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Tables and tips
en
Meal
Accessory/
ies
Sourdough bread
Baking
stone
Olive and tomato
Baking
bread
stone
Pizza, fresh
Baking
stone
Pizza, frozen
Baking
stone
Tarte flambée,
Baking
fresh
stone
Tarte flambée,
Baking
frozen
stone
*
Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
Roasting dish
▯
You will need a roaster, pull-out system and heating
element – these are optional accessories.
▯
In the roaster, you can also easily cook large pieces
of meat and braise large quantities.
▯
Food is easy to prepare and can be kept warm in
the oven. Your kitchen will look tidy, the hob will not
be dirty, and fewer cooking smells will be produced
as the dish is being cooked in the oven.
▯
The non-stick coating enables you to roast using
very little fat.
Dish
Accessories Level
Chicken breast
Roasting
dish
Beef goulash
Roasting
dish
Ossobuco
Roasting
dish
Viennese boiled
Roasting
beef
dish
*
Roast initially at a high temperature; to continue cooking, turn the temperature back down.
50
Level
Tempera-
ture
heating
in °C
1
250 / 200*
1
175
1
275
1
230
1
300
1
250
Temperature
Heating
in °C
function
1
200
1
220 /
130 - 140*
1
220 / 140*
1
220 / 130*
Type of
Cooking
Comments
time
(mins)
T
50 - 60
T
45
T
5 - 8
The cooking time varies depending on the
type and thickness of the dough and top-
ping.
T
8 - 10
The cooking time varies depending on the
thickness of the dough. Follow the manufac-
turer's instructions.
T
3 - 4
Recipe tip: Traditional or with goat's cheese,
Parma ham, figs and spring onions.
T
4 - 5
Tip: Rather than adding the fat to the roaster, brush
oil over the meat. This will ensure that the heat is
transferred directly to the meat.
▯
Cooking liquids reduce down quickly. Make sure
that there is always sufficient cooking liquid. For a
cooking time of 30 minutes, add approx. ½ l of
liquid.
▯
When cooking in a sauce, always ensure that the
sauce remains runny and add cooking liquid.
▯
In addition, follow the instructions in the user
manual for the roaster.
Cooking time
Comments
in min.
U
Initial roasting
Before you place the food in the roasting
+ 15 - 20
dish, heat it up using the "Roasting func-
tion". Then insert the core temperature
probe.
U
Initial roasting
Roast the onion and meat initially; use the
+ 60 - 120
"Roasting function" for this. Pour in liquid
and turn the temperature back down;
cook for 60 - 120 minutes depending on
the type of meat.
U
Initial roasting
Roast the meat and vegetables initially;
+ 60 - 90
use the "Roasting function" for this. Pour
in liquid and turn the temperature back
down; cover and cook for a further 60 - 90
minutes. Turn the sliced shanks once.
U
Initial roasting
Roast the onion halves for a short time,
+ 210 - 240
add the vegetables and roast briefly, then
fill the dish with liquid. Bring the vegeta-
ble water to the boil, season and add the
Viennese boiled beef. The meat should
be completely covered in liquid. Place the
lid on the roasting dish and continue
cooking at a temperature of 130 °C.
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