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Warning – Risk of burns!
When the lid is removed after cooking, very hot steam
may escape. Lift the lid at the back so that the hot steam
exits away from the body.
Only use oven-safe molds. Shapes of glass are the most
suitable. Check whether the mold fits into the interior
space.
Shiny roasting pans made of stainless steel or
aluminum reflect the heat like a mirror and are
therefore not very suitable. Poultry, meat and fish cook
more slowly and brown less. Use a higher temperature
and/or longer cooking time.
Follow the roasting pan manufacturer's instructions.
open shape
It is best to use a high dish to prepare poultry, meat and
fish. Place the mold on the grid. If you do not have a
suitable shape, you can use the roasting tray.
Closed shape
The interior remains much cleaner when prepared in a
closed form. Make sure that the lid fits and closes
properly. Place the mold on the grid.
Poultry, meat and fish can also be crispy in a closed
roasting pan. Use a roasting tray with a glass lid for
this and set a higher temperature.
grilling
Leave the appliance door closed while grilling. Never
grill with the appliance door open.
Place the piece to be grilled on the grid. In addition,
place the roasting pan with the bevel towards the
appliance door at least one shelf level below it. In this
way, dripping fat is collected.
If possible, use grill pieces of approximately the
same thickness and weight. Then they brown evenly
and remain nice and tender. Place the pieces to be
grilled directly on the grid.
Turn them with grill tongs. When you pierce the meat
with a fork, it loses juice and becomes dry.
Only sprinkle meat after grilling. Salt draws water
from the meat.
Clues
The grill element keeps switching on and off, this is
■
normal. How often this happens depends on the grill
setting set. Smoke may form when grilling.
■
roasting thermometer
Depending on the version of your appliance, you have a
roasting thermometer. You can cook exactly with the
roasting thermometer. Read the important instructions
for using the roasting thermometer in the appropriate
chapter. There you will find information about inserting
the roasting thermometer, the possible heating
methods and further information.
Tested for you in our cooking studio.
Recommended setting values
The setting values apply to unstuffed meat,
ready-to-roast poultry and meat and fish at
refrigerator temperature, which are placed in the
unheated cooking compartment.
In the table you will find data for poultry, meat and fish
and suggested weights. If you want to cook heavier
poultry, meat or fish, use the lower temperature in any
case. To determine the cooking time for several pieces,
you should start from the weight of the heaviest piece.
The pieces should be about the same size.
The larger the poultry, meat or fish, the lower the
temperature and the longer the cooking time.
Poultry, meat and fish after approx. ^ to
the specified time.
Poultry
Prick the skin under the wings of duck or goose. This way
the fat can run off.
Cut the skin of duck breast. Do not turn the duck
breast.
Add some liquid to the poultry in the pan. The bottom of
the mold should be covered approx. 1-2 cm.
When turning poultry, make sure that the breast
side resp. the side of the skin is down.
Poultry browns especially crisp if you brush it with
butter, salt water or orange juice towards the end of
the cooking time.
Meat
Brush lean meats with fat as desired or top with
strips of bacon.
Add a little liquid to lean meat roasts. In glass molds,
the bottom of the mold should be covered approx. ^ cm
high.
Cut a rind crosswise. When turning the roast, make
sure that the rind is underneath first.
When the roast is ready, it must remain in the switched-off,
closed cooking compartment for another 10 minutes. This
allows the meat juice to distribute itself better. Wrap the
roast meat. in aluminum foil. The indicated cooking time
does not include the recommended rest time.
Roasting and stewing in a mold is more comfortable. It is
easier to remove the roast from the cooking compartment
with the tin and prepare the sauce directly in the tin.
The amount of liquid depends on the type of meat and
the material of the molds and whether you use a lid.
When cooking meat in enamelled or dark roasting
pans, a little more liquid is needed than in glass pans.
During roasting, the liquid in the mold evaporates. If
necessary, carefully add some liquid.
The distance between the meat and the lid must be
at least 3 cm. The meat may expand during cooking.
Before stewing, brown the meat as desired. For the
juice, add water, wine, vinegar or something
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