Table of Contents
Advertisement
Tested for you in our cooking studio
en
Types of heating used:
4D hot air
:
■
%
Top/bottom heating
■
Bakes & soufflés
Bake, savoury, cooked ingredients
Bake, sweet
Lasagne, fresh, 1 kg
Lasagne, frozen, 400 g*
Potato gratin, raw ingredients, 4 cm deep
Potato gratin, raw ingredients, 4 cm deep,
2 levels
Soufflé
Soufflé
* Observe information on the packaging
Poultry
Your appliance offers you a range of heating types for
preparing poultry. You can find the ideal settings for
certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack is particularly well suited for
larger poultry or for multiple pieces at the same time.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Ensure that
the wire rack is correctly positioned on the universal
pan. ~ "Accessories" on page 9
Depending on the size and type of the poultry, pour up
to
litres of water into the universal pan. Any dripping
^
fat will be caught. You can make a sauce from these
juices. This will also result in less smoke and ensure
that the cooking compartment stays cleaner.
Roasting in cookware
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The poultry cooks slower and
does not brown so well. Use a higher temperature and/
or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
It is best to use a deep roasting tin/dish for roasting
poultry. Place the tin/dish onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Covered cookware
When cooking with covered cookware, the cooking
compartment remains considerably cleaner. Ensure that
32
Accessories/cookware
Ovenproof dish
Ovenproof dish
Ovenproof dish
Wire rack
Ovenproof dish
Ovenproof dish
Ovenproof dish
Individual moulds
Pizza setting
;
■
coolStart function
,
■
Shelf posi-
tion
2
2
2
2
2
3+1
2
2
the lid fits well and closes properly. Place the cookware
onto the wire rack.
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
Poultry can also become crispy in a covered roasting
dish. To do so, use a roasting dish with a glass lid and
set a higher temperature.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Place the food to be grilled on the wire rack. In addition,
slide the universal pan in at least one shelf position
lower, with the slanted edge facing the appliance door.
Any dripping fat will be caught.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
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 16
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
200-220
30-50
%
170-190
40-60
%
160-180
50-60
:
-
-
,
160-190
50-70
;
150-170
60-80
:
160-180*
35-45
:
170-190
65-75
%
Advertisement
Table of Contents
