Table of Contents
Advertisement
Meal
Lamb
Leg
Shoulder (on the bone)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon
Joint
Chicken
Whole chicken
Portion (boned)
Quarter
Turkey
Drumstick
Crown
Whole
Complete meal
with beef
with chicken
* Preheat oven
** + time for Yorkshire pudding
Casseroles
Diced meat (beef, pork, lamb, chicken)
Braising steak
Chicken pieces (boned)
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is con-
densing on the appliance door
The meat is burned slightly during braising Add the meat, vegetables and liquid to the roasting dish in equal proportions.
14
Setting
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
3
Setting
3
3
3
Reduce the temperature or shorten the roasting time.
Check the shelf height.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature.
Level
Temperature in °C
1
170*
1
170*
1
170*
1
180*
1
180*
1
180*
1
160*
1
160*
1
170 180*
1
190*
1
190*
1
180*
1
160*
1
150 160*
1 + 3
160*
1 + 3
180*
Level
Temperature in °C
1
140
1
140
1
140
Time in minutes
(per 500 g)
30 + 25
25 + 20
30 + 25
25 + 25
35 + 35
30 + 30
30 + 25
30 + 30
20 + 25
20 + 25
20 + 25
20 + 20
25 + 20
25 + 25
30 + 25**
20 + 25
Time in minutes
(per 500 g)
40 + 80
45 + 80
50 + 70
Advertisement
Table of Contents
