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You can also sear pieces of meat before steaming,
which will reduce their cooking time and give them a
slightly different flavour. Larger pieces require a longer
cooking time. Pieces of meat do not need to be turned.
To steam poultry, meat or fish, place the item to be
cooked in the steaming tray in the glass tray and then
place this in the cooking compartment at shelf position
3. Fill the water tank up to "max." mark. If the water tank
runs out of water while the appliance is in operation, the
appliance is paused. You will be alerted to this by a
message on the display.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Place the food to be grilled on the wire rack. Place the
glass tray underneath the wire rack to collect any
dripping fat.
Try to use pieces of food of a similar thickness and
weight. This will allow them to brown evenly and remain
succulent and juicy. Place the food to be grilled directly
onto the wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Do not add salt to the meat until it has been grilled. Salt
draws water from the meat.
Notes
The grill elements continuously switch on and off;
■
this is normal. The grill setting determines how
frequently this occurs.
Smoke may be produced when grilling.
■
Recommended settings
The settings are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
The table lists specifications for poultry, meat and fish
with default values for the weight. If you wish to prepare
heavier poultry, meat or fish, always use the lower
temperature. If cooking more than one piece, use the
weight of the heaviest piece as a basis for determining
the cooking time. The individual pieces should be
approximately the same size.
The larger the poultry, meat or fish, the lower the
cooking temperature and the longer the cooking time.
Turn poultry, meat and fish if specified in the settings
table.
Poultry
Dish
Cookware
Chicken, whole,
Cookware,
1.3 kg (boil)
covered
Chicken, whole,
Cookware,
1.3 kg (roast)
uncovered
42
Shelf po-
Heating
Tempera-
sition
function
ture
0
ß
0
4+P+ß
Poultry
When cooking duck or goose, pierce the skin on the
underside of the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
breasts.
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
Meat
Baste lean meat with fat as required or cover it with
strips of bacon.
When roasting, add a little liquid if the meat is lean. This
liquid should just about cover the bottom of the glass
cookware.
Score the rind crosswise.
When the joint is ready, turn off the oven and allow it to
rest for a further 10 minutes in the cooking
compartment, keeping the door closed. This helps
distribute the meat juices more evenly. Wrap the joint in
aluminium foil if necessary. The recommended resting
time is not included in the indicated cooking time.
It is more convenient to roast and braise meat in
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and prepare
the sauce in the cookware itself.
The quantity of liquid depends on the type of meat, the
material the cookware is made from and on whether or
not a lid is used. If preparing meat in an enamelled or
dark metal roasting dish, it will need a little more liquid
than if cooked in glass cookware.
The liquid in the cookware evaporates when roasting.
Carefully pour in more liquid if required.
The distance between the meat and the lid should be at
least 3 cm. The meat may rise.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. Cover the bottom of the cookware with approx. 1-
2 cm of liquid.
Fish
Whole fish does not need to be turned. You can tell
when the fish is cooked because the dorsal fin can be
removed easily.
If you would like to cook fish on the wire rack, coat the
wire rack with a little oil beforehand as this will make it
easier to remove the fish later.
Grill set-
Microwave
ting
setting
-
-
600
190
-
360
Steam
Cooking time
Notes
setting
in min
-
25-35
Turn halfway
through.
3
40-45
Place with the
breast side up. Do
not turn. Leave to
stand for
5 minutes.
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