Meat, Poultry, Fish - Junker JH13AA.0 Mode D'emploi

The bread or cake (e.g. cheesecake)
looks good, but is soggy on the inside
(sticky, with streaks of water).
The pastries are not evenly browned.
The bottom of a fruit cake is too light.
The pieces of dough are sticking
together when the yeast rolls are baked.
You want to bake on two levels:
Condensation forms when you bake
moist cakes.

Meat, poultry, fish

Ovenware
You may use any heat­resistant ovenware. The baking tray is
also suitable for large roasts.
Glass ovenware is the most suitable. The lid of the roasting dish
should fit well and close properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well done.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = uncovered
Ovenware with a lid = covered
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
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.
Meat
Beef
Joint of beef
Tenderloin, medium rare
Sirloin, medium rare
Steaks, 3 cm, medium rare
Veal
Joint of veal
40
Use slightly less fluid next time and bake for slightly longer at a lower temperature. For
cakes with a moist topping, bake the base first. Cover the base with almonds or bread-
crumbs first and then apply the topping. Take care to follow recipes and baking times.
Select a slightly lower temperature to ensure that the cake is baked more evenly. Bake
delicate pastries on one level using
paper can affect the air circulation. For this reason, always trim greaseproof paper to fit
the baking tray.
Place the cake one level lower the next time.
There must be a distance of about 2 cm between the bread rolls. This gives enough
space for the bread rolls to expand and bake evenly on all sides.
Always use Hot air to bake on more than one level. Dishes that are put in the oven at
"
the same time do not have to be ready at the same time.
Steam can form during baking, which escapes via the door. The steam may settle and
form water droplets on the control panel or on the fronts of adjacent units. This is a natu-
ral process.
Weight Accessories and
ovenware
1.0 kg Covered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
1.0 kg Uncovered
Grill wire rack +
baking tray
1.0 kg Uncovered
1.5 kg
2.0 kg
Top/bottom heating. Protruding greaseproof
%
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.
Tips for grilling
Always grill with the oven door closed.
Heat the grill for approximately 3 minutes before placing the
food to be grilled on the wire rack.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack. Also insert a baking tray at
level 1. The meat juices are collected in the pan, keeping
the oven cleaner.
Do not insert the baking tray or universal pan at level 4. They
may become deformed at high temperatures and damage the
cooking compartment when they are removed.
If possible, grill items should be of equal thickness. This will
allow them to brown evenly and remain succulent and juicy.
Only add salt to steaks once they have been grilled.
Turn grilled items after
Z
The grill element switches on and off intermittently. This is
normal. The grill setting determines how frequently this occurs.
Meat
Turn pieces of meat halfway through the cooking time.
With pork, score the rind and place it on the dish rind-side
down first.
Level Type of
heating
2
%
2
%
2
%
1
%
1
%
1
™
4+1
š
1
%
1
%
1
%
of the specified time.
Temperature Cooking time
°C, grill set- in minutes
ting
200-220 120
190-210 140
180-200 160
210-230 70
200-220 80
230-250 50
3 15
200-220 100
190-210 120
180-200 140