Table of Contents
Advertisement
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 until after the meat has been grilled.
Salt draws water from the meat.
Notes
The grill element switches itself continuously on and
■
off; this is normal. The grill setting determines how
frequently this occurs.
Smoke may be produced when grilling.
■
Recommended setting values
You can find the ideal heating type for many meat
dishes in the table. Temperature and cooking time
depend on the amount, composition and temperature of
the food. Settings ranges are indicated for this reason.
Try using the lower values at first. You can increase the
temperature next time if necessary.
The setting values apply to chilled meat placed into the
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated cooking times by
several minutes.
You can find information on roasts and default values
for weights in the table. If you wish to roast a heavy joint
Dish
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork with rind,
e.g. shoulder, 2 kg
Pork tenderloin steak, 1.5 kg
Pork tenderloin steak, 1.5 kg
Fillet of pork, 400 g
Smoked pork on the bone, 1 kg
(with a little added water)
Smoked pork on the bone, 1 kg
Pork steaks, 2 cm thick
Pork medallions, 3 cm thick (pre-
heat oven for 5 mins.)
Beef
Fillet of beef, medium, 1 kg
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Sirloin, medium, 1.5 kg
* Preheat
** Do not turn
*** Slide the universal pan in underneath at shelf position 1
**** Turn after 2/3 of the total time
Accessories/cookware
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, uncovered
Cookware, covered
Wire rack
Cookware, covered
Cookware, uncovered
Wire rack
Wire rack
Cookware, uncovered
Cookware, covered
Cookware, covered
Cookware, uncovered
Cookware, uncovered
Tested for you in our cooking studio
of meat, you should definitely use a lower temperature.
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.
As a general rule: the larger a roasting joint is, the lower
the cooking temperature and the longer the cooking
time.
Turn roasting joints and grilled items after approx.
of the indicated time.
Z
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
additional information in the tips on roasting, braising
and grilling attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
4D hot air
:
■
Top/bottom heating
%
■
Circulated air grilling
4
■
Grill, large area
(
■
Microwave
Ý
■
Shelf posi-
Type of
Temperature in
tion
heating
°C/ grill setting
1
180-200
4
1
180-200
4
1
190-200
4
1
220-230
4
1
230-240
4
2
220-230
4
1
210-220
4
1
-
Ý
3
2
(
3
3*
(
1
210-220
4
1
180-200
%
1
200-220
4
1
220-230
4
1
240-260
%
en
to
^
MW power in
Cooking
watts
time in
mins.
-
120-130
180
40-50
-
130-140
-
70-80
90
50-60
-
20-25
-
60-80
360
40-50
-
16-20
-
8-12
-
40-50
90
30-40
-
130-140
-
60-70
180
30-40
39
Advertisement
Table of Contents
