Use & Care Guide

44
Poultry
Your appliance offers you a range of heating methods for
preparing poultry. You can find the ideal settings for
certain dishes in the settings tables.
Roasting in Cookware
Only use cookware that is suitable for use in an oven.
Check that the cookware fits in the cooking
compartment.
Glass cookware is the most suitable. Place hot glass
cookware onto a dry mat after cooking. The glass could
crack if placed on a cold or wet surface.
Shiny roasting dishes made from stainless steel or
aluminum reflect heat like a mirror and are therefore not
particularly suitable. Poultry cooks slower and does not
brown so well. Use a higher temperature and/or a longer
cooking time.
Observe the manufacturer's instructions for your roasting
cookware.
Uncovered Cookware
It is best to use a deep roasting pan/dish for roasting
poultry. Place the pan/dish onto the wire rack.
Covered Cookware
When preparing food with covered cookware, the
cooking compartment remains considerably cleaner.
Ensure that the lid fits well and closes properly. Place the
cookware onto the wire rack.
Very hot steam may escape when opening the lid after
cooking. Lift the lid in the back, so that the hot steam can
escape away from you.
Poultry can also become crispy in a covered roasting
dish. To do so, use a roasting dish with a glass lid and
set a higher temperature.
Recommended Setting Values
You can find the ideal heating method for the kind of
poultry you are cooking in the table. Temperature and
cooking time depend on the quantity, consistency, and
temperature of the food. For this reason, setting ranges
are indicated. Try using the lower values to start with. You
can increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry is placed into a
cold cooking compartment. If you preheat the oven, you
can reduce the indicated cooking times by several
minutes.
In the table, you can find specifications for poultry with
default values for the weight. If you wish to cook heavier
poultry, use the lower temperature in every case. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
The individual pieces should be approximately equal in
size.
A general rule: the larger the poultry, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry after approx. ^ to Z of the indicated
time.
Note: Only use parchment paper that is suitable for the
selected temperature. Always cut parchment paper to
size.
Tips
When cooking duck or goose, pierce the skin
underneath the wings. This allows the fat to run out.
When cooking duck breast, score the skin. Do not turn
duck breasts.
If you turn poultry when cooking, ensure that the breast
side or the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if you
baste it towards the end of the roasting time with butter,
salted water, or orange juice.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results.
Heating methods used:
▯ % Bake
▯ 7 Convection Broil
▯ ( Broil
Bakes & soufflés Accessories / cookware Rack
position
Heating
mode
Temperature
in °F (°C)
Cooking time
in mins.
Casserole, savoury, cooked
ingredients
Ovenproof dish 2
%
390-430
(200-220)
30-50
Casserole, sweet Ovenproof dish 2
%
340-375
(170-190)
40-60
Lasagna, fresh, 2.5 lb (1 kg) Ovenproof dish 2
<
320-355
(160-180)
50-60
Lasagna, frozen, 1 lb (400 g) Wire rack 2
<
375-410
(190-210)
30-35
Potato gratin, raw ingredients,
1.5" (4 cm) deep
Ovenproof dish 2
<
320-375
(160-190)
50-70
Potato gratin, raw ingredients,
1.5" (4 cm) deep, 2 racks
Ovenproof dish 3+1
<
300-340
(150-170)
60-80
Soufflé Ovenproof dish 2
<
340-375
(170-190)
35-45
Soufflé Individual molds 3
<
375-410
(190-210)
25-30