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Dish
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
Diced chicken (boned), 500 g meat
Braising steak
Complete meal
With beef
With chicken
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** 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.
The crackling is too thin.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
The meat gets burned during brais-
ing.
The roast is not well-done enough.
Grilling
Here, you can find information on grilling poultry, meat
and fish, as well as toast. You can find the ideal settings
for certain dishes in the settings tables.
Grilling with circulated air
Circulated air grilling is very well suited to the
preparation of whole poultry, fish, and also meat, e.g.
roast pork with crackling.
Poultry
For duck or goose, pierce the skin on the underside of
the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
breasts.
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
Accessories/cookware
Shelf po-
sition
cookware, covered
2
cookware, covered
2
cookware, covered
2
wire rack + wire rack
4+2
wire rack + wire rack
4+2
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.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Next time, use a larger roasting dish and add less liquid if necessary.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Carve the roast. Prepare the sauce in the roasting dish and add the sliced roast meat to the sauce. Finish
cooking the meat using the microwave only.
Tested for you in our cooking studio
Type of
MW pow-
Temperature in
heating
er in
°C
watts
-
140*
:
-
140*
:
-
140
:
-
160, then 200
:
(yorkshire pud-
ding)
-
180
:
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.
Meat
Baste lean meat with fat as required or cover it with
strips of bacon.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended resting time is not included in the
cooking time indicated.
Fish
Fish cooked whole does not have to be turned. Place
the whole fish into the cooking compartment in
swimming position with the dorsal fin facing upwards.
en
Time in min.
100-120
90-100
65+60
calculation for meat
(see table above) + 15-
25 for Yorkshire Pud-
ding
calculation for chicken
(see table above)
37
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