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Tested for you in our cooking studio
en
Dish
Viennese boiled beef, 1.5 kg**
Steak, 3 cm thick, medium (do not
preheat)
Burger, 3-4 cm thick
Veal
Joint of veal, 1.5 kg
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Lamb
Leg of lamb, boned, medium, 1.5 kg
Leg of lamb, boned, medium, 1.5 kg
Saddle of lamb on the bone***
Saddle of lamb on the bone***
Lamb chop
Sausages
Grilled sausages
Wiener sausages
Bavarian veal sausages
Meat dishes
Meat loaf, 1 kg
Meat loaf, 1 kg
* Preheat
** At the start, pour approx. 200 ml of liquid into the cookware; the water tank must be topped up during operation
*** Do not turn
**** At the start, pour approx. 100 ml of liquid into the cookware; the water tank must be topped up during operation
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.
Fish
Your appliance offers you a range of heating types for
preparing fish. You can find the ideal settings for many
dishes in the settings tables.
The whole fish does not have to be turned. Place the
whole fish into the cooking compartment in swimming
56
Accessories/cookware
Cookware, uncovered
Wire rack
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Wire rack
Wire rack
Steam container
Steam container
Cookware, uncovered
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.
Shelf posi-
Type of
Temperature in
tion
heating
°C/ grill setting
2
95
S
3
3
(
4
3
(
2
160-170
7
2
170-180
<
2
200-210
%
2
170-180
<
2
170-190
7
2
170-180
7
2
180-190
7
3
200-210*
7
3
3
(
4
3
(
3
80
S
3
80
S
2
170-180
7
2
190-200
<
position with the dorsal fin facing upwards. Placing half
a potato or a small oven-proof container in the stomach
cavity of the fish will provide stability.
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
Steam in-
Cooking
tensity
time in
mins.
-
120-150
-
15-20
-
25-30
-
100-120
1
90-110
-
100-120
1
100-120
-
50-80
1
80-90
-
40-50
1
25-30
-
12-16
-
10-15
-
14-20
-
12-20
-
60-70
1
70-80
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