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the oven at the same time, a shelf level must be left free
between the trays.
If two baking trays with pastries or biscuits are inserted into
the oven at the same time, the trays must be swapped and
turned around after about 2/3 of the baking time.
On Roasting:
Do not roast joints smaller than 1 kg. Smaller pieces could
dry out when roasting. Dark meat, which is to be well done
on the outside but remain medium or rare inside, must be
roasted at a higher temperature (200°C-250°C).
White meat, poultry and fish, on the other hand, require a
lower temperature (150°C-175°C). The ingredients for a
sauce or gravy should only be added to the roasting pan
right at the beginning if the cooking time is short. Otherwise
add them in the last half hour.
You can use a spoon to test whether the meat is cooked: if it
cannot be depressed, it is cooked through. Roast beef and
fillet, which is to remain pink inside, must be roasted at a
higher temperature in a shorter time.
If cooking meat directly on the oven shelf, insert the roasting
pan in the shelf level below to catch the juices.
Leave the joint to stand for at least 15 minutes, so that the
meat juices do not run out.
To reduce the build up of smoke in the oven, it is
recommended to pour a little water in the roasting pan. To
prevent condensation forming, add water several times. The
plates can be kept warm in the oven at minimum temperature
until serving.
Caution!
Do not line the oven with aluminium foil
and do not place a roasting pan or baking
tray on the floor, as otherwise the oven
enamel will be damaged by the heat build-
up.
Cooking times
Cooking times can vary according to the different
composition, ingredients and amounts of liquid in the
individual dishes.
Note the settings of your first cooking or roasting experiments
to gain experience for later preparation of the same dishes.
Based upon your own experiences you will be able to alter
the values given in the tables.