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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
Pot-roasted beef, approx. 1 kg
Pot-roasted beef, approx. 1.5 kg
Pot-roasted beef, approx. 2 kg
Fillet of beef, medium, approx. 1 kg
Fillet of beef, medium, approx. 1.5 kg Ovenware with lid,
Sirloin, medium, approx. 1 kg
Steaks, medium, 3 cm thick
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
Joint of veal, approx. 1.5 kg Ovenware with lid,
Joint of veal, approx. 2 kg
Knuckle of veal, approx.
1.5 kg
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. Cut into the rind.
■
Do not turn the joint. Finally, allow to stand for approx. a
further 10 minutes.
Pork
Accessories
Joint without rind
Ovenware with lid,
(e.g. neck),
wire rack
approx. 750 g
34
Accessories
Ovenware with lid,
wire rack
Ovenware with lid,
wire rack
Ovenware with lid,
wire rack
Ovenware with lid,
wire rack
wire rack
Ovenware without
lid, wire rack
Universal pan +
Wire rack
Accessories
Level
Ovenware with lid,
1
wire rack
1
wire rack
Ovenware with lid,
1
wire rack
Ovenware with lid,
1
wire rack
Level
1
Tips for braising
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little lemon juice
or vinegar into the ovenware.
Beef
Notes
Turn pot-roasted beef after
■
Finally, allow to stand for approx. a further 10 minutes.
Turn fillet of beef and sirloin halfway through the cooking
■
time. Finally, allow to stand for approx. a further 10 minutes.
Turn steaks after
■
%
Top/bottom heating
■
Grill, large area
(
■
Level
Type of
Temperature
heating
in °C, grill
setting
1
190-210
%
1
180-200
%
1
170-190
%
1
180-200
%
1
200-220
%
1
240-260
%
1
3
(
3
3
Hot air
■
Hot air grilling
4
■
Type of
Temperature in
heating
°C, grill setting
210-220
3
200-210
3
190-200
3
190-200
4
Do not turn fillet of pork or smoke-cured pork chops. Finally,
■
allow to stand for approx. a further 5 minutes.
Turn the neck of pork after
Hot air grilling
4
■
Grill, large area
(
■
Type of
Temperature in
heating
°C, grill setting
220-240
4
Y
and
Z
of the cooking time.
of the cooking time.
Z
Micro-
Cooking time in min-
wave
utes
power in
watts
-
120-140
-
140-160
-
160-180
90 W
30-40
90 W
45-55
180 W
30-40
-
1st side: approx. 10-15
2nd side: approx. 5-10
Microwave power in
watts
90 W
90 W
90 W
-
of the cooking time.
Z
Microwave power
Cooking time in minutes
in watts
180 W
40-50
Cooking time
in minutes
60-70
70-80
80-100
120-130
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