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Tips for grilling
Always grill with the oven door closed.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece of food, the best results are achieved by
placing it in the centre of the wire rack. The universal pan
should also be inserted underneath. The meat juices are
collected in the pan and the oven is kept cleaner.
If possible, grill items should be of equal thickness. This
ensures that they brown evenly while also remaining succulent.
Only add salt to steaks once they have been grilled.
Ç
Top oven
Observe the notes in the table about preheating.
Food
Beef
Steaks
2-3 cm thick
Burgers
1-2 cm thick
Lamb
Steaks
2-3 cm thick
Chops
2-3 cm thick
Pork
Steaks
1-2 cm thick
Chops
2-3 cm thick
Burgers
1-2 cm thick
Sausages
2-4 cm thick
Chicken
Drumsticks
150 g each
Breast (boneless)
150 g each
Fish
Whole trout
300 g each
Fillets
150 g each
* Preheat for 3 minutes
** Turn frequently
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
20
Dish
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Wire rack +
universal pan
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Turn grilled items after the specified time.
Whole fish does not need to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
upwards. Placing a scored potato or a small oven-proof
container in the stomach cavity of the fish will provide stability.
The grill element switches on and off intermittently. This is
normal. How often this happens depends on the selected grill
setting.
Shelf posi-
Type of
tion
heating
2+
*
(
1
2+
(
1
2+
*
(
1
2+
(
*
1
2+
*
(
1
2+
*
(
1
2+
(
1
2+
(
1
2+
(
1
2+
(
1
2+
(
1
2+
(
1
Grill setting Time
in minutes
3
1st side 10-13,
2nd side 6-8
3
1st side 10-12,
2nd side 6-8
3
1st side 6-8,
2nd side 4-6
3
1st side 7-9,
2nd side 5-8
3
1st side 9-12,
2nd side 6-8
3
1st side 10-13,
2nd side 8-12
3
1st side 10-12,
2nd side 6-8
3
14 -18**
2
1st side 16-20,
2nd side 12-15
2
1st side 13-15,
2nd side 8-10
1
25-30
1
15-20
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