Table of Contents
Advertisement
Roasting
Food
Beef
Beef rare
Beef medium
Beef well done
Beef fillet
Lamb
Lamb medium
Lamb well done
Pork
Pork
Poultry
Chicken, Duck, Goose up to 5 kilo
Large Turkey up to 7 kilo
Chops and chicken joints
Grilling
Food
Meat steaks
Sausages
Fish
Toast
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
Preprepared products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
Dish
Strudel with fruit filling
Chips
Pizza
Pizza baguette
Dish
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Dish
Wire rack + universal pan
Wire rack + universal pan
Wire rack + universal pan
Wire rack + universal pan
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Accessories
Universal pan
Universal pan
Wire rack
Wire rack
Shelf
Type of
position
heating
1
4
1
4
1
4
1
4
1
4
1
4
1
:
1
4
1
:
2
4
Shelf posi-
Type of
tion
heating
4+1
(
3+1
(
4+1
(
3+1
(
The cooking result greatly depends on the quality of the food.
Pre-browning and irregularities can sometimes even be found
on the raw product.
Level
Type of
heating
3
:
3
%
2
%
2
4
Temperature
Time, min. per
in °C
1 lb + add. time
210-230
15+20
210-230
25+25
210-230
30+30
210-230
25+25
160-180
20+20
160-180
25+35
180-200
35+35
150-190
17+20
170-190
10+20
210-230
45
Grill setting Time
in minutes
2 or 3
15-20
3
15-20
2
25-30
3
5-8
Temperature in
Cooking time
°C
in minutes
190-210
45-55
210-230
25-30
200-220
15-20
190-210
15-20
17
Advertisement
Table of Contents
