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Tested for you in our cooking studio
en
Types of heating used:
ƒ Top/bottom heating
■
Dish
Pork
Joint of pork without rind, e.g. neck, 1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg
Pork tenderloin steak, 1.5 kg
Fillet of pork, 400 g
Smoked pork on the bone, 1 kg (with a little
added water)
Pork steaks, 2 cm thick
Pork medallions, 3 cm thick
Beef
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Steak, 3 cm thick, medium
Burger, 3-4 cm thick
Veal
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Lamb
Leg of lamb, boned, medium, 1.5 kg
Saddle of lamb on the bone***
Lamb cutlet**
Sausages
Grilled sausages
Meat dishes
Meat loaf, 1 kg
* Preheat
** Slide the universal pan in underneath at shelf position 2
*** Do not turn
Tips on roasting and braising
The cooking compartment becomes
very dirty.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
The crackling is too thin.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
The meat gets burned during brais-
ing.
36
Accessories/cookware
Cookware, uncovered
Wire rack
Cookware, uncovered
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Next time, use a larger roasting dish and add less liquid if necessary.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
‡ Circo-roasting
■
ˆ Full-surface grill
■
Shelf posi-
tion
2
2
2
3
2
4
4
2
2
2
4
4
2
2
2
2
4
4
2
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
180-190
110-130
‡
190-200
130-140
‡
220-230
70-80
‡
220-230
20-25
‡
210-230
70-90
‡
275
16-20
ˆ
290*
10-14
ˆ
210-220
40-50
‡
200-220
130-160
‡
220-230
60-70
‡
290
15-20
ˆ
290
25-30
ˆ
160-170
100-120
‡
200-210
100-120
ƒ
170-190
50-80
‡
180-190
40-50
‡
290
14-18
ˆ
290
10-15
ˆ
170-180
60-70
‡
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