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Meat
Food
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork with rind, e.g. shoulder,
2 kg
Pork tenderloin steak, 1.5 kg
Pork steaks, 2 cm thick
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Hamburger, 3–4 cm thick
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Leg of lamb, boned, medium, 1.5 kg
Saddle of lamb on the bone, medium,
1.5 kg
Grilled sausages
Meat loaf, 1 kg
Slide the universal pan underneath the wire rack.
1
At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
2
3
Turn the dish 2/3 of the way through the cooking time.
4
Do not turn the food. Cover the base with water.
Fish
Food
Fish, grilled, whole, 300 g, e.g. trout
Fish, grilled, whole, 1 kg, e.g. gilthead
Fish, grilled, whole, 1.5 kg, e.g. salmon Wire rack
Fish fillet/fish cutlet, 2–3 cm thick,
grilled
1
Slide the universal pan underneath the wire rack.
Tips for next time you roast
If roasting is not successful the first time, you can find
some tips here.
Topic
The roast is too dark and
the crackling is partly
burnt.
Your roast is too dry.
The crackling on your
roast is too thin.
Accessories/cook-
ware
Cookware without lid
Cookware without lid
Cookware with lid
Wire rack
Cookware without lid
Cookware with lid
Cookware without lid
Wire rack
Cookware without lid
Cookware with lid
Cookware without lid
Cookware without lid
Wire rack
Cookware without lid
Accessories/cook-
ware
Wire rack
Wire rack
Wire rack
Tip
¡ Select a lower temper-
ature.
¡ Reduce the roasting
time.
¡ Select a lower temper-
ature.
¡ Reduce the roasting
time.
¡ Increase the temperat-
ure.
Or:
¡ Switch on the grill
briefly at the end of the
roasting time.
Shelf posi-
Type of
tion
heating
2
2
2
4
3
2
2
4
2
2
2
2
3
2
Shelf posi-
Type of
tion
heating
2
2
2
3
Topic
Your roasting juices are
burnt.
Your roasting juices are
too clear and watery.
The meat is burned
slightly during braising.
How it works en
Temperature
Cooking
in °C/grill
time in mins
setting
210–230
140–160
210–230
170–190
190–210
130–140
1
3
20–25
210–220
45–55
200–220
100–120
210–220
60–70
3
1
3
25–30
180–200
120–140
210–230
130–150
4
200–210
70–80
4
190–200
60–70
1
3
20–25
190–200
70–80
Temperature
Cooking
in °C/grill
time in mins
setting
1
2
20–25
1
200–220
55–65
1
190–210
50–60
1
2
20–25
Tip
¡ Select a smaller item
of cookware.
¡ When roasting, add
more liquid.
¡ Use a larger item of
cookware so that more
liquid evaporates.
¡ When roasting, add
less liquid.
¡ Check whether the
roasting dish and lid fit
together and close
properly.
¡ Reduce the temperat-
ure.
¡ Add liquid when brais-
ing.
2
27
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