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Roasting and grilling
About the tables
The temperature and roasting time depend on the type and
amount of food being cooked. This is why temperature ranges
are given in the tables. Begin with the lower temperature and, if
necessary, use a higher setting the next time,
For more information, see the section entitled Tips for grilling
and roasting which follows the tables.
Ovenware
You may use any heatresistant ovenware which is suitable for
use in a microwave. Metal roasting dishes are not suitable for
roasting with microwaves.
The ovenware can become very hot. Use oven gloves to take
the ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after they have
been removed from the oven. The glass could crack if placed
on a cold or wet surface.
Tips for roasting
Use a deep roasting dish for roasting meat and poultry.
Check that your ovenware fits in the cooking compartment. It
should not be too big.
Meat:
Cover approx. two thirds of the ovenware base with liquid. Add
a little more liquid for pot roasts. Turn pieces of meat halfway
through the cooking time. When the roast is ready, turn off the
oven and allow it to rest for an additional 10 minutes. This
allows better distribution of the meat juices.
Poultry:
Turn the pieces of meat after
elapsed.
Beef
Pot-roasted beef,
approx. 1 kg
Pot-roasted beef,
approx. 1.5 kg
Pot-roasted beef,
approx. 2 kg
Fillet of beef, medium,
approx. 1 kg
Fillet of beef, medium,
approx. 1.5 kg
Sirloin, medium,
approx. 1 kg
Steak, medium, 3 cm
thick
Veal
Note: Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. a further
10 minutes.
Veal
Joint of veal, approx. 1 kg
Joint of veal, approx. 1.5 kg
Joint of veal, approx. 2 kg
Knuckle of veal,
approx. 1.5 kg
26
of the cooking time has
Z
Accessories
Level
Ovenware with lid,
1
wire rack
Ovenware with lid,
1
wire rack
Ovenware with lid,
1
wire rack
Ovenware with lid,
1
wire rack
Ovenware with lid,
1
wire rack
Ovenware without
1
lid, wire rack
Universal pan +
1
Wire rack
3
Accessories
Ovenware with lid,
wire rack
Ovenware with lid,
wire rack
Ovenware with lid,
wire rack
Ovenware with lid,
wire rack
Tips for grilling
Notes
Always keep the oven door closed when grilling and do not
■
preheat.
As far as possible, the pieces of food you are grilling should
■
be of equal thickness. Steaks should be at least 2 to 3 cm
thick. This will allow them to brown evenly and remain
succulent and juicy. Do not add salt to steaks until they have
been grilled.
Use tongs to turn the pieces of food you are grilling. If you
■
pierce the meat with a fork, the juices will run out and it will
become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
■
coloured meat such as veal or pork. When grilling light-
coloured meat or fish, these often only brown slightly on the
surface, although they are cooked and juicy on the inside.
The grill element switches off and on again automatically.
■
This is normal. The grill setting determines how frequently this
will happen.
Tips for braising
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little lemon juice
or vinegar into the ovenware.
Beef
Notes
Turn pot-roasted beef after
■
Finally, allow to stand for approx. a further 10 minutes.
Turn fillet of beef and sirloin halfway through the cooking
■
time. Finally, allow to stand for approx. a further 10 minutes.
Turn steaks after
■
Type of
Temperature in
heating
°C, grill setting
190-210
%
180-200
%
170-190
%
200-220
%
230-240
%
240-250
%
3
(
Level
Type of
Temperature in
heating
°C
1
210-220
3
1
200-210
3
1
190-200
3
1
190-200
4
Y
and
Z
of the cooking time.
of the cooking time.
Z
Microwave power
Cooking time in min-
in watts
utes
-
120-140
-
140-160
-
160-180
90 W
30-40
90 W
45-55
180 W
30-40
-
1st side: approx. 10-15
2nd side: approx. 5-10
Microwave power
in watts
90 W
90 W
90 W
-
Cooking time in
minutes
60-70
70-80
80-100
120-130
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