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Meat
Poultry
Chicken
Chicken, portion
Chicken, quarter (450 g each)
Duck
Turkey, crown
Casserole
Diced meat (beef, pork, lamb)
Braising steaks
Chicken
Complete Meal
With beef
With chicken
Meat
Beef
Top side and top rump
Lamb
Leg
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Poultry
Chicken
Chicken, portion (200-250 g each)
Chicken, quarter (450 g each)
Duck
Grilling
When grilling, preheat the oven for approx. 3 minutes, before
putting the food in.
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 grilled items after the specified time.
18
Dish
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Universal pan with roasting rack
Wire rack + glass roasting dish
with lid
Wire rack + glass roasting dish
with lid
Wire rack + glass roasting dish
with lid
Wire rack
Universal pan with roasting rack
Wire rack
Universal pan with roasting rack
Dish
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Shelf posi-
Type of
tion
heating
1
<
1
<
1
<
1
<
1
<
2
<
2
<
2
<
4
<
1
4
<
1
Shelf posi-
Type of
tion
heating
2
%
1
7
1
7
1
7
2
%
1
7
1
7
3
7
2
7
1
7
Whole fish does not need to be turned. Place the whole fish in
the oven in the swimming position with the dorsal fin pointing
upwards. Placing a scored potato or a small oven-proof
container in the stomach cavity of the fish will provide stability.
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.
Temperature
Time, mins per
in °C
500 g + add. time
170-180
20+25
190-200
20+25
180-190
20+25
180-190
20+20
160-170
15+15
140
120-150 total
time
140
120-150 total
time
140
60-90
160, then 200
Weight of meat
(Yorkshire pud-
(see table above)
ding)
+ 15-25 for York-
shire pudding
180
Weight of
chicken (see
table above)
Temperature
Time, mins per
in °C
500 g + add.
time
200-220
25+25
150-170
30+35
180-200
25+25
180-200
35+40
190-210
25+50
220-240
25+40
210-230
20+15
210-230
25+25
220-240
20+25
190-210
20+20
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