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Meal
Empanadas
Börek
1
Preheat the appliance.
Bakes and gratins
How well cooked the bake is will depend on the size of
the ovenware and the thickness of the bake.
Use wide, shallow cookware for bakes and gratins.
Food takes longer to cook in deep, narrow cookware
and it browns more on top.
You can prepare food in baking tins or in the universal
pan.
¡ Baking tins on the wire rack: Shelf position 2
Recommended settings
Bakes and gratins
Meal
Bake, savoury, fresh, cooked ingredi-
ents
Bake, sweet
Potato gratin, raw ingredients, 4 cm
deep
Potato gratin, raw ingredients, 4 cm
deep, on 2 levels
Poultry, meat and fish
The table lists values for poultry, meat and fish, with de-
fault values for the weight.
If you prepare dishes that are larger or heavier than
what is specified in the recommended settings, always
use the lower temperature. If cooking more than one
item, use the weight of the heaviest item as a basis for
determining the cooking time. The individual pieces
must be approximately the same size.
Tips for poultry, meat and fish
Observe the instructions when preparing poultry, meat
and fish
Poultry
¡ For duck or goose, pierce the skin on the underside
of the wings. This allows the fat to drain out.
¡ If using duck breast, score the skin. Do not turn
duck breasts.
¡ Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water or orange juice.
Meat
¡ Coat lean meat with fat as required, or separate the
pieces.
¡ When roasting, add a little liquid if the meat is lean.
Cover the base of the glass cookware with ap-
prox. 1/2 cm of liquid.
Accessory/cookware Shelf posi-
Universal pan
Universal pan
¡ Universal pan: Shelf position 2
You can cut energy use by cooking different items at
the same time. Position baking tins next to one another
in the cooking compartment.
If hot glass cookware is placed on a wet or cold sur-
face, the glass may shatter.
▶
Accessory/cookware Shelf posi-
Ovenproof dish
Ovenproof dish
Ovenproof dish
Ovenproof dish
¡ Score the rind crosswise. If you turn the joint when
¡ When the joint is ready, turn off the oven and allow
¡ It is more convenient to roast and braise meat in the
¡ The quantity of liquid depends on the type of meat,
¡ The liquid in the cookware evaporates as the meat
¡ The distance between the meat and the lid must be
¡ To braise the meat, sear it first as required. Add wa-
Fish
¡ You do not need to turn whole fish.
Type of
tion
heating
3
3
WARNING ‒ Risk of injury!
Place hot glass ovenware on a dry mat after cook-
ing.
Type of
tion
heating
2
2
2
3+1
cooking it, ensure that the rind is underneath to be-
gin with.
it to rest for a further 10 minutes in the cooking
compartment, keeping the door closed. This helps
distribute the meat juices more evenly. Wrap the
joint in aluminium foil if necessary. The resting time
is not included in the specified cooking time.
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and pre-
pare the sauce in the cookware itself.
the material the cookware is made from and on
whether or not a lid is used. If you are cooking meat
in an enamelled or dark-coloured metal roasting
dish, it will need a little more liquid than if cooked in
glass cookware.
roasts. Carefully pour in more hot liquid if required.
at least 3 cm. The meat may expand.
ter, wine, vinegar or similar for the braising liquid.
The base of the cookware must be covered with 1–
2 cm of liquid.
How it works en
Temperature
Cooking
in °C
time,
minutes
180–190
35–45
190–210
25–35
Temperature
Cooking
in °C
time,
minutes
200–220
30–60
180–200
50–60
150–170
60–80
150–160
70–80
35
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