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Dish
Meat
Sirloin, rare
Sirloin, medium
Boned and rolled leg of lamb,
medium
Spit-roasted joint
Rolled pork joint
Poultry
Chicken
Duck
Fish
Fish, whole, grilled
Gratin
Potato gratin
Toast
4 slices, with topping
12 slices, with topping
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
Menu cooking
With
3D hot air you can cook a complete menu in the oven.
:
The oven heat is used to optimum effect. Aromas and flavours
are not intermixed in the hot air.
Menu
Menu 1
Boned and rolled leg of lamb,
1.3 kg, medium
and roast potatoes
Tart
Menu 2
Boned and rolled leg of lamb,
1.3 kg, medium*
Potato gratin
* Cook's tip: 20 minutes before the end of the cooking time, you can place tomatoes around the leg of lamb.
22
Weight
Accessories and ovenware Level
1.0 kg
Uncovered
1.0 kg
Uncovered
1.5 kg
Uncovered
1.0 kg
Uncovered
2.0 kg
Uncovered
1.5 kg
Wire rack + universal pan
2.0 kg
Wire rack + universal pan
300 g
Wire rack + universal pan
Ovenproof dish
Wire rack + universal pan
Wire rack + universal pan
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Ovenware
Ovenware uncovered
Tin-plate tart tin,
diameter 31 cm
Ovenware uncovered
Ovenware uncovered
1
1
1
1
1
2+1
2+1
2+1
2
3+1
3+1
Place each item of ovenware on a wire rack.
Level
Type of
Tempera-
heating
ture in °C
1
180
:
3
1
180
:
3
Type of
Temperature
heating
in °C, grill set-
ting
240-250
4
250-260
4
160-170
4
190-210
4
170-190
4
210-230
4
190-210
4
2
(
160-180
4
160-170
4
160-170
4
Cooking time in minutes
80
After a roasting time of
30minutes, place the pota-
toes around the leg of lamb
and place the tart in the oven.
80
After a roasting time of 20
minutes, place the potato
gratin in the oven.
Cooking time
in minutes
40-50
50-60
110-120
120-130
170-180
80-90
100-110
20-25
60-80
10-15
15-20
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