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en Tested for you in our cooking studio
46
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Poultry
Your appliance offers you a range of heating types for
preparing poultry. You can find the ideal settings for
certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack is particularly well suited for
larger poultry or for multiple pieces at the same time.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Ensure that
the wire rack is correctly positioned on the universal
pan. ~ "Accessories" on page 13
Depending on the size and type of the poultry, pour up
to ^ litres of water into the universal pan. Any dripping
fat will be caught. You can make a sauce from these
juices. This will also result in less smoke and ensure
that the cooking compartment stays cleaner.
Roasting in cookware
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The 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 tin/dish for roasting
poultry. Place the tin/dish onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Covered cookware
When cooking 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 at the rear, 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.
Steam- assisted roasting
Certain foodstuffs will become crispier during steam-
assisted cooking. Their surface becomes glossier and
they dry out less.
Use uncovered cookware. Cookware must be heat- and
steam-resistant.
Use steam-assisted cooking if it is indicated in the
settings table. Some dishes turn out best if they are
cooked in several stages. These are indicated in the
table.
Steaming
Poultry products are cooked more gently using the
steaming function than with steam assistance. They
remain particularly succulent. As an alternative, you can
also fry poultry products quickly before steaming; the
cooking time will be reduced.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Bake, savoury, cooked ingredients Ovenproof dish 1 % 200-220 - 35-55
Bake, savoury, cooked ingredients Ovenproof dish 1 7 160-170 2 40-50
Bake, sweet Ovenproof dish 1 % 170-190 - 45-60
Lasagne, fresh, 1 kg Ovenproof dish 1 < 160-180 - 50-60
Lasagne, fresh, 1 kg Ovenproof dish 1 < 170-180 2 35-45
Lasagne, frozen, 400 g Universal pan 1 $ 190-210 - 30-40
Lasagne, frozen, 400 g Cookware, uncovered 1 < 180-190 2 40-50
Potato gratin, raw ingredients, 4 cm
deep
Ovenproof dish 1 $ 170-180 - 50-60
Potato gratin, raw ingredients, 4 cm
deep
Ovenproof dish 1 7 170-190 2 60-70
Soufflé Ovenproof dish 1 < 160-170* - 40-50
Soufflé Ovenproof dish 1 < 170-180 2 30-40
Soufflé Individual moulds 1 S 100 - 40-45
* Preheat
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