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Casseroles
Diced meat (beef, pork, lamb, chicken)
Braising steak
Chicken pieces (boned)
* Preheat oven
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
The meat is burned slightly during braising Add the meat, vegetables and liquid to the roasting dish in equal proportions.
Grilling
In this section, you will find information on
Grilling in general
■
Circo-roasting
4
■
Radiant grilling (Full-surface
■
The grilling table
■
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.
Notes
It is preferable to use the universal pan with wire insert for
■
grilling
Place the insert grid into the universal pan and slide the two
■
in together at the shelf position specified in the grilling table
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.
Use the wire rack for particularly large quantities. Insert the
■
wire rack at the shelf position indicated in the grilling table. To
prevent the oven from becoming dirty, insert the universal
pan one level lower.
16
Oven
Setting
õ
3
õ
$
õ
3
õ
$
õ
3
õ
$
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.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature.
+
and Centre-area grill
(
Level
Temperature in °C Time in minutes (per 500 g)
1
140
1
140*
1
140
1
140*
1
140
1
140*
Circo-roasting
The
Circo-roasting operating mode is particularly suitable for
4
poultry or 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. For items of food with rind, place them on the
wire rack rind-side down for the first half 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
Circo-roasting. You should therefore clean the cooking
compartment after every use so that the dirt does not become
burnt on.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the grilling times specified.
40 + 80
40 + 80
45 + 80
45 + 80
50 + 70
50 + 70
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