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Pot roast (1.5 kg)**
Pot roast (2.5 kg)**
Veal
Joint/breast of veal (1.5 kg)
Joint/breast of veal (2.5 kg)
Knuckle
Lamb
Leg, boned
Loin on the bone
Loin, boned
Poultry
Chicken, whole (1 kg)
Duck, whole (2 3 kg)
Goose, whole (3 4 kg)
Game
Joint/leg of roe venison, boned (1.5 kg)
Wild boar joint (1.5 kg)
Joint of venison (1.5 kg)
Rabbit
Fish
Fish, whole (300 g)
Fish, whole (700 g)
* Preheat oven
** Roast pot roasts with a lid on the roasting dish
*** Use shelf height 1 for tall items
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is con-
densing on the appliance door
Grilling
In this section, you will find information on
Grilling in general
■
Circo-roasting
4
■
Radiant grilling (Full-surface
■
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
Reduce the temperature or shorten the roasting time.
Check the shelf height.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
and Centre-area grill
+
(
3
CircoTherm®
Shelf
Tempera-
height
ture in °C
1
170 - 180
1
170 - 180
1
160 - 170
1
160 - 170
1
160 - 170
1
180 - 190
1
180 - 190*
1
180 - 190*
1
170 - 180
1
150 - 160
1
150 - 160
1
160 - 170
1
160 - 170
1
160 - 170
1
160 - 170
1
160 - 170
1
160 - 170
Notes
Always use the wire rack and the universal pan when grilling
■
Place the wire rack in the universal pan and slide them both
■
in at the height specified in the grilling table
)
Always place the food to be grilled in the centre of the wire
■
rack
If you are grilling more than one piece of meat, make sure
■
that they are the same sort of meat and that they are of
similar thickness and weight.
Top/bottom heat
Roasting time in
Shelf
minutes
height
120 - 150
2
150 - 180
2
90 - 120
2
120 - 150
2
100 - 130
2
70 - 110
2
40 - 50
2
30 - 40
2
60 - 70
2
90 - 120
2
130 - 180
2***
90 - 120
2
120 - 140
2
100 - 120
2
70 - 80
2
30 - 40
2
40 - 50
2
%
Tempera-
ture in °C
200 - 220
190 - 210
180 - 200
170 - 190
190 - 210
200 - 220
200 - 220*
200 - 220*
200 - 220
190 - 210
180 - 200
190 - 210
190 - 210
190 - 210
180 - 200
180 - 200
180 - 200
17
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