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Meat
Meat
Pot-roasted beef (e.g. prime
ribs)
Sirloin of beef
Roast beef, medium rare*
Steaks, well done
Steaks, medium rare
Boned pork without rind (e.g.
neck)
Boned pork with rind**
(e.g. shoulder, knuckle)
Smoked pork on the bone
Meat loaf
Sausage
30
If possible, use pieces of meat which are of the same
thickness. They should be at least 2 to 3 cm thick. Such
pieces will be browned evenly and stay juicy and soft in the
middle. Only salt the steaks after they have been grilled.
Place the pieces of meat directly onto the wire grill. If you are
grilling just one piece of meat, it will turn out best if you place
it in the centre of the wire grill.
You should also insert the universal pan at level 1. The meat
juices are collected here and the oven is kept clean.
Turn the pieces of meat after two thirds of the cooking time
indicated.
The grill element automatically switches itself off and back on
again. This is normal. The number of times this happens
depends on the grill setting you have selected.
The table applies to insertion into a cold oven. The time
specifications are provided as guidelines only and depend on
the type and quality of the meat.
Weight
Ovenware
1 kg
1.5 kg
Covered
2 kg
1 kg
1.5 kg
Uncovered
2 kg
1 kg
Uncovered
Wire rack***
Wire rack***
1 kg
1.5 kg
Uncovered
2 kg
1 kg
1.5 kg
Uncovered
2 kg
1 kg
Covered
750 g
Uncovered
Approximately
Wire rack***
750 g
Level
Type of
Temperature
heating
ºC, grill
t
2
200 220
t
2
190 210
t
2
180 200
t
1
210 230
t
1
200 220
t
1
190 210
R
1
230 250
x
4
3
x
4
3
R
1
190 210
R
1
180 200
R
1
170 190
R
1
190 210
R
1
180 200
R
1
170 190
t
1
210-230
R
1
180 200
x
4
3
Cooking
time,
mins
120
140
160
70
80
90
50
20
15
120
150
170
130
160
190
80
80
15
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