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Meat
Sausage
Sausage
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
of the specified time.
Z
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
Poultry
Chicken halves, 1 to 4 portions
Chicken pieces
Chicken, whole 1 to 4 birds
Duck
Goose
Young turkey
2 turkey legs
Fish
Turn the pieces of fish after
Whole fish does not have to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
Fish
Fish, whole
Fish fillet, 3 cm
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
Weight
Accessories and
ovenware
Wire rack
Z
Weight
Cookware
400 g each
Shelf
250 g each
Shelf
1.0 kg each
Shelf
1.7 kg
Shelf
3.0 kg
Shelf
3.0 kg
Shelf
800 g each
Shelf
Z
of the grilling time.
Weight
Accessories and
ovenware
300 g each
Wire rack
1.0 kg
Wire rack
1.5 kg
Wire rack
Wire rack
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Level
4
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
If you are grilling directly on the wire rack, you should insert the
baking tray at level 1. The meat juices are collected in the pan
of the
and the oven is kept cleaner.
Level
Type of heating Temperature
2
7
2
7
2
7
2
7
2
7
2
7
2
7
upwards. Placing half a potato or a small ovenproof container
in the belly of the fish will make it more stable.
If you are grilling directly on the wire rack, you should also
insert the baking tray at level 1. The liquid is then collected,
keeping the oven cleaner.
Level
2
2
2
3
Type of
Temperature in
heating
°C, grill setting
3
(
in °C
200-220
200-220
190-210
180-200
170-190
180-200
190-210
Type of
Temperature in
heating
°C, grill setting
3
(
180-200
7
170-190
7
2
(
Cooking time
in minutes
15
Cooking time,
minutes
40-50
30-40
50-80
90-100
110-130
80-100
90-110
Cooking time
in minutes
20-25
45-50
50-60
20-25
19
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