baking results Possible cause Remedy
Cake collapses (is sticky, lumpy,
smooth)
Oven temperature too high Use a slightly lower temperature
setting
Baking time too short
Set a longer baking time Bak-
ing times cannot be reduced
by setting higher tempera-
tures
Too much liquid in mixture Use less liquid. Pay attention to
mixing times, especially if using
mixing machines
Cake is too dry
Temperature too low Use a higher oven temperature
setting.
Baking time too long Reduce baking time
Cake browns unevenly
Oven temperature too high and
baking time too short
Use a lower oven temperature
setting and increase baking
time
Cake mixture/dough is unevenly
distributed
Spread the mixture/dough
evenly on the baking tray
Grease filter is inserted Remove the grease filter
Cake not cooked through in the
time stated
Temperature too low Use a slightly higher oven tem-
perature setting
Grease filter is inserted Remove the grease filter
Roasting
Insert the grease filter when roasting!
Ovenware for roasting
• Any heat-resistant ovenware is suitable to
use for roasting. (Please follow the manu-
facturer's instructions.)
•
You can place large roasts directly in the
roasting tray or on the shelf with the
roasting tray underneath.
• We recommend roasting leaner cuts in a
roasting pan with a lid. The meat will be
more succulent.
• All types of meat which are supposed be
browned or form a crust or crackling can
be roasted in a roasting pan without a
lid.
The information given in the following ta-
bles is for guidance only.
• We recommend meat and fish weighing
1 kg or more for roasting in the oven.
• To prevent escaping meat juices or fat
from burning on to the pan, we recom-
mend placing some liquid in the roasting
cookware.
• If required, turn the roast after 1/2 - 2/3 of
the cooking time.
• Use the cooking juices to baste large
roasts and poultry several times during the
cooking time. This will give better roasting
results.
Roasting Tables
Beef
Type of meat Quanti-
ty
Heating Func-
tion
Level Tempera-
ture (°C)
Time (h:min)
Pot roast 1 - 1.5 kg Conventional
Cooking
1 200 - 250 2:00 - 2:30
Topside beef or fillet per cm of
thickness
- rare
1)
per cm of
thick-
ness
Turbo Grill 1 190 - 200 0:05 - 0:06
electrolux 25
