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manual abstract
Always grill with the oven door closed. As far as possible, the pieces of food you are grilling should be of equal thickness. This will allow them to brown evenly and remain succulent and juicy. Turn the food you are grilling after Z of the time. Do not add salt to steaks until they have been grilled. 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 the baking tray at level 1. The meat juices are collected in the pan and the oven is kept cleaner. When grilling, do not insert the baking tray or universal pan at level 4 or 5. The high heat distorts it and the cooking compartment can be damaged when removing it. The grill element switches on and off continually. This is normal. The grill setting determines how frequently this will happen. Meat Turn pieces of meat halfway through the cooking time. When cooking is finished, turn the oven off and leave the meat to rest with the door closed for a further 10 minutes. This allows better distribution of the meat juices. When it is cooked, wrap the sirloin in aluminium foil and leave it to rest for a further 10 minutes. Meat Weight Accessories and Level Type of Temperature in Cooking time ovenware heating ° C, grill setting in minutes Beef Joint of beef 1.0 kg 1.5 kg 2.0 kg Covered 2 2 2 % % % 200-220 190-210 180-200 120 140 160 Tenderloin, medium rare 1.0 kg 1.5 kg Uncovered 2 2 % % 210-230 200-220 70 80 Sirloin, medium rare 1.0 kg Uncovered 1 4 210-230 50 Steaks, medium rare 3 cm Wire rack 5 ( 3 15 Veal Joint of veal Lamb 1.0 kg 2.0 kg Uncovered 2 2 % % 190-210 170-190 100 120 Leg of lamb, boned, medium 1.5 kg Uncovered 1 4 150-170 120 Minced meat Meat loaf approx. Uncovered 1 4 170-190 70 500 g Sausage Sausage Wire rack 4 ( 3 15 Poultry For duck or goose, pierce the skin on the underside of the wings. This allows the fat to run out. The weights indicated in the table refer to oven- ready poultry ( without stuffing) . Poultry will turn out particularly crispy and brown if you baste it towards the end of the roasting time with butter, salted water or Place whole poultry on the lower wire rack breast-side down. orange juice. Turn after Z of the specified time. If you are grilling directly on the wire rack, you should insert the Turn roasts, such as rolled turkey joint or turkey breast, halfway baking tray at level 1. The meat juices are collected in the pan through the cooking time. Turn poultry portions after Z of the and the oven is kept cleaner. time. Poultry Weight Accessories and Level Type of Temperature Cooking time ovenware heating in ° C in minutes Chicken, whole 1.2 kg Wire rack 2 4 200-220 60-70 Poulard, whole 1.6 kg Wire rack 2 4 190-210 80-90 Chicken, halved 500 g each Wire rack 2 4 200-220 40-50 Chicken portions 300 g each Wire rack 3 4 200-220 30-40 Duck, whole 2.0 kg Wire rack 2 4 170-190 90-100 Goose, whole 3.5-4.0 kg Wire rack 2 4 160-170 110-130 Small turkey, whole 3.0 kg Wire rack 2 4 170-190 80-100 Turkey thigh 1.0 kg Wire rack 2 4 180-200 90-100 Fish upwards. Placing half a potato or a small ovenproof container in the belly of the fish will make it more stable. Turn the pieces of fish after Z of the grilling time. If you are grilling directly on the wire rack, you should also Whole fish does not have to be turned. Place the whole fish in insert the baking tray at level 1. The liquid is then collected, the oven in its swimming position with its dorsal fin facing keeping the oven cleaner. Fish Weight Accessories and Level Type of Temperature Cooking time ovenware heating ° C, grill setting in minutes Fish, whole 300 g each Wire rack 2 ( 3 20-25 1.0 kg Wire rack 2 4 180-200 45-50 1.5 kg Wire rack 2 4 170-190 50-60 Fish fillet, 3 cm Wire rack 3 ( 2 20-25 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 but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery. Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units. Bakes, gratins, toast with toppings Always place the ovenware on the wire rack. If you are grilling directly on the wire rack, the universal pan How well cooked the bake is will ...
Other models in this manual:Kitchen-ranges - HR74W237Y/02 (2.51 mb)
Kitchen-ranges - HR74W537Y/01 (2.51 mb)
Kitchen-ranges - HR74W537Y/02 (2.51 mb)