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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 looks good but the juices are burnt. Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too
clear and watery.
The roast is not well-done enough.
Bakes, gratins, toast with toppings
Notes
The values in the table apply to food placed in a cold oven.
■
Use large flat ovenware for bakes and gratins. Food takes
■
longer to cook in narrow, deep containers and browns more
on top.
Place the bake in microwaveable ovenware on the wire rack.
■
Leave bakes and gratins to cook in the oven for a further
■
5 minutes after switching off.
Use a 4 to 5 cm deep ovenproof dish for bakes, potato
■
gratins and lasagne.
Place soufflés in individual moulds or in a deep ovenproof
■
dish. Preheat the cooking compartment.
Toast with topping: lay 4 slices next to each other in the
■
centre of the universal pan. Distribute 12 slices evenly over
the universal pan.
Bakes, gratins, toast with
toppings
Bake, sweet, approx. 1.5 kg
Soufflé
Soufflé in individual moulds
Pasta bake, approx. 1 kg
Lasagne, approx. 2 kg
Potato gratin made from raw
ingredients, approx. 1.1 kg
Toast with topping, 4 slices
Toast with topping, 12 slices
Convenience products
Notes
Please observe the instructions on the packaging.
■
The values in the table apply to food placed in a cold oven.
■
Do not lay chips, croquettes or potato röstis on top of each
■
other.
Convenience products
Pizza with thin base
Pizza with deep-pan base
* Line the universal pan with greaseproof paper.
The greaseproof paper must be suitable for these temperatures.
For small roasts, select a higher temperature and a shorter cooking time. For
larger roasts, select a lower temperature and a longer cooking 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.
Next time, use a larger roasting dish and add less liquid.
Carve the roast. Prepare the gravy in the roasting dish and place the slices of roast
meat in the gravy. Finish cooking the meat using the microwave only.
Accessories
Level
Ovenware with lid,
1
Wire rack
Ovenware without lid,
1
Wire rack
Wire rack
1
Ovenware without lid,
1
Wire rack
Ovenware without lid,
2
Wire rack
Ovenware without lid,
1
Wire rack
Universal pan
2
Universal pan
2
Accessories
Level
Universal pan
1
Universal pan
2
Use a 4 to 5 cm deep ovenproof dish for bakes, potato gratins
and lasagne.
Place soufflés in individual moulds or in a deep ovenproof dish.
Preheat the cooking compartment.
Toast with topping: lay 4 slices next to each other in the centre
of the universal pan. Distribute 12 slices evenly over the
universal pan.
Circo-roasting
4
■
Hot air
3
■
%
Top/bottom heating
■
(
Centre-area grill
■
Full-surface grill
+
■
Type of
Temperature in
heating
°C, grill setting
140-160
4
160-180
3
200-210
%
140-160
4
180-200
%
170-190
4
3
(
3
+
Turn fish fingers, chicken goujons, nuggets and veggie
■
burgers halfway through the cooking time.
Place cream gateau on the oven floor without accessories,
■
level 0.
Top/bottom heating
%
■
Hot air
3
■
4
Circo-roasting
■
Type of
Temperature
heating
°C
210-230
%
200-220
%
Microwave power in
Cooking time
watts
in minutes
360 W
25-35
-
40-45
-
12-17
600 W
20-30
600 W
20-30
600 W
20-25
-
8-13
-
9-14
Microwave power
Cooking time in
in watts
minutes
-
20-25
90 W
15-25
35
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