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Tested for you in our cooking studio en
39
piece as a basis for determining the cooking time. The
individual pieces should be approximately equal in size.
As a general rule: the larger a roasting joint is, the lower
the cooking temperature and the longer the cooking
time.
Turn roasting joints and grilled items after approx. ^ to
Z of the indicated time.
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
additional information in the tips on roasting, braising
and grilling attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■ < 4D hot air
■ 7 Circulated air grilling
■ ( Grill, large area
■ Ý Microwave
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
MW power in
watts
Cooking
time in
mins.
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware, uncovered 1 7 180-200 - 120-130
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware, covered 1 7 180-200 180 40-50
Joint of pork with rind,
e.g. shoulder, 2 kg
Cookware, uncovered 1 7 190-200 - 130-140
Pork tenderloin steak, 1.5 kg Cookware, uncovered 1 7 220-230 - 70-80
Pork tenderloin steak, 1.5 kg Cookware, covered 1 7 210-230 90 50-60
Pork fillet, 400 g Wire rack 2 7 220-230 - 20-25
Smoked pork on the bone, 1 kg
(with a little added water)
Cookware, covered 1 7 210-220 - 60-80
Smoked pork on the bone, 1 kg Cookware, uncovered 1 Ý - 360 40-50
Pork steaks, 2 cm thick Wire rack 3 ( 2 - 16-20
Pork medallions, 3 cm thick (pre-
heat oven for 5 mins.)
Wire rack 3 ( 3* - 8-12
Beef
Fillet of beef, medium, 1 kg Cookware, uncovered 1 7 210-220 - 40-50
Pot-roasted beef, 1.5 kg Cookware, covered 1 7 200-220 - 130-140
Sirloin, medium, 1.5 kg Cookware, uncovered 1 7 220-230 - 60-70
Steak, 3 cm thick, medium Wire rack 3 ( 3 - 15-20
Burger, 3-4 cm thick**** Wire rack 2 ( 3 - 20-30
Veal
Joint of veal, 1.5 kg Cookware, uncovered 1 7 160-170 - 100-120
Joint of veal, 1.5 kg Cookware, covered 1 < 200-210 90 70-80
Knuckle of veal, 1.5 kg Cookware, uncovered 1 7 180-200 90 60-70
Lamb
Leg of lamb, boned, medium,
1.5 kg
Cookware, uncovered 1 7 170-190 - 50-70
Saddle of lamb on the bone** Cookware, uncovered 1 7 180-190 - 40-50
Saddle of lamb on the bone** Cookware, uncovered 1 7 190-210 90 30-40
Lamb cutlet*** Wire rack 3 ( 3 - 12-18
* Preheat
** Do not turn
*** Slide the universal pan in underneath at shelf position 1
**** Turn after 2/3 of the total time
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