Operation Manual

46
Grilling
Always use the grill with the oven closed.
For grilling, preheat the oven for about 3 minutes before the
food is placed inside the oven.
Place the pieces directly on the wire shelf. If only one piece is
prepared, it is best if placed in the centre of the wire shelf.
Place the enamel tray at level 1. The tray will help keep the
oven clean by catching any meat juices.
Do not place the baking tray or universal tray at level 4 or 5.
Due to the extreme heat, it could be deformed and cause
damage to the oven interior when it is removed.
In so far as it is possible, use pieces of the same thickness.
This will help them brown evenly and remain juicy. Salt the
fillets after grilling.
Turn the pieces after
Z the time has elapsed.
The grill resistance switches on and off automatically. This is
normal. The frequency depends on the chosen power level.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Meat Weight Accessories and ovenware Height Type of
heating
Temperature in
°C, grill setting
Cooking time
in minutes
Beef
Pot-roasted beef 1.0 kg Covered 2
%
200-220 100
1.5 kg 2
%
190-210 120
2.0 kg 2
%
180-200 140
Fillet of beef, medium 1.0 kg Uncovered 2
%
210-230 60
1.5 kg 2
%
200-220 80
Sirloin, medium 1.0 kg Uncovered 1
#
220-240 60
Steak, 3 cm thick, medium Wire rack + universal pan 5+1
$
315
Veal
Joint of veal 1.0 kg Uncovered 2
%
190-210 110
1.5 kg 2
%
180-200 130
2.0 kg 2
%
170-190 150
Veal knuckle 1.5 kg Uncovered 2
%
210-230 140
Pork
Joint without rind (e.g. neck) 1.0 kg Uncovered 1
#
190-210 120
1.5 kg 1
#
180-200 150
2.0 kg 1
#
170-190 170
Joint with rind (e.g. saddle) 1.0 kg Uncovered 1
#
190-210 130
1.5 kg 1
#
180-200 160
2.0 kg 1
#
170-190 190
Pork loin 500 g Wire rack + universal pan 3+1
#
230-240 30
Pork joint, lean 1.0 kg Uncovered 2
%
190-210 120
1.5 kg 2
%
180-200 140
2.0 kg 2
%
170-190 160
Smoked pork on the bone 1.0 kg Covered 2
%
210-230 70
Steak, 2 cm thick Wire rack + universal pan 5+1
$
315
Pork medallions, 3 cm thick Wire rack + universal pan 5+1
$
310
Lamb
Saddle of lamb on the bone 1.5 kg Uncovered 2
#
190-210 60
Leg of lamb, boned, medium 1.5 kg Uncovered 1
#
160-180 120
Game
Saddle of venison on the bone 1.5 kg Uncovered 2
%
200-220 50
Leg of roe venison, boned 1.5 kg Covered 2
%
210-230 100
Wild boar joint 1.5 kg Covered 2
%
180-200 140
Joint of venison 1.5 kg Covered 2
%
180-200 130