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Item
Veal
Joint/breast of veal (1.5 kg)
Joint/breast of veal (2.5 kg)
Knuckle
Lamb
Leg, boned
Loin on the bone
Loin, boned
Poultry
Chicken, whole (1 kg)
Duck, whole (2 3 kg)
Goose, whole (3 4 kg)
Game
Joint/leg of roe venison, boned (1.5 kg)
Wild boar joint (1.5 kg)
Joint of venison (1.5 kg)
Rabbit
Fish
Fish, whole (300 g)
Fish, whole (700 g)
* Preheat oven
** Roast pot roasts with a lid on the roasting dish
*** Use shelf height 1 for tall items
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is con-
densing on the appliance door
Grilling
In this section, you will find information on
Grilling in general
■
Circo-roasting
4
■
Radiant grilling
(
■
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
Always use the wire rack and the universal pan when grilling.
Slide in the wire rack at the shelf position specified in the
grilling table. To prevent the cooking compartment from
CircoTherm®
Shelf
height
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Reduce the temperature or shorten the roasting time.
Check the shelf height.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
becoming dirty, slide in the universal pan one level lower.
Always place the food to be grilled in the centre of the wire rack
If you are grilling more than one piece of meat, make sure that
they are the same sort of meat and that they are of similar
thickness and weight.
Circo-roasting
The
meat (e.g. roast pork with crackling) that is to be crispy.
Turn large items of food after approximately half to two-thirds of
the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the type of food you are cooking, the cooking
compartment may become very dirty when you cook food using
3
Tempera-
Roasting time in
ture in °C
minutes
160 - 170
90 - 120
160 - 170
120 - 150
160 - 170
100 - 130
180 - 190
70 - 110
180 - 190*
40 - 50
180 - 190*
30 - 40
170 - 180
60 - 70
150 - 160
90 - 120
150 - 160
130 - 180
160 - 170
90 - 120
160 - 170
120 - 140
160 - 170
100 - 120
160 - 170
70 - 80
160 - 170
30 - 40
160 - 170
40 - 50
Circo-roasting operating mode is ideal for poultry or
4
%
Top/bottom heat
Shelf
Tempera-
height
ture in °C
2
180 - 200
2
170 - 190
2
190 - 210
2
200 - 220
2
200 - 220*
2
200 - 220*
2
200 - 220
2
190 - 210
2***
180 - 200
2
190 - 210
2
190 - 210
2
190 - 210
2
180 - 200
2
180 - 200
2
180 - 200
13
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