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Issue
The cake will not come
out of the tin when turned
upside down.
Sparks are generated
between the tin and the
wire rack.
23.6 Roasting and grilling
The temperature and roasting time depend on the con-
sistency and amount of food being cooked. This is why
temperature ranges are given in the tables.
Begin with the lower temperature and, if necessary, use
a higher setting the next time.
Tips for roasting and braising
Use these tips for good results when roasting and
braising.
Issue
Lean meat should not dry
out.
Combining the grill and microwave
ATTENTION!
Acidic food may damage the grid
Do not place acidic food, such as fruit or food with
▶
an acidic marinade directly on the pan support.
Information for those allergic to nickel
In rare cases, small amounts of nickel may pass into
the food.
Note:
Cooking tips
¡ Use heat-resistant, microwave-safe cookware.
¡ Metal baking tins are not suitable for baking with mi-
crowaves.
¡ Place hot glass ovenware on a dry tea towel after
cooking. The glass may crack if placed on a wet or
cold surface.
Tip
¡ Allow the cake to cool
for 5 - 10 minutes after
baking.
¡ Use a knife to carefully
loosen the edge of the
cake.
¡ Turn the cake tin up-
side down again and
cover it several times
with a cold, wet cloth.
¡ Next time you bake,
grease the baking tin/
dish and sprinkle it
with breadcrumbs.
¡ Check that the tin is
clean on the outside.
¡ Change the position of
the tin in the cooking
compartment.
¡ Continue baking
without the microwave
and increase the bak-
ing time.
Tip
¡ Coat lean meat with fat
or oil as required or
cover it with strips of
bacon.
Issue
You want to prepare joints
with the rind on.
Keep the cooking com-
partment as clean as pos-
sible.
You want the meat (e.g.
roast beef) to remain hot
and succulent.
The recommended set-
tings do not contain in-
formation for the weight of
the joint.
Determine when the roast
is ready.
¡ The temperature and baking time depend on the
consistency and amount of the mixture. This is why
temperature ranges are given in the tables. Begin
with the lowest temperature and, if necessary, use a
higher setting the next time.
¡ The times given apply to food placed in a cold
cooking compartment.
¡ When preparing meat, cover the bottom of the cook-
ware with water. Add slightly more liquid for pot
roasts. Turn pieces of meat halfway through the
cooking time. When the roast is ready, turn off the
oven and allow it to rest for an additional
10 minutes. This allows for better distribution of the
meat juices.
¡ Always grill food with the oven door open. Do not
preheat.
How it works en
Tip
¡ Score the rind in a
crosswise pattern.
¡ Roast the joint with the
rind facing down first.
¡ Cook the food in a
covered roasting dish
at a higher temperat-
ure.
¡ 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.
¡ For small roasts, se-
lect a higher temperat-
ure and a shorter
cooking time.
¡ For larger roasts, se-
lect a lower temperat-
ure and a longer cook-
ing time.
¡ Use a meat thermo-
meter to measure the
temperature.
¡ Spoon test: Press
down on the roast with
the spoon. If the roast
feels firm, it is ready. If
the spoon can be
pressed in, the roast
needs to be cooked
for a little longer.
33
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