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Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering at least 2 cm deep should be applied
to the base of the cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
Meat thermometer
You can cook accurately using a meat thermometer.
Read important notes on using the meat thermometer in
the corresponding chapter. There, you can find notes
on inserting the meat thermometer, the possible heating
types and additional information. ~ "Meat
thermometer" on page 17
Recommended setting values
In the table, you can find the ideal heating type for
poultry and meat. Temperature and cooking time
depend on the quantity, composition and temperature
of the food. Different settings ranges are indicated for
this reason. Try using the lower values at first. You can
increase the temperature next time if necessary.
Dish
Beef
Slow roast joint
Top side / Top rump
Lamb
Leg (bone-in)
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken, whole
Chicken, portion (je 200-250 g)
Chicken, quarter (je 450 g)
Duck, 2-3 kg
Turkey, crown
Turkey, drumstick
Turkey, whole, 3-4 kg
Turkey, whole, 4,5-12 kg
* Preheat
Accessories/cookware
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
Tested for you in our cooking studio
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry and meat are
placed into a cold cooking compartment. By doing so,
you can make energy savings of up to 20 per cent. If
you preheat the oven, the indicated cooking times will
be reduced by several minutes.
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx. ^ to Z of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
< 4D hot air
■
Shelf po-
Type of
Temperature in
sition
heating
°C
2
130-140*
<
2
160-170*
<
2
160-170*
<
2
160-170*
<
2
170-180*
<
2
180-190*
<
2
180-190*
<
2
170-180*
<
2
160-170*
<
2
160-170*
<
2
170-180*
<
2
190-200*
<
2
180-190*
<
2
180-190*
<
2
160-170*
<
2
160-170*
<
2
160-170*
<
2
160-170*
<
en
Cooking time in
mins.
40+40
30+25
30+25
25+20
25+25
25+25
35+35
30+30
30+25
30+30
25+25
35-45
40-60
20+20
20+15
25+25
15+10
12+12
33
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