Operation Manual

en Tested for you in our cooking studio
44
Tips for roasting, braising and grilling
Smoked pork on the bone, 1 kg
(with a little added water)
Cookware, covered 1 7 210-220 - 60-80
Smoked pork on the bone, 1 kg Cookware, uncovered 1 Ý - 360 40-50
Pork steaks, 2 cm thick Wire rack 3 ( 2 - 16-20
Pork medallions, 3 cm thick (pre-
heat oven for 5 mins.)
Wire rack 3 ( 3* - 8-12
Beef
Fillet of beef, medium, 1 kg Cookware, uncovered 1 7 210-220 - 40-50
Fillet of beef, medium, 1 kg Cookware, covered 1 % 180-200 90 30-40
Pot-roasted beef, 1.5 kg Cookware, covered 1 7 200-220 - 130-140
Sirloin, medium, 1.5 kg Cookware, uncovered 1 7 220-230 - 60-70
Sirloin, medium, 1.5 kg Cookware, uncovered 1 % 240-260 180 30-40
Steak, 3 cm thick, medium Wire rack 3 ( 3 - 15-20
Burger, 3-4 cm thick Wire rack 2 ( 3 - 20-30
Veal
Joint of veal, 1.5 kg Cookware, uncovered 1 7 160-170 - 100-120
Joint of veal, 1.5 kg Cookware, covered 1 < 200-210 90 70-80
Knuckle of veal, 1.5 kg Cookware, uncovered 1 % 200-210 - 100-110
Knuckle of veal, 1.5 kg Cookware, uncovered 1 7 180-200 90 60-70
Lamb
Leg of lamb, boned, medium,
1.5 kg
Cookware, uncovered 1 7 170-190 - 50-70
Leg of lamb, boned, medium,
1.5 kg
Cookware, covered 1 % 180-200 90 50-60
Saddle of lamb on the bone** Cookware, uncovered 1 7 180-190 - 40-50
Saddle of lamb on the bone** Cookware, uncovered 1 7 190-210 90 30-40
Lamb cutlet*** Wire rack 3 ( 3 - 12-18
Sausages
Grilled sausages Wire rack 2 ( 3 - 10-20
Meat dishes
Meat loaf, 1 kg Cookware, uncovered 1 7 170-180 - 70-80
Meat loaf, 1 kg Cookware, uncovered 1 7 170-190 360 30-40
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
MW power in
watts
Cooking
time in
mins.
* Preheat
** Do not turn
*** Slide the universal pan in underneath at shelf position 1
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roaster or use the grill tray. You will achieve the best roasting results if you
use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.