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Set a longer baking time or a slightly lower temperature. The specified baking time is not correct For small items, check the quantity on the baking tray. Small items must not be touching each other. Frozen products are not browned evenly after baking Check whether the frozen product is unevenly pre- browned before baking. This uneven browning will remain after the baking time. Several cakes on one level are unevenly browned Check the position of the baking tins on the wire rack. Frozen products are not browned, not crispy or the specified times are not correct Remove ice from frozen products before baking. Do not use frozen products that are heavily frosted Saving energy Only preheat the appliance when it is specified in the baking table that you should do so. Use dark baking tins as these absorb the heat better. Make use of the residual heat with longer baking times and switch the oven off 5 10 minutes before the end of the baking time. Roasting and braising In this section, you will find information on ¦ Roasting ¦ Braising ¦ Tables for roasting and braising ¦ Tips and tricks a= There is a risk of injury if you use roasting dishes that are not heat- resistant! Only use roasting dishes that are marked as being suitable for use in the oven. Do not use shelf height 2 when roasting with 3 CircoTherm ® . The air circulation would be impaired and this will have a negative effect on your roast. Roasting Roasting dish without a lid is used for roasting. When you are roasting with % Top/ bottom heat, turn the roast approximately half to two thirds of the way through the roasting time. Roasting in the universal pan Juices escape from the roasting meat and are collected in the universal pan. You can use these juices as the basis for a tasty gravy. Deglaze the pan of the juices with hot water, stock, wine or similar. Bring to the boil, thicken with cornflour, season and pass through a sieve if necessary. You can also cook side dishes ( e. g. vegetables) at the same time as roasting meat in the universal pan. For smaller joints, you can use a smaller roasting dish instead of the universal pan. Place this directly on the wire rack. Roasting in the universal pan with stepped wire rack Place the stepped wire rack on the universal pan and slide them in together at the same shelf position. For fatty meat and poultry, add X to . litre water to the universal pan, depending on the size and type of the joint. While the meat is roasting, the liquid in the roasting dish will evaporate. Pour in more hot water if required. Roasting in the universal pan with roasting sheet The roasting sheet reduces dirt in the cooking compartment. Place the roasting sheet in the universal pan and slide them in together at the same shelf position. Dripping fat and meat juices are caught in the universal pan. Braising For braising, a roasting dish with a lid is used. Ensure that the roasting dish and lid fit together well and close properly. First, sear the meat if required. Add the meat, vegetables and liquid to the roasting dish in equal proportions and place the dish with the lid closed on the wire rack at shelf position 1. While the meat is braising, the liquid in the roasting dish will evaporate. Pour in more liquid if required. Tables for roasting and braising The details given in the table are guidelines and apply to food placed in a cold oven and for meat taken directly from the refrigerator. Poultry The information in the tables applies to unstuffed poultry. Turn the poultry after half of the cooking time. Lean meat Coat lean meat with fat or oil as required and cover it with strips of bacon. Cooking time and temperature The cooking time and temperature depend on the size, height, type and quality of the food and the roasting dish. As a general rule: the larger the item, the lower the temperature and the longer the roasting time. You should set the lower of the specified temperatures the first time. Lower temperatures will generally allow more even browning. The values for cooking time apply to 0.5 - 2 kg of food. For greater weights, reduce the temperature and increase the cooking time. For multiple pieces, apply the cooking time for the weight of the heaviest piece. Standing time At the end of the cooking time, switch the oven off and leave the roast to stand for approximately 10 minutes in the cooking compartment with the door closed. The recommended standing time is not included in the cooking times specified. Meal Duck Setting 3 Level 1 Temperature in ° C 180* Time in minutes (per 500 g) 20 + 20 % 1 190 - 200* 20 + 20 Beef Slow roast joint 3 % 1 1 140* 150* 40 + 40 40 + 40 Top side / top rump 3 % 1 1 160* 190* 30 + 25 30 + 25 Lamb Leg 3 % 1 1 170* 200* 30 + 25 30 + 25 Shoulder (bone-in) 3 % 1 1 170* 200* 25 + 20 25 + 20 Shoulder ( boned and rolled) 3 % 1 1 170* 200* 30 + 25 30 + 25 Rack of lamb 3 1 180* 25 + 25 % 1 200* 25 + 25 Pork Roast joint 3 % 1 1 180* 180* 35 + 35 35 + 35 Loin joint 3 % 1 1 180* 180* 30 + 30 30 + 30 Belly 3 % 1 ...
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