Gaggenau BO 220/221 Instruction Manual

Also see for BO 220: Instruction manual

Gaggenau BO 220/221 Instruction Manual Manual pdf 18 page image

18Further Tips for BakingYou are advised to use dark metal baking forms.You may also use light baking forms in the hot airmode. In this case, the baking time is longer.The values in the cooking tables apply to thepreheated oven. The temperature and durationdepend on the quantity and consistency of thedough. This is why the tables list temperatureranges. You are advised to begin with the lowesttemperature the first time. If required, set it higherthe next time.A lower temperature ensures moreeven browning.To find out if your cake mixture has baked properly,insert a wooden stick at the highest point of thecake around 5-10 minutes before expiry of thebaking time specified in the recipe. The cake isready if dough no longer sticks to the wood.Tips for Roasting and GrillingYou can use any heat-resistant dishes.Place dishes in the middle of the wire rack.You can also use the grilling tray for large roasts.After removing glass dishes, place them on a drykitchen cloth or cooling grill. Do not place them ona cold or wet support surface. The glass couldcrack.Before serving, allow the roast to rest for10 minutes with the oven switched off and closed.This keeps the roast juicy.Always grill in the closed oven. If possible, grilledpieces should be equally thick, at least 2 to 3 cm.When this is the case, they will brown evenly andwill stay nice and juicy. Never grill steaks salted!Place pieces for grilling directly on the wire rack.Poultry becomes particularly crispy brown if youcoat it with butter, salt water, dripped-off fat ororange juice.For roasting use the wire rack that fits the grillingtray (accessory or special accessory, depending onthe version). Put a small amount of water into thegrilling tray. This ensures that the juices of the meatare collected and the oven stays clean.In the case of duck or goose, pierce the skin underthe wings to allow the fat to drain off.What to do, if……a roast has become dark and parts of the crustare burnt?Check the insertion height and the temperature.…a roast looks good, but the sauce is burnt?The next time, choose a smaller roasting dish andadd more fluid.…a roast looks good, but the sauce is too light andhas become watery?The next time, choose a larger roasting dish anduse less fluid.…the table does not list a weight for the roast?Choose the next lowest weight in the list andprolong the roasting time.