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Tables and tips
en
Meal
Accessories Level
Tuna steak
Baking tray
Fish fingers,
Baking tray
frozen
+ grease-
proof paper
Squid rings,
Baking tray
frozen
+ grease-
proof paper
*
Turn the food halfway through cooking.
Meat
▯
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 (two to three 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.
▯
Use the grill tray or roasting dish for a large joint of
meat and for preparation methods that involve
adding a lot of liquid to the joint.
Meal
Accessory/
ies
Beef
Roast beef
Glass dish/
(1.5 kg)
grill tray
Rump steak, medium
Glass dish/
rare
grill tray
(500 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/
grill tray
Fillet of pork
Glass dish/
(250 g)
grill tray
*
Sear on all sides in a frying pan/roasting dish on the hob first.
**
Sear the meat at a high temperature; set the lower temperature after 15 - 20 minutes.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
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Temperature
Type of
in °C
heating
2 (3)
200
2 (3)
220
2 (3)
220
Level
Tempera-
ture
in °C
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
Cooking
Comments
time
(mins)
H
8 - 10
Recipe tip: Season Asian-style with soy
sauce, sesame oil, ginger, honey, garlic, chilli
and coriander seeds.
H
15 - 17*
N
8 - 12
▯
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, reduce the set
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 roasting dish the next time you cook a
joint and add more liquid. If the sauce is too watery,
use a larger roasting dish and add less liquid.
Type of
Cooking
Comments
heating
time
(mins)
H
90 - 120*
H
30
I
45 - 50
No need to preheat; do not open the appli-
ance door.
H
25 - 35**
Recipe tip: Delicious with Béarnaise sauce
or sliced cold with remoulade and roast
potatoes.
H
30 - 40**
H
50 - 60**
H
20 - 25**
Recipe tip: Marinate in a mixture of oil, garlic
and parsley.
H
30
I
40 - 45
No need to preheat; do not open the appli-
ance door.
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