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en
Dish
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb**
Pork
Roasting joint
Loin joint
Belly
Gammon joint
Poultry
Chicken, whole
Chicken, portion (each 200-250 g)*** wire rack
Duck
Turkey, crown****
Turkey, thighs
Turkey, whole, 4-8 kg*****
Meat dishes
Meat loaf
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.
34
Accessories/cookware
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
cookware, uncovered
cookware, covered
cookware, covered
cookware, covered
wire rack + wire rack
wire rack + wire rack
Prepare your food in an enclosed roasting dish 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.
Shelf po-
Type of
Temperature in
sition
heating
°C
2
160-170
<
2
170-180
<
2
180-190*
<
2
180-190
<
2
180-190
<
2
170-180
<
2
160-170
<
2
170-180
<
2
190-200
<
2
180-190
<
2
150-160
<
2
170-180
<
2
150-160
<
2
170-180
<
2
140*
<
2
140*
<
2
140
<
4+1
160, then 200
<
(Yorkshire Pud-
ding)
4+1
180
<
Time in min.
25+20
25+25
15+25
30+35
35+35
30+25
30+30
25+15
35-45
25+20
20+15
25+30
12+12
20+35
100-120
90-100
65+60
calculation for meat
(see table above) + 15-
25 for Yorkshire Pud-
ding
calculation for chicken
(see table above)
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