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19
Tips and tricks
Turkey
Drumstick
õ3
1 180 20 + 20
Crown
õ3
1 160 25 + 20
Whole, 3 - 4 kg
õ3
1 160 - 170 15 + 10
Whole, 4.5 - 8 kg
õ3
1 150 - 160 13 + 10
Whole, 8.5 - 12 kg
õ3
1 140 - 150 12 + 10
Complete Meal
with beef
õ3
1 + 3 160 30 + 25*
with chicken
õ3
1 + 3 180 20 + 25
Casseroles Oven Setting Level Temperature in °C Time, min. per 500 g
+ add. time
Diced meat (beef, pork, lamb, chicken)
õ3
1 140 40 + 80
õ$
1 140* 40 + 80
Braising steak
õ3
1 140 45 + 80
õ$
1 140* 45 + 80
Chicken pieces (boned)
õ3
1 140 50 + 70
õ%
2 140* 50 + 70
* Preheat oven
Meal Oven Setting Level Temperature in °C Time, min. per 500 g
+ add. time
* + time for Yorkshire pudding
Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
Steam in the cooking compartment is con-
densing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
The meat is burned slightly during braising Add the meat, vegetables and liquid to the roasting dish in equal proportions.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature.
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