remov ing it, pla ce g lass cookw are on a d r y dish cloth or rac k an d n ot on a c old or w et sur face . T he glass cou ld crac k . . Onc e th e roa st is fin ishe d, you should leave it for anoth er 10 mi nutes in t he swi tch ed off, close d ov en. Th is way, meat s tays ju icie r. . Poult r y becom es c rispy b row n if y ou coat it with b utter, salt y water, d rip pe d of f fat or oran ge juic e toward s th e e nd of the cook ing time . . In the c ase of d uc k or goose , p ierc e t he skin un de r th e w ing s to a llow the fat to drip of f. . Use th e inse rt rack ( depen ding on the ve rsion, an access or y or spe cial acc essor y) in the gr ill t ray for ro astin g. If you ad d a littl e w ate r to th e g rill tr ay, th e meat ju ice will b e co llec te d and the ove n w ill s tay cle ane r. Dishes Level Hot air Full surface grill + Top + bottom Cooking time Core tem- Temperature in °C circulated heat Temperature heat Temperature in min. perature in °C in °C in °C Beef Pork roast 1.5 kg** 2 180 180 60 - 90 Roast beef, rare 1.5 kg** 2 230/ 180 230/ 180 45 - 50 45 - 50 Roast beef, medium 1.5 kg* * 2 230/ 180 230/ 180 60 - 70 55 - 65 Roast beef, well- done 1.5 kg* * 2 230/ 180 90 - 100 70 - 80 Pork Pork roast 1.5 kg** 2 230/ 180 230/ 180 60 - 70 75 - 80 Roast pork with crust 1.5 kg* * * 2 180/ 200 180/200 60 - 70 75 - 80 Smoked pork 1.5 kg* * 2 180/ 160 40 - 50 65 - 70 Knuckle of pork* * * 2 150/ 200 150/200 50 ...
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