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manual abstract
Do not use heavily frosted frozen crispy or the specified times are not cor- products. rect Roasting : There is a risk of injury if you use roasting dishes that are not heat- resistant! Only use roasting dishes that are marked as being suitable for use in the oven. Open roasting For open roasting, a roasting dish without a lid is used. Add liquid to the roasting dish if required. During roasting, the liquid in the roasting dish will evaporate. If necessary, carefully add more hot liquid. Turn the roast approximately half to two thirds of the way through the roasting time. Roasting in the universal pan Juices escape from the roasting meat and are collected in the universal pan. You can use these juices as the basis for a tasty gravy. You can also cook side dishes (e. g. vegetables) at the same time as roasting meat in the universal pan. For smaller joints, you can use a smaller roasting dish instead of the universal pan. Place this directly on the wire rack. Roasting with a lid Roasting dishes with lids are used for this kind of roasting. This method is particularly suitable for pot roasts. Roasting table The roasting time and temperature depend on the size, height, type and quality of the item. As a general rule: the larger the item, the lower the temperature and the longer the roasting time. The information in the table is a guideline, and relates to items cooked without a lid. The values may vary depending on the type and quantity of the meat/ fish and on the roasting dish. You should set the lower of the specified temperatures the first time. This will generally allow more even browning. At the end of the roasting time, switch the oven off and leave the roast to rest for approximately 10 minutes in the cooking compartment with the door closed. The recommended rest time is not included in the given roasting times. The information in the table is for food placed in a cold oven and for meat/fish taken directly from the refrigerator. % Top/ bottom heating Item for roasting Shelf position Temperature in °C Roasting time in minutes Meat loaf (made from 500 g meat) 2 200 - 210 60 - 70 Fish, whole (300 g) 2 180 - 200 20 - 30 Fish, whole (700 g) 2 180 - 200 30 - 40 * Roast pot roasts in ovenware with a lid ** Use shelf position 1 for tall items % Top/ bottom heating Item for roasting Shelf position Temperature in ° C Roasting time in minutes Pork Fillet, medium (400 g) 3 200 - 230 30 - 45 Roast with rind (1.5 kg) 2 200 - 220 120 - 150 Joint, marbled, without rind, e. g. neck (1.5 kg) 2 190 - 210 100 - 130 Roast, lean (1 kg) 2 180 - 200 70 - 90 Smoked pork 2 190 - 210 70 - 80 Beef Fillet, medium (1 kg) 2 200 - 220 45 - 65 Sirloin, medium (1.5 kg) 2 200 - 220 30 - 45 Pot roast (1.5 kg)* 2 200 - 220 120 - 150 Veal Joint/breast of veal (1.5 kg) 2 180 - 200 90 - 120 Knuckle 2 190 - 210 100 - 130 Poultry ( not stuffed) Chicken, whole (1 kg) 2 200 - 220 60 - 70 Duck, whole ( 2 - 3 kg) 2 190 - 210 90 - 120 Goose, whole (3 - 4 kg) 2* * 180 - 200 130 - 180 * Roast pot roasts in ovenware with a lid * * Use shelf position 1 for tall items Tips and tricks Crust too thick and/ or roast too dry Check the shelf height. Reduce temperature or roasting time. Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time. The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase the roasting time. Check the core temperature of the roast using a meat thermometer. Steam in the cooking compartment is The steam dries during the course of the cooking. If there is an excessive volume of condensing on the appliance door steam, you can carefully open the door briefly to dissipate the steam more quickly. Grilling Caution! Material damage due to effect of heat: The temperature generated in the cooking compartment is very high. Keep the appliance door closed when using the grill. Never grill with the appliance door open. For grilling, always use the wire rack and universal pan. Insert the wire rack at the shelf position indicated in the grilling table. To prevent the oven from becoming dirty, insert the universal pan one level lower. Always place the food to be grilled in the centre of the wire rack Note: Always use the universal pan in the standard position (not the other way up). If you are grilling more than one piece of meat, make sure that they are the same sort of meat and that they are of similar thickness and weight. Brush the items to be grilled with a little oil according to taste. Turn the grilling items half to two- thirds of the way through the grilling time. The information in the table is only a guideline. The values may vary depending on the type and amount of food to be grilled. They apply to meat placed into a cold oven straight from the refrigerator. Grilled food Shelf posi- Tempera- Grilling time Notes tion ture in ° C in minutes Sausages 4 250 10 - 14 Lightly score skins Vegetables 4 270 15 - 20 Toast with topping 3 220 1...