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Zanker zkb 7514 x Manual

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37
Hints and Tips
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C) and therefore it is
necessary to preheat the oven for about 10 minutes.
Do not open the oven door before 3/4 of the baking
time has elapsed.
Shortcrust pastry is baked in a springform tin or on a
tray for up to 2/3 of the baking time and then
garnished before being fully baked. This further
baking time depends on the type and amount of
topping or filling. Sponge mixtures must separate
with difficulty from the spoon. The baking time would
be unnecessarily extended by too much liquid.
If two baking trays with pastries or biscuits are
inserted into 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-MAX).
White meat, poultry and fish, on the other hand, re-
quire a lower temperature (150°C-175°C). The in-
gredients 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 other-
wise the oven enamel will be dam-
aged 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.
… 37 …


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