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Фрагмент инструкции
Baking tips You want to bake according to your own Use similar items in the baking tables as a guide. recipe. Use baking tins made of silicone, glass, The baking tin must be heat- resistant up to 250 ° C. Cakes in these baking tins will be plastic or ceramic materials. less brown. When using the microwave, the cooking time will be shorter than the time shown in the table. How to establish whether sponge cake is Approximately 10 minutes before the end of the baking time specified in the recipe, baked through. poke the cake with a cocktail stick at its highest point. If the cocktail stick comes out clean, the cake is ready. The cake collapses. Use less liquid next time or set the oven temperature 10 degrees lower and extend the baking time. Observe the specified mixing times in the recipe. The cake has risen in the middle but is Only grease the base of the springform cake tin. After baking, loosen the cake lower around the edge. carefully with a knife. The cake is too dark. Select a lower temperature and bake the cake for a little longer. The cake is too dry. When it is done, make small holes in the cake using a toothpick. Then drizzle fruit juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees higher and reduce the baking time. The bread or cake (e. g. cheesecake) looks Use slightly less fluid next time and bake for slightly longer at a lower temperature. good, but is soggy on the inside ( sticky, When baking cakes with a moist topping, bake the base first, cover with almonds or streaked with water). bread crumbs and then add the topping. Please follow the recipe and follow the baking times. The cake cannot be turned out of the dish After baking, allow the cake to cool for a further 5 to 10 minutes, then it will be easier when it is turned upside down. to turn out of the tin. If it still sticks, carefully loosen the cake around the edges using a knife. Turn the cake tin upside down again and cover it several times with a cold, wet cloth. Next time, grease the tin well and sprinkle some bread crumbs into it. You have measured the temperature of the The oven temperature is measured by the manufacturer after a specified period of oven using your own meat thermometer time using a test rack in the centre of the cooking compartment. Ovenware and and found there is a discrepancy. accessories affect the temperature measurement, so there will always be some discrepancy when you measure the temperature yourself. Sparks are generated between the tin and Check that the tin is clean on the outside. Change the position of the tin in the the wire rack. cooking compartment. If this does not help, continue baking but without the microwave. The baking time will then be longer. Roasting and grilling About the tables The temperature and roasting time depend on the type and amount of food being cooked. This is why temperature ranges are given in the tables. Begin with the lower temperature and, if necessary, use a higher setting the next time, For more information, see the section entitled Tips for grilling and roasting which follows the tables. Ovenware You may use any heatresistant ovenware which is suitable for use in a microwave. Metal roasting dishes are not suitable for roasting with microwaves. The ovenware can become very hot. Use oven gloves to take the ovenware out of the oven. Place hot glass ovenware on a dry kitchen towel after they have been removed from the oven. The glass could crack if placed on a cold or wet surface. Tips for roasting Use a deep roasting dish for roasting meat and poultry. Check that your ovenware fits in the cooking compartment. It should not be too big. Meat: Cover approx. two thirds of the ovenware base with liquid. Add a little more liquid for pot roasts. 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. Poultry: Turn the pieces of meat after Z of the cooking time has elapsed. Tips for grilling Always keep the oven door closed when grilling and do not preheat. As far as possible, the pieces of food you are grilling should be of equal thickness. Steaks should be at least 2 to 3 cm thick. This will allow them to brown evenly and remain succulent and juicy. Do not add salt to steaks until they have been grilled. 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. Dark meat, e. g. beef, browns more quickly than lightercoloured meat such as veal or pork. When grilling lightcoloured meat or fish, these often only brown slightly on the surface, although they are cooked and juicy on the inside. The grill element switches off and on again automatically. This is normal. The grill setting determines how frequently this will happen. Tips for braising Use ovenware with a lid for braising fish. Add two to three tablespoons of liquid and a litt...
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