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PProgrammes
Y ou can prepare food very easily using the various
P r o g r a m m e s
programmes. Simply select a programme and the
appliance will apply the optimal settings for you.
To achieve good results, the cooking compartment
must not be too hot. Allow the cooking compartment to
cool before starting the programme.
Cookware
Follow the instructions provided by the cookware
manufacturer.
Suitable cookware:
Use cookware that is heat-resistant up to 300 °C.
Glass or glass ceramic cookware is best. The grill can
heat through the glass lid and the roast will become
nice and crispy on the outside.
Roasting dishes made from stainless steel are not
ideal.Their shiny surface reflects a high proportion of
the radiated heat.The food will brown less readily and
the meat will be less well done. If you are using a
stainless steel roasting dish, remove the lid once the
programme has come to an end. Grill the meat at grill
setting 3 for an additional 8 to 10 minutes.
The food will brown more quickly from below if you use
a roasting dish made of enamelled steel, cast iron or
die-cast aluminium.Add a little more liquid.
If the gravy is too light or too dark, add less or
Tip:
more liquid next time.
Unsuitable cookware:
Cookware made of bright, shiny aluminium, unglazed
Programme
Chicken, not stuffed
01
02
Turkey breast
03
Stew, with vegetables
04
Goulash
05
Meat loaf, fresh
06
Pot-roasted beef
Food
Cookware
Ready to cook,
Roasting
seasoned
dish with
glass lid
Whole, seasoned Roasting
dish with
glass lid
Vegetarian
Deep roast-
ing dish with
lid
Diced beef or
Deep roast-
pork with vegeta-
ing dish with
bles
lid
Minced beef, pork
Roasting
or lamb
dish with lid
E.g. forerib, shoul-
Roasting
der, rump or mari-
dish with lid
nated beef roast
clay or plastic, and cookware with plastic handles, is
not suitable.
Size of the cookware:
The roast should cover around two thirds of the
cookware base.This will ensure that you get good meat
juices.
The distance between the meat and the lid should be at
least 3 cm. The meat may expand as it roasts.
Preparing food
Use fresh food, ideally at fridge temperature.
Very lean meat will remain more succulent if it is
Tip:
covered with rashers of bacon.
Weigh your food. You need the weight in order to set
the programme. Always round up to the nearest weight.
Place the cookware onto the wire rack. Always place
the ovenware into the cooking compartment without
preheating it.
Programmes
When the roast is ready, it can be left to rest for an
additional 10 minutes in the cooking compartment with
the appliance switched off and the door closed. This
allows for better distribution of the meat juices.
The weight can be set to between 0.5 kg and 2.5 kg.
The weight range is deliberately limited.For very
Note:
large items of food, there is often no suitable cookware
available, meaning that the cooking result would not be
what was expected.
Add liquid
Shelf posi-
tion
No
2
Cover the bottom of the
2
roasting dish, and add
up to 250 g vegetables
if you wish
As per recipe
2
As per recipe
2
No
2
Cover the bottom of the
2
roasting dish, and add
up to 250 g vegetables
if you wish
Programmes
Set weight
Notes
Chicken
Place in the cookware
weight
with the breast at the top
Turkey breast
Do not sear the meat
weight
beforehand
Total weight
Cut vegetables that take
longer to cook (e.g. car-
rots) into smaller pieces
than vegetables that take
less time to cook (e.g.
tomatoes)
Total weight
Place the meat at the bot-
tom and cover with vege-
tables.
Do not sear the meat
beforehand.
Roast weight -
Meat weight
Do not sear the meat
beforehand
en
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