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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
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.
Meat
Beef
Pot-roasted beef
Fillet of beef, medium
Sirloin, medium
Steaks, 3 cm thick, medium
Veal
Joint of veal
Knuckle of veal
Pork
Joint without rind (e.g. neck)
Joint with rind (e.g. shoulder)
Fillet of pork
Pork joint, lean
Smoked pork on the bone
Steaks, 2 cm thick
Pork medallions, 3 cm thick
Lamb
Saddle of lamb on the bone
Leg of lamb, boned, medium
Game
Saddle of venison on the bone
of the time.
Z
Weight
Accessories and
ovenware
1.0 kg
covered
1.5 kg
2.0 kg
1.0 kg
uncovered
1.5 kg
1.0 kg
uncovered
wire rack + univer-
sal pan
1.0 kg
uncovered
1.5 kg
2.0 kg
1.5 kg
uncovered
1.0 kg
universal pan with
grill tray
1.5 kg
2.0 kg
1.0 kg
uncovered
1.5 kg
2.0 kg
500 g
wire rack + univer-
sal pan
1.0 kg
uncovered
1.5 kg
2.0 kg
1.0 kg
covered
wire rack + univer-
sal pan
wire rack + univer-
sal pan
1.5 kg
uncovered
1.5 kg
uncovered
1.5 kg
uncovered
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.
Level
Type of
heating
2
%
2
%
2
%
2
%
2
%
1
4
5+1
(
2
%
2
%
2
%
2
%
1
4
1
4
1
4
1
4
1
4
1
4
3+1
4
2
%
2
%
2
%
2
%
5+1
(
5+1
(
2
4
1
4
2
%
Temperature
Cooking time
in °C, grill set-
in minutes
ting
210-230
100
200-220
120
190-210
140
210-230
60
200-220
80
220-240
60
3
15
190-210
110
180-200
130
170-190
150
210-230
140
190-210
120
180-200
150
170-190
170
190-210
130
180-200
160
170-190
190
220-230
30
200-220
120
190-210
140
180-200
160
200-220
70
3
20
3
10
190-210
60
150-170
120
200-220
50
19
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