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If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering at least 2 cm deep should be applied
to the base of the cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
Steam- assisted roasting and braising
Certain dishes become crispier if cooked using steam,
and do not dry out as much.
Use uncovered cookware. Cookware must be heat- and
steam-resistant.
The joints do not have to be turned.
Use steam-assisted cooking if it is indicated in the
settings table. Some dishes turn out best if they are
cooked in several stages. These are indicated in the
table.
Meat thermometer
You can cook accurately using a meat thermometer.
Read important notes on using the meat thermometer in
the corresponding chapter. There, you can find notes
on inserting the meat thermometer, the possible heating
types and additional information. ~ "Meat
thermometer" on page 23
Recommended setting values
In the table, you can find the ideal heating type for
poultry and meat. Temperature and cooking time
depend on the quantity, composition and temperature
of the food. Different settings ranges are indicated for
this reason. Try using the lower values at first. You can
increase the temperature next time if necessary.
Dish
Beef
Slow roast joint
Slow roast joint, 1,5 kg
Top side / Top rump
Top side / Top rump 1,5 kg
Lamb
Leg (bone-in)
Leg (bone-in), 1,5 kg
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb
Rack of lamb (each 700 g)
Pork
Roast joint
* Preheat
Accessories/cookware
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
Tested for you in our cooking studio en
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry and meat are
placed into a cold cooking compartment. By doing so,
you can make energy savings of up to 20 per cent. If
you preheat the oven, the indicated cooking times will
be reduced by several minutes.
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx. ^ to Z of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
< 4D hot air
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
2
130-140*
<
2
130-140
<
2
160-170*
<
2
170-180
<
2
160-170*
<
2
180-190
<
2
160-170*
<
2
170-180*
<
2
180-190*
<
2
200
<
170-180
2
180-190*
<
Steam in-
Cooking
tensity
time in mins.
-
40+40
1
50-60
-
40-50
-
30+25
1
100-120
-
30+25
1
80-90
-
25+20
-
25+25
-
25+25
-
20
1
25-30
-
35+35
43
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