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Tested for you in our cooking studio en
41
Tips on roasting and braising
Fish
Your appliance offers you a range of heating types for
preparing fish. You can find the ideal settings for many
dishes in the settings tables.
The whole fish does not have to be turned. Place the
whole fish into the cooking compartment in swimming
position with the dorsal fin facing upwards. Placing half
a potato or a small oven-proof container in the stomach
cavity of the fish will provide stability.
Joint of pork with rind, e.g. shoulder, 2 kg Wire rack 2 ‡ 190-200 130-140
Pork tenderloin steak, 1.5 kg Cookware, uncovered 2 ‡ 220-230 70-80
Fillet of pork, 400 g Wire rack 3 ‡ 220-230 20-25
Smoked pork on the bone, 1 kg (with a little
added water)
Cookware, covered 2 ‡ 210-230 70-90
Pork steaks, 2 cm thick Wire rack 4 ˆ 275 16-20
Pork medallions, 3 cm thick Wire rack 4 ˆ 290* 10-14
Beef
Fillet of beef, medium, 1 kg Wire rack 2 ‡ 210-220 40-50
Pot-roasted beef, 1.5 kg Cookware, covered 2 ‡ 200-220 130-160
Sirloin, medium, 1.5 kg Wire rack 2 ‡ 220-230 60-70
Steak, 3 cm thick, medium Wire rack 4 ˆ 290 15-20
Burger, 3-4 cm thick Wire rack 4 ˆ 290 25-30
Veal
Joint of veal, 1.5 kg Cookware, uncovered 2 ‡ 160-170 100-120
Knuckle of veal, 1.5 kg Cookware, uncovered 2 ƒ 200-210 100-120
Lamb
Leg of lamb, boned, medium, 1.5 kg Cookware, uncovered 2 ‡ 170-190 50-80
Saddle of lamb on the bone*** Wire rack 2 ‡ 180-190 40-50
Lamb cutlet** Wire rack 4 ˆ 290 14-18
Sausages
Grilled sausages Wire rack 4 ˆ 290 10-15
Meat dishes
Meat loaf, 1 kg Cookware, uncovered 2 ‡ 170-180 60-70
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
* Preheat
** Slide the universal pan in underneath at shelf position 2
*** 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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