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¡ Meat, poultry and fish can also become crispy in a
covered roasting dish. Use a roasting dish with a
glass lid for this. Select a higher temperature.
WARNING ‒ Risk of injury!
If hot glass cookware is placed on a wet or cold sur-
face, the glass may shatter.
Place hot glass ovenware on a dry mat after cook-
▶
ing.
WARNING ‒ Risk of scalding!
Very hot steam may escape when the lid is opened
after cooking. Steam may not be visible, depending on
the temperature.
Lift the lid in such a way that the hot steam can es-
▶
cape away from you.
Keep children away from the appliance.
▶
Notes on roasting and grilling
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
ATTENTION!
Acidic food may damage the grid
Do not place acidic food, such as fruit or food with
▶
an acidic marinade directly on the pan support.
¡ The larger the poultry, meat or fish, the lower the
temperature and the longer the cooking time.
¡ Turn the poultry, meat or fish after approx. 1/2 to
2/3 of the time listed.
¡ Add a little liquid to the poultry in the cookware.
Cover the base of the cookware with approx. 1–
2 cm of liquid.
¡ When you turn poultry, ensure that the breast side
or skin side is underneath to begin with.
¡ 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.
¡ Only add salt to steaks once they have been grilled.
Salt draws water from the meat.
Information for those allergic to nickel
In rare cases, small amounts of nickel may pass into
the food.
Tips for roasting and braising
Use these tips for good results when roasting and
braising.
Topic
Lean meat must not dry
out.
If you want to cook a joint
with rind, proceed as fol-
lows:
Tip
¡ Coat lean meat with fat
or oil as required or
cover it with strips of
bacon.
¡ Score the rind in a
criss-cross pattern.
¡ Roast the joint with the
rind facing down first.
Topic
Keep the cooking com-
partment as clean as pos-
sible.
You want the meat (e.g.
roast beef) to remain hot
and succulent.
Tips for keeping acrylamide levels to a minimum
when cooking
Acrylamide is harmful to your health and is produced
when you cook cereal and potato products at very high
temperatures.
Meal
Tip
General
¡ Keep cooking times as short as pos-
informa-
sible.
tion
¡ Cook food until it is golden brown, but
not too dark.
¡ Use large, thick pieces of food. These
contain less acrylamide.
Baking
¡ Set max. top/bottom heating to
200 °C.
¡ Set the temperature in hot air mode to
max. 180 °C.
Biscuits
¡ Brush baked items and biscuits with
egg or egg yolk. This reduces the pro-
duction of acrylamide.
Oven
¡ Spread the chips out evenly and in a
chips
single layer on the baking tray.
¡ Cook at least 400 g at once on a bak-
ing tray so that the chips do not dry
out.
18.3 List of foods
Recommended settings for a variety of foods, sorted
into food categories.
Cakes and other baked goods
Recommended settings for cakes and baked items
How it works en
Tip
¡ Cook the food in a
covered roasting dish
at a higher temperat-
ure.
Or:
¡ Use the grill tray. If re-
quired, the grill tray
can be bought later as
an optional accessory.
¡ When the roast is
ready, switch off the
oven and leave the
meat to rest for
10 minutes in the
cooking compartment
with the door closed.
This helps distribute
the meat juices more
evenly. The resting
time is not included in
the specified cooking
time.
¡ After preparing it, wrap
the food in aluminium
foil.
23
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