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Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
of the specified time.
Z
Poultry
Chicken, whole
Chicken, halved
Chicken portions
Chicken portions
Duck, whole
Duck breast
Goose legs
Fish
If you are grilling directly on the wire rack, the universal pan
should also be inserted at level 1. The liquid will be caught and
the oven remains cleaner.
Turn the pieces of fish after
Fish
Fish, whole
Fish steak, 3 cm thick
Fish fillet
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
Slow cooking
Slow cooking, also known as low-temperature cooking, is the
ideal method for cooking tender pieces of meat medium rare or
medium. The meat remains very juicy and turns out as soft as
butter. The benefit of this cooking method is that it allows lots of
scope for menu planning because slow-cooked meat is easy to
keep warm.
Suitable cookware
Use a flat dish, e.g. a porcelain serving plate or a glass roasting
dish without a lid.
Always place the open dish on the wire rack at level 1.
Weight
1.2 kg
500 g each Wire rack
150 g each Wire rack
300 g each Wire rack
2.0 kg
300 g each Wire rack
400 g each Wire rack
Z
of the grilling time.
Weight
Accessories and
cookware
approx. 300
Wire rack
g each
1.0 kg
Wire rack
1.5 kg
Wire rack
j
Wire rack
Covered
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Accessories and
Level
cookware
Wire rack
1
1
2
2
Wire rack
1
2
2
There is no need to turn a whole fish. Place the whole fish in the
oven in its swimming position with its dorsal fin facing upwards.
Placing a scored potato or a small oven-proof container in the
stomach cavity of the fish will provide stability.
For fish fillets, add a few tablespoons of liquid to braise.
Level
2
1
1
2
1
Method
Select
Top/bottom heating and set a temperature between
%
1.
70-90 °C. Preheat the oven and warm up the dish at the
same time.
Place a little fat in a pan on a high heat. Sear the meat on all
2.
sides, including the ends, and then place immediately into
the preheated dish.
Place the dish with the meat in it back into the oven and slow
3.
cook. A slow-cook temperature of 80 °C is ideal for most
pieces of meat.
Type of
Temperature
heating
in °C, grill
setting
200-220
4
210-230
4
210-230
4
210-230
4
170-190
4
230-250
4
210-230
4
Type of
Temperature
heating
in °C, grill
setting
2
(
200-220
4
180-200
4
2
(
210-230
%
Z
of the
Cooking time
in minutes
60-70
40-50
30-40
35-45
100-120
25-35
40-50
Cooking time
in minutes
20-25
45-55
60-70
20-25
25-30
17
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