Bedienungsanleitung KKT Kolbe EBM4502S (Seite 64 von 72) (Deutsch, Englisch)

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Baking tips

Use baking tins made of silicone, glass,

plastic or ceramic materials.

The baking tin must be heat-resistant up to 250 °C. Cakes in these

baking tins will be less brown. When using the microwave, the coo-

king time will be shorter than the time shown in the table.

How to establish whether sponge cake is

baked through.

Approximately 10 minutes before the end of the baking time specied

in the recipe, poke the cake with a cocktail stick at its highest point. If

the cocktail stick comes out clean, the cake is ready.

The cake collapses. Use less liquid next time or set the oven temperature 10 degrees

lower and extend the baking time. Observe the specied mixing times

in the recipe.

The cake has risen in the middle but is lower

around the edge.

Only grease the base of the springform cake tin. After baking, loosen

the cake carefully with a knife.

The cake is too dark. Select a lower temperature and bake the cake for a little longer.

The cake is too dry. When it is done, make small holes in the cake using a toothpick. Then

drizzle fruit juice or an alcoholic beverage over it. Next time, select a

temperature 10 degrees higher and reduce the baking time.

The bread or cake (e.g. cheesecake) looks

good, but is soggy on the inside (sticky,

streaked with water).

Use slightly less uid next time and bake for slightly longer at a lower

temperature. When baking cakes with a moist topping, bake the base

rst, cover with almonds or bread crumbs and then add the topping.

Please follow the recipe and follow the baking times.

The cake cannot be turned out of the dish

when it is turned upside down.

After baking, allow the cake to cool for a further 5 to 10 minutes, then

it will be easier to turn out of the tin. If it still sticks, carefully loosen

the cake around the edges using a knife. Turn the cake tin upside

down again and cover it several times with a cold, wet cloth. Next

time, grease the tin well and sprinkle some bread crumbs into it.

You have measured the temperature of the

oven using your own meat thermometer and

found there is a discrepancy.

The oven temperature is measured by the manufacturer after a

specied period of time using a test rack in the centre of the cooking

compartment. Ovenware and accessories affect the temperature

measurement, so there will always be some discrepancy when you

measure the temperature yourself

Sparks are generated between the tin and

the wire rack.

Check that the tin is clean on the outside. Change the position of the

tin in the cooking compartment. If this does not help, continue baking

but without the microwave. The baking time will then be longer.

Roasting and grilling

• Use a deep roasting dish for roasting meat and

poultry.

• Check that your ovenware ts in the cooking com-

partment. It should not be too big.

• Meat:

Cover approx. two thirds of the ovenware base with

liquid. Add slightly more liquid for pot roasts. 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.

• Poultry:

Turn the pieces of meat after Z of the cooking time

has elapsed.

• As far as possible, the pieces of food you are grilling

should be of equal thickness. Steaks should be at

least 2 to 3 cm thick. This will allow them to brown

evenly and remain succulent and juicy. Do not add

salt to steaks until they have been grilled.

• Use tongs to turn the pieces of food you are grilling.

If you pierce the meat with a fork, the juices will run

out and it will become dry.

• The grill element switches off and on again automati-

cally. This is normal. The grill setting determines how

frequently this will happen.

Tips for roasting Tips for grilling

Baking tips

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