22
Tables
The tables show the ideal type of heating for the various cakes
and pastries. The temperature and baking time depend on the
amount and composition of the mixture. A lower temperature
produces more even browning. You can increase the
temperature next time if necessary.
Meat, poultry, fish
Grilling
When grilling a single thick piece of food, slide the wire rack in
at level 2, otherwise the food may touch the grill.
If possible, grill items should be of equal thickness. This
ensures that they brown evenly while also remaining succulent.
Turn the food you are grilling after Z of the time.
Only add salt to steaks once they have been grilled.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack.
The universal pan should also be inserted at level 1. The meat
juices are collected in the pan and the oven is kept cleaner.
Meat
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.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
Acrylamide in foodstuffs
Acrylamide is mainly produced in grain and potato products
prepared at high temperatures, such as potato crisps, chips,
toast, bread rolls, bread or fine baked goods (biscuits,
gingerbread, spiced biscuit).
Cakes and bread Accessories Position Type of
heating
Temperature
in °C
Cooking time
in minutes
Börek Universal pan 2
%
190 50
Turkish cookies Universal pan 2
%
155 50
Small yeast bread Universal pan 2
%
160 35
Flat cake Universal pan 2
%
160 40
Small cake Universal pan 2
%
160 35
Pizza Universal pan 2
%
190 35
Meat Weight Accessories and
ovenware
Position Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Whole chicken 1.6 kg Universal pan 1
%
200 90
Lamp 1.5 kg Universal pan 2
%
200 100
Roast 1.5 kg Universal pan 2
%
175 120
Beef steak Wire rack 2
(
250 20+15
Tips for keeping acrylamide to a minimum when preparing food
General
■ Keep cooking times to a minimum.
■ Cook meals until they are golden brown, but not too dark.
■ Large, thick pieces of food contain less acrylamide.
Baking With top/bottom heating max. 200 °C.
Biscuits With top/bottom heating max. 190 °C.
Egg or egg yolk reduces the production of acrylamide.
Oven chips Spread out a single layer evenly on the baking tray.
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