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Tested for you in our cooking studio
Dish
Turkey, crown****
Turkey, crown, 3 kg
Turkey, thighs
Turkey, whole, 4-8 kg*****
Turkey, whole, 7 kg
Meat dishes
Meat loaf
Meat loaf, 1 kg
Meat loaf, 1 kg +20 ml water
Casserole
Diced meat (beef, pork, lamb),
500 g meat
Diced chicken (boned), 500 g
meat
Braising steak
Complete meal
With beef
With chicken
With chicken, 1.5 kg
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** 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.
46
Accessories/cookware
wire rack
wire rack
wire rack
wire rack
wire rack
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, covered
cookware, covered
cookware, covered
wire rack + wire rack
wire rack + wire rack
wire rack + 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.
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.
Shelf po-
Type of
MW pow-
sition
heating
er in watts
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
-
:
2
360
4
2
-
:
2
-
:
2
-
:
4+2
-
:
4+2
-
:
4+2
-
:
Temperature
Steam in-
in °C
tensity
150-160
-
140-150
2
170-180
-
150-160
-
140-150
2
170-180
-
170-180
-
190-200
1
170-190
-
140*
-
140*
-
140
-
160, then
-
200 (york-
shire pudding)
180
-
180
low (steam
0 when
Yorkshire
Pudding is
inserted)
Time in min.
20+15
100-140
25+30
12+12
120-150
30-40
20+35
70-80
30-40
100-120
90-100
65+60
calculation for
meat (see
table above) +
15-25 for
Yorkshire
Pudding
calculation for
chicken (see
table above)
65-75
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