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Use
100
4.9 Roasting and grilling
About the tables
The temperature and roasting time depend
on the type and amount of food being
cooked. This is why temperature ranges are
given in the tables. Begin with the lower
temperature and, if necessary, use a higher
setting the next time.
For more information, see the section
entitled “Tips for grilling” and “Tips for
roasting” which follows the tables.
Ovenware
You may use any heatresistant ovenware
which is suitable for use in a microwave.
Metal roasting dishes are not suitable for
roasting with microwaves.
The ovenware can become very hot. Use
oven gloves to take the ovenware out of the
oven.
Place hot glass ovenware on a dry kitchen
towel after they have been removed from
the oven. The glass could crack if placed on
a cold or wet surface.
Tips for roasting
You have measured the temperature of
the oven using your own meat
thermometer and found there is a
discrepancy.
The oven temperature is measured by the manufacturer after
a specified period of time using a test rack in the centre of the
cooking compartment. Ovenware and accessories affect the
temperature measurement, so there will always be some
discrepancy when you measure the temperature yourself.
Sparks are generated between the tin
and the wire rack.
Check that the tin is clean on the outside. Change the position
of the tin in the cooking compartment. If this does not help,
continue baking but without the microwave. The baking time
will then be longer.
• Use a deep roasting dish for
roasting meat and poultry.
• Check that your ovenware fits in
the cooking compartment.
Itshould not be too big.
• Meat:
Cover approx. two thirds of the
ovenware base with liquid. Add
slightly more liquid for pot roasts.
Turn pieces of meat halfway
through the cooking time. When
the roast is ready, turn off the
oven and allow it to rest for an
additional 10 minutes. This
allows better distribution of the
meat juices.
• Poultry:
Turn the pieces of meat after 2/3
elapsed.
of the cooking time has
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