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Tested for you in our cooking studio
Dish
Lamb
Leg (bone-in)
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb***
Pork
Roasting joint
Loin joint
Belly
Gammon joint
Poultry
Chicken, whole
Chicken, portion, 200-250 g
each**
Duck
Turkey, crown****
Turkey, thighs
Turkey, whole, 4-8 kg*****
Meat dishes
Meat loaf
Meat loaf, 1 kg + 50 ml water
Casserole
Diced meat (beef, pork, lamb),
500 g meat
Braising steak
Chicken pieces (boned), 500 g
meat
Complete meal
With beef
With chicken
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
***** turn after app. 1 hour
Tips on roasting and braising
The cooking compartment becomes
very dirty.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
40
Accessories/cookware
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
universal pan
cookware, uncovered
cookware, uncovered
cookware, covered
cookware, covered
cookware, covered
wire rack + uncovered cook-
ware on wire rack
wire rack + uncovered cook-
ware on wire rack
Prepare your food in an enclosed roaster 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.
Shelf posi-
Type of
Temperature
tion
heating
in °C
1
160-170
:
1
160-170
:
1
170-180
:
1
180-190*
:
1
180-190
:
1
180-190
:
1
170-180
:
1
160-170
:
1
170-180
:
1
190-200
:
1
180-190
:
1
150-160
:
1
170-180
:
1
150-160
:
1
170-180
:
1
170-190
4
1
140*
:
1
140
:
1
140*
:
3+1
160, then 200
:
(Yorkshire Pud-
ding)
3+1
180
:
MW power
Time in min.
in watts
-
25+25
-
25+20
-
25+25
-
15+25
-
30+35
-
35+35
-
30+25
-
30+30
-
25+15
-
35-45
-
25+20
-
20+15
-
25+30
-
12+12
-
20+35
360
30-40
-
100-120
-
65+60
-
90-100
-
calculation for meat
(see table above) +
15-25 for Yorkshire
Pudding
-
calculation for
chicken (see table
above)
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