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Tested for you in our cooking studio
en
Dish
Turkey, crown****
Turkey, crown 3 kg
Turkey, thighs
Turkey, whole, 4-8 kg*****
Turkey, whole, 7 kg
Meat dishes
Meat loaf
Meat loaf, 1 kg
Meat loaf, 1 kg + 50 ml water
Casserole
Diced meat (beef, pork, lamb),
500 g meat
Braising steak
Chicken pieces (boned), 500 g
meat
Complete meal
With beef
With chicken
With chicken
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
***** turn after app. 1 hour
Tips on roasting and braising
The cooking compartment becomes
very dirty.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
The crackling is too thin.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
42
Accessories/cookware
Shelf po-
sition
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
universal pan
1
universal pan
1
cookware, uncovered
1
cookware, uncovered
1
cookware, uncovered
1
cookware, covered
1
cookware, covered
1
cookware, covered
1
wire rack + uncovered
3+1
cookware on wire rack
wire rack + uncovered
3+1
cookware on wire rack
wire rack + uncovered
3+1
cookware on wire rack
Prepare your food in an enclosed roaster with higher temperature or use the grill tray. You will achieve the
best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Next time, use a larger roasting dish and add less liquid if necessary.
Type of
Tempera-
MW power
heating
ture in °C
in watts
150-160
-
:
140-150
-
:
170-180
-
:
150-160
-
:
140-150
-
:
170-180
-
170-180
-
:
190-200
-
:
170-190
360
4
140*
-
:
140
-
:
140*
-
:
160, then
-
:
200 (York-
shire Pud-
ding)
180
-
:
180
-
:
Steam in-
Cooking time in
tensity
mins.
-
20+15
2
100-140
-
25+30
-
12+12
2
120-150
-
30-40
-
20+35
1
70-80
-
30-40
-
100-120
-
65+60
-
90-100
-
calculation for
meat (see table
above) + 15-25 for
Yorkshire Pudding
-
calculation for
chicken (see table
above)
low
65-75
(steam 0
when
Yorkshire
Pudding
is
inserted)
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