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25
Miscellaneous
Roasting tips
Fish
Smoked pork on the
bone
1 kg Wire rack + baking tray 2 CircoSteam® 120 140 60 70
Smoked pork ribs sliced Baking tray 2 Steam cooking 100 15 - 20
Rolled joint 1.5 kg Wire rack + baking tray 2 CircoSteam® 170 180 70 80
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Meat loaf made from
0.5 kg minced
meat
Baking tray 2 CircoSteam® 140 - 150 45 60
Saddle of venison on
the bone*
0.6 - 0.8 kg Wire rack + baking tray 2 CircoSteam® 150 - 170 15 - 30
Boned leg of lamb 1.5 kg Wire rack + baking tray 2 CircoSteam® 170 180 60 80
Saddle of lamb on the
bone*
1.5 kg Wire rack + baking tray 2 CircoSteam® 160 170 15 25
Rabbit portions 1.5 kg Wire rack + baking tray 2 CircoSteam® 150 160 40 60
Wiener sausages - Perforated +
Baking tray
3
1
Steam cooking 80 - 85 12 - 18
Bavarian veal sau-
sages
-Perforated +
Baking tray
3
1
Steam cooking 80 - 85 15 - 20
* Sear first
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
* Sear first
Using the roasting set Using the roasting set will give optimum results and the cooking compartment will stay
as clean as possible. You can purchase the roasting set as an accessory from specialist
retailers (see section: Accessories)
When is the roast ready? Use a meat thermometer (available from specialist retailers) or carry out the "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 outside is
burnt in places.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, choose a smaller roasting dish or add more liquid.
The roast looks good, but the juices are
too clear and watery.
Next time, choose a larger roasting dish or add less liquid.
Food Amount Accessories Level Operating
mode
Temperature in °C Cooking time
in min.
Sea bream, whole per 0.3 kg Perforated +
Baking tray
3
1
Steam cooking 80 90 15 25
Sea bream fillet per 0.15 kg Perforated +
Baking tray
3
1
Steam cooking 80 90 10 - 20
Fish terrine Bain marie 1.5 l Wire rack 2 Steam cooking 70 80 40 - 80
Trout, whole per 0.2 kg Perforated +
Baking tray
3
1
Steam cooking 80 90 12 - 15
Cod fillet per 0.15 kg Perforated +
Baking tray
3
1
Steam cooking 80 90 10 - 14
Salmon fillet per 0.15 kg Perforated +
Baking tray
3
1
Steam cooking 100 8 - 10
Mussels 1.5 kg Baking tray 2 Steam cooking 100 10 - 15
Ocean perch fillet per 0.15 kg Perforated +
Baking tray
3
1
Steam cooking 80 90 10 - 20
Sole rolls, stuffed - Perforated +
Baking tray
3
1
Steam cooking 80 90 10 - 20
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