Operation Manual

47
Tips for grilling
Notes
■ Always keep the oven door closed when grilling and do not
preheat.
■ As far as possible, the pieces of food you are grilling should
be of equal thickness. Steaks should be at least 2 to 3 cm
thick. This will allow them to brown evenly and remain
succulent and juicy. Do not add salt to steaks until they have
been grilled.
■ Use tongs to turn the pieces of food you are grilling. If you
pierce the meat with a fork, the juices will run out and it will
become dry.
■ Dark meat, e.g. beef, browns more quickly than lighter-
coloured meat such as veal or pork. When grilling light-
coloured meat or fish, these often only brown slightly on the
surface, although they are cooked and juicy on the inside.
■ The grill element switches off and on again automatically.
This is normal. The grill setting determines how frequently this
will happen.
Beef
Notes
■ Turn pot-roasted beef after Y and Z of the cooking time.
Finally, allow to stand for approx. a further 10 minutes.
■ Turn tenderloins and sirloins halfway through the cooking
time. Finally, allow to stand for approx. a further 10 minutes.
■ Turn steaks after Z of the cooking time.
Veal
Note: Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. a
further 10 minutes.
Pork
Notes
■ Turn lean joints of pork and rindless joints halfway through
the cooking time. Finally, allow to stand for approx. a
further 10 minutes.
■ Place the joint in the ovenware rind-side up. Score the rind.
Do not turn the joint. Finally, allow to stand for approx. a
further 10 minutes.
■ Do not turn pork fillets or pork chops. Finally, allow to stand
for approx. a further 5 minutes.
■ Turn the neck of pork after Z of the cooking time.
Beef Accessories Type of
heating
Temperature in
°C, grill setting
Microwave power in
watts
Cooking time in
minutes
Pot-roasted beef,
approx. 1 kg
Ovenware with lid 3 180-200 - 120-143
Fillet of beef, medium,
approx. 1 kg
Ovenware without lid 4 180-200 90 30-40
Sirloin, medium,
approx. 1 kg
Ovenware without lid 4 210-230 180 30-40
Steak, medium, 3 cm thick Higher wire rack ( 3 - each side: 10-15
Veal Accessories Type of
heating
Temperature °C Microwave power in
watts
Cooking time in
minutes
Joint of veal, approx. 1 kg Ovenware with lid 3 180-200 - 110-130
Knuckle of veal,
approx. 1.5 kg
Ovenware with lid 3 200-220 - 120-130
Pork Accessories Type of heating Temperature in
°C, grill setting
Microwave power
in watts
Cooking time in
minutes
Joint without rind
(e.g. neck), approx. 750 g*
Ovenware with lid 4 220-230 180 40-50
Joint with rind
(e.g. shoulder)
approx. 1.5 kg*
Ovenware without
lid
3 190-210 - 130-150
Fillet of pork, approx. 500 g* Ovenware with lid 4 220-230 90 25-30
Joint of pork, lean,
approx. 1 kg*
Ovenware with lid 4 210-230 90 60-80
Smoked pork on the bone,
approx. 1 kg*
Ovenware without
lid
- - 360 45-45
Neck of pork, 2 cm thick** š 3 - 1st side: approx. 15-
20
2nd side: approx. 10-
15
* Lower wire rack
** Higher wire rack