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manual abstract
Do not place the baking tray or universal tray at level 4 or 5. Due to the extreme heat, it could be deformed and cause damage to the oven interior when it is removed. In so far as it is possible, use pieces of the same thickness. This will help them brown evenly and remain juicy. Salt the fillets after grilling. Turn the pieces after Z the time has elapsed. The grill resistance switches on and off automatically. This is normal. The frequency depends on the chosen power level. Meat 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. After cooking, wrap sirloin in aluminium foil and leave it to rest for 10 minutes in the oven. For roast pork with a rind, score the rind in a crossways pattern, then lay the roast in the dish with the rind at the bottom. Meat Weight Accessories and cookware Level Heating Temperature Time type at °C, grill power in minutes Beef Beef stew 1.5 kg covered 2 < 200-220 130 Steak, medium rare 1.0 kg uncovered 2 < 200-220 60-70 Roast beef, medium rare 1.0 kg uncovered 1 7 220-240 60 Beefsteak, 3 cm thick, medium rare Wire shelf + universal tray 5+ 1 ( 3 15 Veal Roast veal 1.0 kg uncovered 2 < 170-190 110 Leg of veal 1.5 kg uncovered 2 < 180-200 140 Pork Roast without bacon (e. g. nape) 1.0 kg Wire shelf + universal tray 1 7 190-210 120 1.5 kg 1 7 180-200 150 2.0 kg 1 7 170-190 170 Roast with bacon (e. g. shoulder) 1.0 kg uncovered 1 7 190-210 130 1.5 kg 1 7 180-200 160 2.0 kg 1 7 170-190 190 Roast pork, lean 1.5 kg uncovered 2 < 180-200 110 Beefsteak, 2 cm thick Wire shelf + universal tray 5+ 1 ( 3 20 Pork medallions, 3 cm thick Wire shelf + universal tray 5+ 1 7 3 10 13 Meat Weight Accessories and cookware Level Heating Temperature Time type at ° C, grill power in minutes Lamb Lamb loin with bone 1.5 kg uncovered 2 7 190--210 60 Boned leg of lamb, medium rare 1.5 kg uncovered 1 7 150-170 120 Game Boned leg of venison 1.5 kg covered 2 < 180-200 100 Roast venison 1.5 kg covered 2 < 180-200 120 Rabbit 2.0 kg covered 2 < 200-220 60 Minced meat Minced meat casserole 500 g of uncovered 1 7 180-200 80 meat Sausages Sausages Wire shelf + universal tray 4+ 1 ( 3 15 Poultry The weights of the table are for unstuffed birds ready to roast. Place whole birds on the wire shelf initially with the breast side down. Turn once after Z the estimated time. Turn pieces of meat such as turkey pieces or turkey breasts over after half the cooking time has elapsed. Turn the pieces of poultry after Z the time has elapsed. If cooking duck or goose, prick the skin below the wings to release the fat. The birds can be made brown and crunchy if they are smeared with butter, brine or orange juice more or less at the end of cooking time. If grilling directly on the shelf, place the enamel tray on level 1. Poultry Weight Accessories and Level Type of Temperature Time cookware heating in °C in minutes Chicken, whole 1.2 kg Wire shelf 2+ 1 7 200-220 60-70 Poularde, whole 1.6 kg Wire shelf 2+ 1 7 190-210 80-90 Chicken, halves 500 g each Wire shelf 2 7 220-240 40-50 Chicken pieces 150 g each Wire shelf 3 7 210-230 30-40 Chicken pieces 300 g each Wire shelf 3 7 220-240 35-45 Duck, whole 2.0 kg Wire shelf 2+1 7 190-210 100-110 Duck breasts 300 g each Wire shelf 3 7 240-260 30-40 Goose, whole 3.54.0 kg Wire shelf 2+ 1 7 170-190 120-140 Goose thighs 400 g each Wire shelf 3 7 220-240 50-60 Small turkey, whole 3.0 kg Wire shelf 2+1 7 180-200 80-100 Turkey oysters 1.0 kg Wire shelf 2 7 180-200 90-100 Fish Turn the fish pieces after Z the time has elapsed. Whole fish do not need to be turned over. Bake whole fish in swimming position with the dorsal fin up. So that the fish remains stable, place a cut potato or a small container suitable for baking into the abdomen of the fish. To cook fish fillets, add a few tablespoons of liquid when cooking. If grilling directly on the shelf, place the enamel tray on level 1. Fish Weight Accessories and Level Heating Temperature at °C, Time cookware type grill power in minutes Fish, whole approx. 300 g Wire shelf 2 ( 2 20- 25 1.0 kg Wire shelf 2+ 1 4 210-230 45- 55 1.5 kg Wire shelf 2+ 1 7 180-200 60- 70 Ventresca fish, 3 cm thick Wire shelf 3 ( 2 20- 25 Fish fillet covered 2 < 210-230 20- 30 Tips for roasting and grilling The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint. How to tell when the roast is ready. Use a meat thermometer ( available from specialist shops) or carry out a “ spoon test” . Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the crackling Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good bu...