Operation Manual

48
Tips and tricks
Grilling
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
For grilling, always use the wire rack and universal pan. Insert
the wire rack at the shelf position indicated in the grilling table.
To prevent the oven from becoming dirty, insert the universal
pan one level lower. Always place the food to be grilled in the
centre of the wire rack
Note: Always use the universal pan in the standard position
(not the other way up).
If you are grilling more than one piece of meat, make sure that
they are the same sort of meat and that they are of similar
thickness and weight.
Brush the items to be grilled with a little oil according to taste.
Turn the grilling items half to two-thirds of the way through the
grilling time.
The information in the table is only a guideline. The values may
vary depending on the type and amount of food to be grilled.
They apply to meat placed into a cold oven straight from the
refrigerator.
Pork
Fillet, medium (400 g) 3 200 - 230 30 - 45
Roast with rind (1.5 kg) 2 200 - 220 120 - 150
Joint, marbled, without rind, e.g. neck (1.5 kg) 2 190 - 210 100 - 130
Roast, lean (1 kg) 2 180 - 200 70 - 90
Smoked pork 2 190 - 210 70 - 80
Beef
Fillet, medium (1 kg) 2 200 - 220 45 - 65
Sirloin, medium (1.5 kg) 2 200 - 220 30 - 45
Pot roast (1.5 kg)* 2 200 - 220 120 - 150
Veal
Joint/breast of veal (1.5 kg) 2 180 - 200 90 - 120
Knuckle 2 190 - 210 100 - 130
Poultry (not stuffed)
Chicken, whole (1 kg) 2 200 - 220 60 - 70
Duck, whole (2 - 3 kg) 2 190 - 210 90 - 120
Goose, whole (3 - 4 kg) 2** 180 - 200 130 - 180
Crust too thick and/or roast too dry Check the shelf height. Reduce temperature or roasting time.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
Steam in the cooking compartment is
condensing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
% Top/bottom heating
Item for roasting Shelf position Temperature in °C Roasting time in min-
utes
* Roast pot roasts in ovenware with a lid
** Use shelf position 1 for tall items
Grilled food Shelf posi-
tion
Tempera-
ture in °C
Grilling time
in minutes
Notes
Sausages 4 250 10 - 14 Lightly score skins
Vegetables 4 270 15 - 20
Toast with topping 3 220 10 - 15 The shelf position should be adapted to the height of
the topping