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en Tested for you in our cooking studio
42
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ 7 Circulated air grilling
■ $ Pizza setting
Poultry
Your appliance offers you a range of heating types for
preparing poultry. You can find the ideal settings for
certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack is particularly well suited for
larger poultry or for multiple pieces at the same time.
Slide the wire rack in at the indicated shelf position with
the imprint "Microwave" facing the appliance door and
the outer rail facing downwards. In addition, slide the
universal pan in at the shelf position underneath with
the slanted edge facing the appliance door.
Depending on the size and type of the poultry, pour up
to ^ litres of water into the universal pan. Any dripping
fat will be caught. You can make a sauce from these
juices. This will also result in less smoke and ensure
that the cooking compartment stays cleaner.
Roasting in cookware
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The poultry cooks slower and
does not brown so well. Use a higher temperature and/
or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
It is best to use a deep roasting tin/dish for roasting
poultry. Place the tin/dish onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Covered cookware
When cooking with covered cookware, the cooking
compartment remains considerably cleaner. Ensure that
the lid fits well and closes properly. Place the cookware
onto the wire rack.
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
Poultry can also become crispy in a covered roasting
dish. To do so, use a roasting dish with a glass lid and
set a higher temperature.
Roasting in combination with a microwave
Poultry is particularly well suited to being prepared in
combination with a microwave. The cooking time is
considerably reduced by doing so.
As opposed to conventional operation, the cooking time
is based on the total weight when roasting in
combination with a microwave.
Tip: If you have quantities other than those indicated in
the settings tables, the following basic rule applies:
double the quantity equates to roughly double the
cooking time.
Always use heat-resistant cookware that is suitable for
use in microwaves. Roasting dishes made from metal
or Römertopf dishes are only suitable for roasting
without using the microwave. Observe the notes on
cookware suitable for microwaves. ~ "Microwave"
on page 20
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
MW power in
watts
Cooking
time in
mins.
Bake, savoury, cooked ingredients Ovenproof dish 1 % 200-220 - 35-55
Bake, savoury, cooked ingredients Ovenproof dish 1 7 140-160 360 20-30
Bake, sweet Ovenproof dish 1 % 170-190 - 45-60
Bake, sweet Ovenproof dish 1 7 140-160 360 25-35
Lasagne, fresh, 1 kg Ovenproof dish 1 < 160-180 - 50-60
Lasagne, fresh, 1 kg Ovenproof dish 1 % 180-200 360 20-30
Lasagne, frozen, 400 g Universal pan 1 $ 190-210 - 30-40
Lasagne, frozen, 400 g Cookware, uncovered 1 % 200-210 180 20-25
Potato gratin, raw ingredients, 4 cm
deep
Ovenproof dish 1 $ 170-180 - 50-65
Potato gratin, raw ingredients, 4 cm
deep
Ovenproof dish 1 7 170-190 360 20-25
Soufflé Ovenproof dish 1 < 160-170* - 40-50
Soufflé Individual moulds 1 % 170-190 - 65-75
* Preheat
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