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Roasting and grilling
About the tables
The temperature and roasting time depend on the type and
amount of food being cooked. This is why temperature ranges are
given in the tables. Begin with the lower temperature and, if
necessary, use a higher setting the next time,
For more information, see the section entitled
roasting
which follows the tables.
Ovenware
You may use any heatresistant ovenware which is suitable for
use in a microwave. Metal roasting dishes are not suitable for
roasting with microwaves.
The ovenware can become very hot. Use oven gloves to take the
ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after they have
been removed from the oven. The glass could crack if placed on a
cold or wet surface.
Tips for roasting
Notes
Use a deep roasting dish for roasting meat and poultry.
■
Check that your ovenware fits in the cooking compartment. It
■
should not be too big.
Meat:
■
Cover approx. two thirds of the ovenware base with liquid. Add
slightly more liquid for pot roasts. Turn pieces of meat halfway
through the cooking time. When the roast is ready, turn off the
Beef
Pot-roasted beef,
approx. 1 kg
*
Fillet of beef, medium,
approx. 1 kg
*
Sirloin, medium,
approx. 1 kg
*
Steak, medium, 3 cm thick** Higher wire rack
* Lower wire rack
** Higher wire rack
Veal
Note: Turn joints and knuckle of veal halfway through the cooking
time. Finally, allow to stand for approx. a further 10 minutes.
Veal
Joint of veal, approx. 1 kg*
Knuckle of veal,
approx. 1.5 kg
*
* Lower wire rack
Pork
Notes
Turn lean joints of pork and rindless joints halfway through the
■
cooking time. Finally, allow to stand for approx. a
further 10 minutes.
Place the joint in the ovenware rind-side up. Score the rind. Do
■
not turn the joint. Finally, allow to stand for approx. a
further 10 minutes.
Tips for grilling and
Accessories
Type of
heating
Ovenware with lid
Ovenware without lid
Ovenware without lid
Accessories
Type of
heating
Ovenware with lid
Ovenware with lid
oven and allow it to rest for an additional 10 minutes. This
allows better distribution of the meat juices.
Poultry:
■
Turn the pieces of meat after
elapsed.
Tips for grilling
Notes
Always keep the oven door closed when grilling and do not
■
preheat.
As far as possible, the pieces of food you are grilling should be
■
of equal thickness. Steaks should be at least 2 to 3 cm thick.
This will allow them to brown evenly and remain succulent and
juicy. Do not add salt to steaks until they have been grilled.
Use tongs to turn the pieces of food you are grilling. If you
■
pierce the meat with a fork, the juices will run out and it will
become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
■
coloured meat such as veal or pork. When grilling light-coloured
meat or fish, these often only brown slightly on the surface,
although they are cooked and juicy on the inside.
The grill element switches off and on again automatically. This
■
is normal. The grill setting determines how frequently this will
happen.
Beef
Notes
Turn pot-roasted beef after
■
Finally, allow to stand for approx. a further 10 minutes.
Turn tenderloins and sirloins halfway through the cooking time.
■
Finally, allow to stand for approx. a further 10 minutes.
Turn steaks after
■
Temperature in
Microwave power in
°C, grill setting
watts
180-200
-
180-200
100
210-230
100
3
-
Temperature °C
Microwave power in
watts
180-200
-
200-220
-
Do not turn pork fillets or pork chops. Finally, allow to stand for
■
approx. a further 5 minutes.
Turn the neck of pork after
■
20
Z
of the cooking time has
Y
and
Z
of the cooking time.
Z
of the cooking time.
Cooking time in
minutes
120-143
30-40
30-40
each side: 10-15
Cooking time in
minutes
110-130
120-130
Z
of the cooking time.
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