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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 approx. 1-2 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.
Meat 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.
Do not add salt until after the meat has been grilled.
Salt draws water from the meat.
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.
■
Dish
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg Wire rack
Pork tenderloin steak, 1.5 kg
Pork fillet, 400 g
Smoked pork on the bone, 1 kg (with a lit-
tle added water)
Pork steaks, 2 cm thick
Pork medallions, 3 cm thick
Beef
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
* Preheat
** Slide universal pan in underneath at shelf position 1
*** Turn after 2/3 of the total time
**** Do not turn
36
Accessories/cookware
Wire rack
Cookware, uncovered
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, covered
Recommended setting values
You can find the ideal heating type for many meat
dishes in the table. Temperature and cooking time
depend on the amount, composition and temperature of
the food. Settings ranges are indicated for this reason.
Try using the lower values at first. You can increase the
temperature next time if necessary.
The setting values apply to chilled meat placed into the
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated cooking times by
several minutes.
You can find information on roasts and default values
for weights in the table. If you wish to roast a heavy joint
of meat, you should definitely use a lower temperature.
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.
As a general rule: the larger a roasting joint is, the lower
the cooking temperature and the longer the cooking
time.
Turn roasting joints and grilled items after approx. ^ to
Z of the indicated time.
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
additional information in the tips on roasting, braising
and grilling attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
% Top/bottom heating
■
4 Circulated air grilling
■
( Grill, large area
■
Shelf posi-
Type of
tion
heating
1
4
1
4
1
4
2
4
1
4
3
(
3
(
1
4
1
4
Tempera-
Grill
Cooking
ture in °C
setting
time in
mins.
180-200
-
120-130
190-200
-
130-140
220-230
-
70-80
220-230
-
20-25
210-220
-
60-80
-
2
16-20
-
3*
8-12
210-220
-
40-50
200-220
-
130-140
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