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17
Tips for roasting and grilling
Gratins, soufflés, browned items
Place the cookware on the wire shelf.
To roast directly on the wire shelf without containers, insert the
enameled tray at height 1. This will keep the oven cleaner.
The result of a gratin depends on the size of the dish and gratin
height. The data shown in the table are only given as a guide.
Ready-made products
Read and note the manufacturer's instructions on the
packaging.
When covering accessories with baking paper, ensure that the
paper is suitable for high temperatures. Cut the paper to the
size of dish to be prepared.
The result depends directly on the type of food. There may be
irregularities and colour differences in the raw products.
Note: The baking tray may deform when frozen foods are being
defrosted. This is due to the accessories being subjected to
different temperatures. The deformation will disappear while
baking.
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Food Cookware Level Type of heating Temperature
at °C, grill power
Cooking time,
minutes
Sweet soufflés (e.g. cheese soufflé
with fruit)
Soufflé dish 2
%
180-200 40-50
Gratins seasoned with cooked ingredi-
ents (e.g. pasta with a browned top-
ping)
Soufflé dish or enamel tray 3
%
210-230 30-40
3
%
210-230 20-30
Gratins seasoned with raw ingredi-
ents* (e.g. dauphinoise potatoes)
Browning dish or enamel
tray
2
7
160-180 50-70
2
7
160-180 50-70
Brown toast Shelf 5
(
34-5
Grill toast Shelf 3+1
7
170-180 8-12
* The browning must not be more than 2 cm thick.
Food Accessories Level Type of heating Temperature in
°C
Time in min-
utes
Chips Shelf or enamel tray 3
%
190-210 20-30
Pizza Shelf 2
%
200-220 15-20
Pizzabaguette Enamel baking tray 3
%
190-200 20-25
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