Suggestions And Practical Advice For Baking; Meat, Poultry, Fish - Junker JB23PP50 Mode D'emploi

Food
Brioche
Ensaimadas / eclairs
Puff pastry
Meringue (preheat for 10 minutes)
Butter cookies (preheat)
Macaroons
Börek

Suggestions and practical advice for baking

If you want to use your own recipe.
How to check whether your sponge cake is
ready.
The cake is too flat.
The cake has a peaked centre, but the edges
have shrunken.
If the cake is too brown on top.
The cake is too dry.
The bread or cake (fruit cake, for example) looks
fine on the outside but still has soft (soggy)
areas inside.
Biscuits are not evenly browned.
Products have been baked on different levels.
Biscuits on the upper tray are darker than those
on the lower tray.
Baking moist cakes produces condensation.

Meat, poultry, fish

Cookware
Any heatproof cookware can be used. For large roasts, the
enamel tray can also be used.
It is best to use glass containers. Check that the lid of the
cookware will fit and close properly.
If using enamel containers, add more liquid.
When using stainless steel pans, the meat does not brown well
and may even be left rare. If so, lengthen the cooking time.
Data shown in tables:
Uncovered cookware = open
Covered cookware = closed
Always place cookware in the centre of the wire shelf.
Hot glass cookware should be placed on a dry dishcloth. The
glass could shatter if rested on a wet or cold surface.
34
Accessories
Oven tray with 12 brioche
moulds Ø 8 cm
Universal tray
Universal tray
Universal tray + oven tray 3+1
Universal tray
Universal tray
Universal tray
Universal tray + oven tray 3+1
Universal tray
Universal tray + oven tray 3+1
Universal tray
You can use a similar product to the one listed in the cooking table.
Ten minutes before the end of the cooking time indicated in the recipe, test the
thickest part of the cake with a thin wooden skewer. The cake is ready when the
skewer comes out clean, with no traces of cake mix.
Next time, try using less liquid or reduce the oven temperature by 10 degrees.
Ensure you mix the batter according to the times given in the recipe.
Do not grease the tin. Once the cake is ready, use a knife to carefully remove it
from the tin.
Position the cake deeper in the oven, reduce the oven temperature and bake it
for longer.
Use a skewer to make small holes in the finished cake. Pour a few drops of fruit
juice or alcohol over the cake. Next time, increase the oven temperature by
10 degrees and reduce the cooking time.
Next time, use less liquid and leave the product for a little longer in the oven, at
a lower temperature. The bases of cakes with juicy toppings should be baked
first on their own. Then sprinkle chopped almonds or breadcrumbs on the base
before adding the topping. Follow the recipe and observe the cooking times.
Select a lower temperature; the biscuits will be browned more uniformly. Bake
more delicate pastries with top and bottom heating
ing greaseproof paper may also affect air circulation. Always trim it to fit the bak-
ing tray.
Always use the hot air function
Although several baking trays may be placed in the oven at the same time, this
does not mean that they will necessarily all be ready at the same time.
Condensation may form when baking. Some of this moisture may evaporate via
the door handle, and drops of condensation may form on the control panel or on
the front of nearby kitchen units. The oven is physically designed with this in
mind.
Level Type of heating
%
2
%
2
›
3
›
›
3
%
3
›
2
›
%
2
›
%
2
›
when baking products on different levels.
Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Temperature Cooking time, min-
in °C utes
200-220 20-25
200-220 30-45
180-200 20-30
180-190 40-50
80-90 180-210
150-160 20-30
140-160 20-30
140-150 25-30
110-130 30-40
100-120 35-45
180-200 40-50
%
on one level. Overhang-