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Table for Low-temperature cooking
The information in the table contains only guide values. The
searing time is for searing in a hot pan with fat.
Place the duck breast in a cold pan and fry the skin side first.
Following Low-temperature cooking, insert at shelf height 3 and
grill at 250 °C for 3 5 minutes until crispy.
You can find information on how to proceed, further instructions
and recipes in the accompanying cookbook.
Pork
Fillet, whole (approx. 500 g)
Loin (approx. 1 kg, 4 - 5 cm thick)
Medallions (5 cm thick)
Loin steaks (2 3 cm thick)
Beef
Fillet, whole (1.5 kg)
Sirloin
(approx. 1.5 kg, 5 - 6 cm thick)
Centre-cut rump (6 - 7 cm thick)
Medallions (5 cm thick)
Rump steak (3 cm thick)
Steak-cut rump (3 cm thick)
Veal
Fillet, whole (approx. 800 g)
Grilling
In this section, you will find information on
Grilling in general
■
Circo-roasting
4
■
Radiant grilling (Full-surface
■
The grilling table
■
:
There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
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.
Notes
It is preferable to use the universal pan with wire insert for
■
grilling
Place the insert grid into the universal pan and slide the two
■
in together at the shelf position specified in the grilling table
Always place the food to be grilled in the centre of the wire
■
rack
Searing in
Low-tem-
minutes
perature
cooking in
minutes
5 - 6
100 - 120
5 - 6
120 - 150
3 - 4
45 - 60
2 - 3
30 - 45
6 - 7
160 - 200
6 - 7
180 - 210
6 - 7
240 - 300
3 - 4
60 - 80
3 - 4
50 - 70
3 - 4
50 - 70
4 - 5
150 - 180
+
and Centre-area grill
(
Flank (approx. 2 kg, 8 - 9 cm thick)
Centre-cut rump
(approx. 1.5 kg, 4 - 5 cm thick)
Medallions (4 cm thick)
Lamb
Loin, boned (approx. 200 g)
Leg, boned, tied (approx. 1 kg)
Poultry
Chicken breast (150 - 200 g)*
Duck breast (300 - 400 g)**
Turkey breast (1 kg)*
Turkey steaks (2 - 3 cm)*
* well-done
** see the note below
Tips and tricks
Meat cooked at a low
temperature cools
down too quickly
Keeping meat cooked
at a low temperature
warm
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.
Use the wire rack for particularly large quantities. Insert the
■
)
wire rack at the shelf position indicated in the grilling table. To
prevent the oven from becoming dirty, insert the universal
pan one level lower.
Circo-roasting
The
Circo-roasting operating mode is particularly suitable for
4
poultry or meat (e.g. roast pork with crackling) that is to be
crispy.
Turn large items of food after approximately half to two-thirds of
the grilling time. For items of food with rind, place them on the
wire rack rind-side down for the first half of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the type of food you are cooking, the cooking
compartment may become very dirty when you cook food using
Circo-roasting. You should therefore clean the cooking
compartment after every use so that the dirt does not become
burnt on.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the grilling times specified.
Searing in
minutes
6 - 7
6 - 7
3 - 4
2 - 3
6 - 7
4 - 5
10 - 12**
4 - 5
3 - 4
Serve on warmed plates with a very
hot sauce
Switch on
Top/bottom heat and set
%
the temperature to 60 °C. Small
pieces of meat can be kept warm for
up to 45 minutes and large pieces for
up to 2 hours
Low-tem-
perature
cooking in
minutes
360 - 420
240 - 300
70 - 90
30 - 40
240 - 300
90 - 120
70 - 90**
150 - 180
40 - 60
21
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