Operation Manual

46
Meat, poultry, fish
Cookware
Any heatproof cookware can be used. For large roasts, the
enamel tray can also be used.
It is best to use glass containers. Check that the lid of the
cookware will fit and close properly.
If using enamel containers, add more liquid.
When using stainless steel pans, the meat does not brown well
and may even be left rare. If so, lengthen the cooking time.
Data shown in tables:
Uncovered cookware = open
Covered cookware = closed
Always place cookware in the centre of the wire shelf.
Hot glass cookware should be placed on a dry dishcloth. The
glass could shatter if rested on a wet or cold surface.
Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
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