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Meat
▯
Use the core temperature probe so that you can
monitor the core temperature more easily.
Information and optimum target temperatures can
be found in the section entitled ~
temperature probe" on page 21
▯
Leaving meat to rest: Leave the meat to rest for a
further 10–15 minutes after cooking. This gives the
meat a chance to "relax". The meat juices begin to
circulate less, and when the meat is cut, less juice
is lost. Large pieces of meat, e.g. joints, can be left
to rest in the oven. Smaller pieces of meat, e.g.
steaks, should be wrapped in aluminium foil and left
to rest outside the oven.
▯
For small portions (2–3 people), it is a good idea to
use a heat-resistant baking dish or tin so that the
food does not begin to burn or dry out.
Dish
Accessories Level
Beef
Joint of beef
Glass dish/
(1.5 kg)
grill tray
Rump steak, medium
Glass dish/
rare
grill tray
(450 g)
Roast beef/sirloin
Glass dish/
steak (1 kg)
grill tray
– rare
– medium rare
Glass dish/
grill tray
– well done
Glass dish/
grill tray
Pork
Fillet of pork, whole
Glass dish/
(400 g)
grill tray
Fillet of pork
Glass dish/
(260 g)
grill tray
Pork medallions
Glass dish/
grill tray
Joint of pork – leg
Glass dish/
(1 kg)
grill tray
Joint of pork – neck
Glass dish/
(1.5 kg)
grill tray
*
First, sear on all sides in a frying pan/roasting dish on the hob.
**
Sear the meat at a high temperature; after 15 - 20 minutes, set the lower temperature.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
"Core
.
Temperature
Heating
in °C
function
2 (3)
180
2 (3)
200
2 (3)
200
2 (3)
230 / 180
2 (3)
230 / 180
2 (3)
230 / 180
2 (3)
230 / 180
2 (3)
180
2 (3)
180
2 (3)
210
2 (3)
230 / 180
2 (3)
230 / 180
2 (3)
230 / 180
▯
Use the grill tray or roaster for a large joint of meat
and for cooking methods that involve adding a lot of
liquid to the joint.
▯
For best results, leave meat to marinate overnight
and remove the marinade before roasting or grilling,
e.g. using the back of a knife or a spoon.
Otherwise, the herbs and spices will burn.
▯
If the joint of meat has become too dark in colour
and the skin is burnt in places, choose a lower
temperature the next time you cook a joint and
check the rack level.
▯
If the joint is cooked but the sauce is slightly burnt,
use a smaller roaster the next time you cook a joint
and add more liquid. If the sauce is too watery, use
a larger roaster and add less liquid.
Cooking
Comments
time in min.
H
90 - 120*
H
30
Core temperature 65 °C.
I
40
Core temperature 65 °C.
No need to preheat; do not open appli-
ance door.
H
25 - 35**
Recipe tip: Delicious with Béarnaise
sauce or cold cut with remoulade and
roast potatoes.
H
35 - 45**
H
50 - 60**
H
20 - 25**
Recipe tip: Marinate in a mixture of oil, gar-
lic and parsley.
H
30
Core temperature 70 °C.
I
40
Core temperature 70 °C.
No need to preheat; do not open appli-
ance door.
Z
12 - 15*
Recipe tip: Just before you take them out
of the oven, add a knob of butter and a
sprig of rosemary to the glass dish/grill
tray and cook it all together for a little
longer in the oven.
H
45 - 50**
H
85 - 95**
Z
70 - 80**
Tables and tips
en
41
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