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en Tested for you in our cooking studio
38
Types of heating used:
■ % Top/bottom heating
■ 7 Circulated air grilling
■ ( Grill, large area
Tips on roasting and braising
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Grill
setting
Cooking
time in
mins.
Pork
Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 2 7 180-190 - 110-130
Joint of pork with rind, e.g. shoulder, 2 kg Wire rack 2 7 190-200 - 130-140
Pork tenderloin steak, 1.5 kg Cookware, uncovered 2 7 220-230 - 70-80
Fillet of pork, 400 g Wire rack 3 7 220-230 - 20-25
Smoked pork on the bone, 1 kg (with a lit-
tle added water)
Cookware, covered 2 7 210-230 - 70-90
Pork steaks, 2 cm thick Wire rack 5 ( - 2 16-20
Pork medallions, 3 cm thick (preheat oven
for 5 mins.)
Wire rack 5 ( - 3* 8-12
Beef
Fillet of beef, medium, 1 kg Wire rack 2 7 210-220 - 40-50
Pot-roasted beef, 1.5 kg Cookware, covered 2 7 200-220 - 130-160
Sirloin, medium, 1.5 kg Wire rack 2 7 220-230 - 60-70
Steak, 3 cm thick, medium** Wire rack 3 ( - 3 15-20
Burger, 3-4 cm thick Wire rack 4 ( - 3 25-30
Veal
Joint of veal, 1.5 kg Cookware, uncovered 2 7 160-170 - 100-120
Knuckle of veal, 1.5 kg Cookware, uncovered 2 % 200-210 - 100-120
Lamb
Leg of lamb, boned, medium, 1.5 kg Cookware, uncovered 2 7 170-190 - 50-80
Saddle of lamb on the bone*** Wire rack 2 7 180-190 - 40-50
Lamb chop Wire rack 3 ( - 3 12-16
Sausages
Grilled sausages Wire rack 4 ( - 3 10-15
Meat dishes
Meat loaf, 1 kg Cookware, uncovered 2 7 170-180 - 60-70
* Preheat
** Do not preheat
*** Do not turn
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
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