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Meat, poultry, fish, toast
Table - cooking - gas grill
The values in the table apply to dishes placed in a cold
oven.
Dish
Meat
Steaks, (2 pieces, 3 cm thick)
Hamburgers (6 slices)
Sausages (5 pieces)
Poultry
Chicken drumsticks (4 pieces)
Fish
Fish, whole (2 pieces)
Fish fillets (4 pieces)
Toast
Toasts, browned (4 slices)
Toasts with filling, browned from above
(4 slices)
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. Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too
clear and watery.
Steam rises from the roast when basted.
Weight
Accessories and oven-
ware
0.5 kg
Wire rack
0.3 kg
Wire rack
0.2 kg
Wire rack
1.5 kg
Wire rack
1.0 kg
Wire rack
0.5 kg
Wire rack
-
Wire rack
-
Wire rack
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 larger roasting dish and use less liquid.
This is normal and due to the laws of physics. The majority of the steam escapes through the steam
outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent
units.
Tested for you in our cooking studio
Turn the pieces of meat after
Always place items in the centre of the wire rack.
If you are grilling directly on the wire rack, you should
insert the baking tray at level 1. The fish juices are
collected in the pan and the oven is kept cleaner.
Level
Type of heat-
ing
4
(
4
(
4
(
4
(
4
(
4
(
4
(
4
(
of the cooking time.
Z
Cooking time in min-
utes
30-40
10-20
10-20
40-50
35-45
35-45
2-4
3-5
en
27
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