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Tested for you in our cooking studio
en
Notes
The grill element switches itself continuously on and
■
off; this is normal. The grill setting determines how
frequently this occurs.
Smoke may be produced when grilling.
■
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 28
Recommended setting values
In the table, you can find the ideal heating type for your
poultry, meat and fish, in addition to toast. Temperature
and cooking time depend on the quantity, composition
and temperature of the food. Settings ranges are
indicated for this reason. Try using the lower values at
first. You can use a higher setting next time if
necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat and fish
are placed into a cold cooking compartment.
In the table, you can find specifications for poultry, meat
and fish with default values for the weight. If you wish to
prepare heavier poultry, meat or fish, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
Dish
Accessories/cookware
Beef
Steaks, height 2-3 cm
wire rack
Burger, height 1-2 cm
wire rack
Top side / Top rump
wire rack
Lamb
Steaks, height 2-3 cm
wire rack
Chops, height 2-3 cm
wire rack
Leg (bone-in)
cookware, uncovered
Leg (bone-in), 1 kg
cookware, uncovered
Shoulder (bone-in)
cookware, uncovered
Shoulder (boned and
cookware, uncovered
rolled)
Rack of lamb
cookware, uncovered
* Preheat
** Preheat 3 minutes
*** Preheat 5 minutes
**** Preheat 3 minutes, turn after several times
***** Skin side down
56
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry, meat or fish is, the
lower the cooking temperature and the longer the
cooking time.
Turn the poultry, meat and fish 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.
Cooking time calculation (e. g. 20+35):
Please calculate the cooking time with 20 minutes per
500 g meat + 35 minutes additional time. For 1,5 kg
the calculated cooking time would be 95 minutes.
Cooking time range (e. g. 10-15):
The food is done within the stated minutes.
Types of heating used:
< 4D hot air
■
7 Circulated air grilling
■
( Grill, large area
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Temperature in C /
sition
heating
Grill setting
2
3
(
2
3*
(
2
150-160
7
2
3*
(
2
3
(
1
170-180
7
1
170-180
7
1
170-190
7
1
170-180
7
1
190-200
7
MW power
Steam in-
Time in min.
in watts
tensity
-
-
1st side 8-10
2nd side 5-7
-
-
1st side 6-8
2nd side 4-6
-
-
30+30
-
-
1st side 8-10
2nd side 4-6
-
-
1st side 6-8
2nd side 6-8
-
-
25+30
-
1
80-90
-
-
25+15
-
-
20+15
-
-
15+25
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