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en Tested for you in our cooking studio
34
Meat
Fish
Tips on roasting and braising
Dish Accessories/cookware Shelf posi-
tion
Heating
function
Step Tempera-
ture in °C
Cooking
time in mins
Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 1
7
- 180-200 140-160
Joint of pork with rind, e.g. shoulder, 2 kg Cookware, uncovered 1
7
- 170-190 190-200
Pork tenderloin steak, 1.5 kg Cookware, uncovered 2
%
- 190-210 130-140
Pork steaks, 2 cm thick Wire rack 4
(
- 3 20-25**
Fillet of beef, medium, 1 kg Cookware, uncovered 3
%
- 210-220 45-55
Pot-roasted beef, 1.5 kg Cookware, uncovered 2
6
- 200-220 100-120
Sirloin, medium, 1.5 kg Cookware, uncovered 2
7
- 200-220 60-70
Burger, 3-4 cm thick Wire rack 4
(
- 3 25-30**
Joint of veal, 1.5 kg Cookware, uncovered 2
%
- 180-200 120-140
Knuckle of veal, 1.5 kg Cookware, uncovered 2
%
- 210-230 130-150
Leg of lamb, boned, medium, 1.5 kg Cookware, uncovered 2
7
- 170-190 70-80*
Saddle of lamb on the bone, medium, 1.5 kg Wire rack 2
7
- 180-190 45-55*/**
Grilling sausages Wire rack 3
(
- 3 20-25**
Meat loaf, 1 kg Cookware, uncovered 2
7
- 170-180 70-80
* Do not turn
** Slide the universal pan in at shelf position 1
Fish Weight Accessories
and cookware
Position Heating
function
Temperature in
°C, grill setting
Cooking time
in minutes
Fish, whole Approx. 300 g each Wire rack 2
(
2 20-25
1.0 kg Wire rack 2
7
180-200 45-50
1.5 kg Wire rack 2
7
170-190 50-60
Fish steak, 3 cm thick Wire rack 3
(
2 20-25
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 crackling 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 braising. 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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