Table of Contents
Advertisement
Meat, poultry, fish
Ovenware
You may use any heatresistant ovenware. The universal pan is
suitable for large roasts.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = open
Ovenware with a lid = closed
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
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
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
Roasting
The roasting result depends on the type and quality of meat.
Add 2 to 3 soup spoons of liquid to lean meat, and 8 to 10
soup spoons of liquid to pot roasts, depending on the size.
Meat should be turned half way through the cooking time.
When the roast is ready, switch off the oven and leave the roast
to stand for 10 minutes with the oven door closed. This allows
the meat juices to distribute more favourably.
Grilling
Always close the oven door when grilling.
If possible, use pieces of meat which are of the same
thickness. They should be at least 2 to 3 cm thick. Such pieces
will be browned evenly and stay juicy and soft in the middle.
Only salt the steaks after they have been grilled.
Place the pieces of meat directly onto the wire grill. If you are
grilling just one piece of meat, it will turn out best if you place it
in the centre of the wire grill. You should also insert the
universal pan at level 1. The meat juices are collected here and
the oven is kept clean.
Turn the pieces of meat and poultry after half of the cooking
time indicated but turkey has to be placed breast side up and
not to be turned!.
The grill element automatically switches itself off and back on
again. This is normal. The number of times this happens
depends on the grill setting you have selected.
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
(
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
17
Advertisement
Table of Contents
