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en How it works
¡ The quantity of liquid depends on the type of meat,
the material the cookware is made from and on
whether or not a lid is used. If you are cooking meat
in an enamelled or dark-coloured metal roasting
dish, it will need a little more liquid than if cooked in
glass cookware.
¡ The liquid in the cookware evaporates as the meat
roasts. Carefully pour in more hot liquid if required.
¡ The distance between the meat and the lid must be
at least 3 cm. The meat may expand.
¡ To braise the meat, sear it first as required. Add wa-
ter, wine, vinegar or similar for the braising liquid.
The base of the cookware must be covered with 1–
2 cm of liquid.
Fish
¡ You do not need to turn whole fish.
¡ Place the whole fish into the cooking compartment
in swimming position with the dorsal fin facing up-
wards.
¡ Placing half a potato or a small ovenproof container
in the stomach cavity of the fish provides stability.
¡ You can tell when the fish is cooked because the
dorsal fin can be removed easily.
¡ When stewing, add two to three tablespoons of li-
quid and a little lemon juice or vinegar into the
cookware.
Tips for roasting and braising
Use these tips for good results when roasting and
braising.
Recommended settings
Poultry
Food
Chicken, 1.3 kg, unstuffed
Chicken, 1.5 kg
Small chicken portions, 250 g each
Chicken goujons, nuggets, frozen
Duck, unstuffed, 2 kg
Duck, 2 kg
Duck breast, 300 g each, medium
Goose, unstuffed, 3 kg
Goose legs, 350 g each
Small turkey, 2.5 kg
Turkey breast, boned, 1 kg
Turkey thigh, on the bone, 1 kg
36
Topic
Lean meat must not dry
out.
If you want to cook a joint
with rind, proceed as fol-
lows:
Keep the cooking com-
partment as clean as pos-
sible.
You want the meat (e.g.
roast beef) to remain hot
and succulent.
Accessories/cook-
ware
Cookware without lid
Rotary spit
Cookware without lid
Universal pan
Cookware without lid
Rotary spit
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware with lid
Cookware without lid
Shelf posi-
Type of
tion
heating
2
1
2
3
2
1
3
1.
2.
2
3
2
2
2
Tip
¡ Coat lean meat with fat
or oil as required or
cover it with strips of
bacon.
¡ Score the rind in a
criss-cross pattern.
¡ Roast the joint with the
rind facing down first.
¡ Cook the food in a
covered roasting dish
at a higher temperat-
ure.
Or:
¡ Use the grill tray. If re-
quired, the grill tray
can be bought later as
an optional accessory.
¡ When the roast is
ready, switch off the
oven and leave the
meat to rest for
10 minutes in the
cooking compartment
with the door closed.
This helps distribute
the meat juices more
evenly. The resting
time is not included in
the specified cooking
time.
¡ After preparing it, wrap
the food in aluminium
foil.
Temperature
Cooking
in °C/grill
time in mins
setting
200–220
60–80
240–250
70–90
210–230
40–50
190–210
20–25
200–220
100–120
240–250
80–100
1. 210–230
1. 35–40
2. 3
2. 3–5
200–220
120–140
230–250
40–50
210–230
80–100
240–260
80–100
190–210
100–120
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