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Dish
Duck and goose
Duck, 2 kg
Duck, 2 kg
Duck, 2 kg
Duck breast, 300 g each
Duck breast, 300 g each
Goose, 3 kg
Goose, 3 kg
Goose, 3 kg
Goose legs, 350 g each
Goose legs, 350 g each
Goose legs, 350 g each
Turkey
Small turkey, 2.5 kg
Small turkey, 2.5 kg
Small turkey, 2.5 kg
Turkey breast, boned, 1 kg
Turkey thigh, with bone, 1 kg Wire rack
Turkey thigh, with bone, 1 kg Wire rack
Turkey thigh, with bone, 1 kg Cookware, covered
* Preheat
Meat
Your appliance offers you many heating types for
preparing meat. You can find the ideal settings for many
dishes in the settings tables.
Roasting and braising
Baste lean meat with fat as required or cover it with
strips of bacon.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended standing time is not included in the
cooking time specified.
Roasting on the wire rack
On the wire rack, meat will become very crispy on all
sides.
Depending on the size and type of the meat, add up to
^ litres of water to the universal pan. Any dripping fat
and meat juices will be caught. You can prepare a
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
Wire rack
Wire rack
Cookware, covered
Shelf posi-
Type of
Temperature in
tion
heating
°C/ grill setting
2
180-200
7
2
150-160
<
180-190
7
2
170-190
7
3
230-250
7
3
220-240
7
2
160-180
7
2
130-140
<
150-160
<
170-180
7
2
170-190
7
2
210-230
7
3
190-200
7
2
170-190
7
2
180-200
7
2
140-150
<
170-180
7
2
170-190
<
2
240-260
%
2
180-200
7
2
170-180
7
2
210-230
7
sauce using these meat juices. In addition, less smoke
is generated, and the cooking compartment stays
cleaner.
Slide the wire rack in at the indicated shelf position with
the imprint "Microwave" facing the appliance door and
the outer rail facing downwards. In addition, slide the
universal pan in at the shelf position underneath with
the slanted edge facing the appliance door.
Roasting and braising in cookware
It is more convenient to roast and braise meat in
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and prepare
the sauce in the cookware itself.
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Add in a little liquid for roasting if the meat is lean. A
covering of approx. ^ cm depth should be applied to
the base of any glass cookware.
Tested for you in our cooking studio
MW power in
watts
-
-
-
180
-
-
-
-
-
-
180
-
-
180
-
-
-
180
-
-
-
360
en
Steam in-
Cooking
tensity
time in
mins.
-
90-110
2
70-90
-
30-40
-
60-80
-
17-20
2
15-20
-
120-150
2
110-120
2
20-30
-
30-40
-
80-90
-
40-50
2
45-55
-
30-40
-
70-90
2
70-80
-
20-30
-
60-80
-
80-100
-
80-100
2
80-100
-
45-50
57
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