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Dish
Turkey, whole, 4-8 kg
Turkey, whole, 7 kg
Meat dishes
Meat loaf
Meat loaf, 1 kg
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
Braising steak
Chicken pieces (boned), 500 g meat
Complete meal
With beef
With chicken
With chicken
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
Tips on roasting and braising
The cooking compartment becomes
very dirty.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
The crackling is too thin.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
The meat gets burned during brais-
ing.
Grilling
Here, you can find information on grilling poultry, meat
and fish, as well as toast. You can find the ideal settings
for certain dishes in the settings tables.
Accessories/cookware
wire rack
universal pan
cookware, uncovered
cookware, uncovered
cookware, covered
cookware, covered
cookware, covered
wire rack + wire rack
wire rack + wire rack
wire rack + wire rack
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Next time, use a larger roasting dish and add less liquid if necessary.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Tested for you in our cooking studio
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
1
150-160
:
1
140-150
:
170-180
1
170-180
:
1
190-200
:
1
140*
:
1
140
:
1
140*
:
3+1
160, then
:
200 (York-
shire Pud-
ding)
3+1
180
:
3+1
180
:
Grilling with circulated air
Circulated air grilling is very well suited to the
preparation of whole poultry, fish, and also meat, e.g.
roast pork with crackling.
Poultry
For duck or goose, pierce the skin on the underside of
the wings. This allows the fat to run out.
en
Steam in-
Time in min.
tensity
-
12+12
2
120-150
-
30-40
-
20+35
1
70-80
-
100-120
-
65+60
-
90-100
-
calculation for
meat (see table
above) + 15-25 for
Yorkshire Pudding
-
calculation for
chicken (see table
above)
low
65-75
(steam 0
when
Yorkshire
Pudding
is
inserted)
47
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