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Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Grilling
When grilling, preheat the oven for approx. 3 minutes, before
placing the food into the cooking compartment.
Always grill with the oven door closed.
As far as possible, the pieces of food you are grilling should be
of equal thickness. This will allow them to brown evenly and
remain succulent and juicy.
Turn the food you are grilling after
Dish
Meat
Sirloin, rare
Sirloin, medium
Leg of lamb, boned and
rolled, medium
Spit-roasted joint
Rolled pork joint
Poultry
Chicken
Duck
Fish
Fish, whole, grilled
Gratin
Potato gratin
Toast
4 slices, with topping
12 slices, with topping
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
of the time.
Z
Weight
Accessories and ovenware Level
1.0 kg
Uncovered
1.0 kg
Uncovered
1.5 kg
Uncovered
1.0 kg
Rotary spit
2.0 kg
Rotary spit
1.5 kg
Rotary spit
2.0 kg
Rotary spit
300 g
Wire rack + universal pan
Ovenproof dish
Wire rack + universal pan
Wire rack + universal pan
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Do not add salt to steaks until they have been grilled.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack.
The universal pan should also be inserted at level 1. The meat
juices are collected in the pan and the oven is kept cleaner.
When grilling, do not insert the baking tray or universal pan at
level 4 or 5. The high heat distorts it and the cooking
compartment can be damaged when removing it.
The grill element switches on and off continually. This is normal.
The grill setting determines how frequently this will happen.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Type of
heating
1
4
1
4
1
4
1
E
1
E
1
E
1
E
2+1
(
2
4
3+1
4
3+1
4
Temperature
Cooking time
in °C, grill set-
in minutes
ting
240-250
40-50
250-260
50-60
160-170
110-120
240-250
90-110
230-240
130-150
250-260
80-90
240-250
80-100
2
20-25
160-180
60-80
160-170
10-15
160-170
15-20
19
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