Table of Contents
Advertisement
¡ 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.
Topic
Lean meat must not dry
out.
If you want to cook a joint
with rind, proceed as fol-
lows:
Recommended settings
Poultry
Food
Chicken, 1.3 kg, unstuffed
Small chicken portions, 250 g each
Chicken goujons, nuggets, frozen
Duck, unstuffed, 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
Meat
Food
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork with rind, e.g. shoulder,
2 kg
Pork tenderloin steak, 1.5 kg
1
Slide the universal pan underneath the wire rack.
2
At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
Turn the dish 2/3 of the way through the cooking time.
3
Do not turn the food. Cover the base with water.
4
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.
Accessories/cook-
ware
Cookware without lid
Cookware without lid
Universal pan
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware without lid
Cookware with lid
Cookware without lid
Accessories/cook-
ware
Cookware without lid
Cookware without lid
Cookware with lid
Topic
Keep the cooking com-
partment as clean as pos-
sible.
You want the meat (e.g.
roast beef) to remain hot
and succulent.
Shelf posi-
Type of
tion
heating
2
2
3
2
3
1.
2.
2
3
2
2
2
Shelf posi-
Type of
tion
heating
2
2
2
How it works en
Tip
¡ 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
210–230
40–50
190–210
20–25
200–220
100–120
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
Temperature
Cooking
in °C/grill
time in mins
setting
210–230
140–160
210–230
170–190
190–210
130–140
35
Advertisement
Table of Contents
