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Check whether you have used the bakeware that we have recommended. Place your tin on the wire rack and not on the baking tray. If the shelf height and the bakeware are correct, then you should either extend the baking time or increase the temperature. The cake is too dark Check the shelf height. If the shelf height is correct, you should either shorten the baking time or reduce the temperature. The cake is unevenly browned in the bak- Check the shelf height. ing tin Check the temperature. Make sure that your baking tin is not placed directly in front of the air outlets in the rear wall of the cooking compartment. Check that the baking tin is in the correct position on the wire rack. The cake on the baking tray is unevenly Check the shelf height. browned Check the temperature. If you are baking on several levels, take out the baking trays at different times. When baking small items, make sure that they are the same size and thickness. The cake is too dry Set a slightly higher temperature and a slightly shorter baking time. The cake is too moist in the centre Set a slightly lower temperature. Note: Higher temperatures do not necessarily mean shorter baking times ( cooked on the outside, but not on the inside) . Select a longer baking time and allow the cake mixture to prove for longer. Add less liquid to the mixture. With very moist cakes, e. g. fruit flans, a lot If you briefly and carefully open the appliance door (once or twice, or more often for of steam is generated in the cooking com- longer baking times) , you can let the steam out of the cooking compartment and conpartment which condenses on the appli- siderably lessen the condensation. ance door. The cake collapses when you take it out of the oven Use less liquid for the mixture. 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. The items must not be touching each other. Frozen products are not browned evenly after baking Check whether the frozen product is unevenly browned before baking. This uneven browning will remain after the baking time. Frozen products are not browned, not crispy or the specified time is 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 In this section, you will find information on ¦ roasting in general ¦ roasting without a lid ¦ roasting with a lid ¦ roasting meat, poultry and fish (roasting table) ¦ tips and tricks for roasting : 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. Open roasting For open roasting, a roasting dish without a lid is used. While the meat is roasting, the liquid in the roasting dish will evaporate. Carefully pour in more hot liquid if required. 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 wire insert Place the wire insert in the universal pan with the lower area facing downwards and slide them in together at the same shelf position. For fatty meat and poultry, add X to . litre of water to the universal pan, depending on the size and type of the joint. 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 height. Dripping fat and meat juices are caught in the universal pan. Closed roasting Roasting dishes with lids are used for this kind of roasting. This method is particularly suitable for pot roasts. Place the joint in the roasting dish. Add water, wine, vinegar or a similar liquid for the braising liquid. Place the lid on the dish, place the dish on the wire rack and slide it into the cooking compartment. Roasting table The roasting time and temperature depend on the size, height...