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Dish
Smoked pork on the bone, 1 kg (with a lit-
tle added water)
Pork steaks, 2 cm thick
Pork medallions, 3 cm thick
Beef
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Steak, 3 cm thick, medium
Burger, 3-4 cm deep
Veal
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Lamb
Leg of lamb, boned, medium
Saddle of lamb on the bone (remove sin-
ews, cut lengthwise from the bone with-
out turning)
Lamb cutlet**
Sausages
Grilled sausages
Meat dishes
Meat loaf, 1 kg
* Preheat
** Slide the universal pan in underneath at shelf position 2
Tips for roasting, braising and grilling
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.
The meat gets burned during brais-
ing.
Grilled food is too dry.
Fish
Your appliance offers you a range of heating types for
preparing fish. You can find the ideal settings for many
dishes in the settings tables.
Accessories/cookware
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Prepare your food in an enclosed roasting dish 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.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Do not add salt to the meat until after it has been grilled. Salt draws water from the meat. Do not pierce the
food when turning. Use grill tongs.
Tested for you in our cooking studio en
Shelf posi-
Type of
tion
heating
2
4
5
(
5
(
2
4
2
4
2
4
5
(
4
(
2
4
2
%
2
4
2
4
5
(
4
(
2
4
The whole fish does not have to be turned. Place the
whole fish into the cooking compartment in swimming
position with the dorsal fin facing upwards. Placing half
a potato or a small oven-proof container in the stomach
cavity of the fish will provide stability.
Tempera-
Grill
Cooking
ture in °C
setting
time in
mins.
210-230
-
70-90
-
2
16-20
-
3*
8-12
210-220
-
40-50
200-220
-
130-160
220-230
-
60-70
-
3
15-20
-
3
25-30
160-170
-
100-120
200-210
-
100-120
170-190
-
50-80
180-190
-
40-50
-
3
12-16
-
3
10-15
170-180
-
60-70
33
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