Table of Contents
Advertisement
Meat
Dish
Joint of pork without rind, e.g. neck, 1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg
Pork neck joint, 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
Burger, 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
* Preheat
** Slide the universal pan in underneath at shelf position 2
*** Do not turn
**** Turn after half/two-thirds of the cooking time
***** At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
Fish
Dish
Fish, grilled, whole, 300 g, e.g. trout
Fish, grilled, whole, 1.5 kg, e.g. salmon
Fish fillet, cutlet, grilled, 2-3 cm thick
Fish fillet, braised, plain, 2-3 cm thick
Fish, braised, whole, 300 g, e.g. trout
Fish, braised, whole, 1.5 kg, e.g. salmon
* preheat
** Slide the universal pan in at shelf position 2
*** Slide the universal pan underneath the wire rack
Tips on roasting and braising
The cooking compartment becomes
very dirty.
The roast is too dark and the crackling
is burned in places, and/or the roast is
too dry.
The crackling is too thin.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
The meat gets burned during braising. The roasting dish and lid must fit together well and close properly.
Accessories/cookware
Cookware, uncovered
Cookware, uncovered
Cookware, covered
Wire rack
Wire rack + universal pan
Cookware, covered
Wire rack + universal pan
Wire rack
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Accessories/cookware
Wire rack
Wire rack
Wire rack
Cookware, covered
Cookware, covered
Cookware, covered
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Next time, use a larger roasting dish and add less liquid if necessary.
Reduce the temperature and add more liquid when braising if necessary.
Tested for you in our cooking studio
Shelf posi-
Type of
Step
tion
heating
2
-
:
2
1
9
2
H
2
-
9
4
-
C
3
-
B
2
-
:
3
-
H
4
-
C
2
-
:
2
-
9
2
-
H
2
-
H
3
-
C
2
-
H
Shelf posi-
Type of
tion
heating
2
H
2
H
4
C
2
:
2
:
2
:
Tempera-
Cooking time
ture in °C
in mins
160-170
150-160
130-140
135-145
190-200
25-30
190-200
100-110***
3
20-25**
210-220**** 40-50**
200-220
130-150*****
200-220**** 60-70
3****
25-30
160-180
140-160
200-220
125-140
170-190
70-80***
180-190
45-55***
3
15-20
170-180
70-80
Tempera-
Cooking
ture in °C
time in mins
160-180
20-30***
170-190
30-40***
3
12-22**
170-190
35-45
170-190
40-50
180-200
55-65
en
47
Advertisement
Table of Contents
