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Tested for you in our cooking studio en
53
Tips on roasting and braising
Fillet of pork, 400 g Wire rack 3 7 220-230 - 20-25
Smoked pork on the bone, 1 kg
(with a little added water)
Cookware, covered 2 7 210-230 - 70-90
Smoked pork on the bone, 1 kg Cookware, uncovered 2 Ý - 360 40-50
Pork steaks, 2 cm thick Wire rack 5 ( 2 - 16-20
Pork medallions, 3 cm thick (pre-
heat oven for 5 mins.)
Wire rack 5 ( 3* - 8-12
Beef
Fillet of beef, medium, 1 kg Wire rack 2 7 210-220 - 40-50
Fillet of beef, medium, 1 kg Cookware, covered 2 % 240-260 90 30-40
Pot-roasted beef, 1.5 kg Cookware, covered 2 7 200-220 - 130-160
Sirloin, medium, 1.5 kg Wire rack 2 7 220-230 - 60-70
Sirloin, medium, 1.5 kg Cookware, uncovered 2 % 240-260 180 30-40
Steak, 3 cm thick, medium (do not
preheat)
Wire rack 3 ( 3 - 15-20
Burger, 3-4 cm thick Wire rack 4 ( 3 - 25-30
Veal
Joint of veal, 1.5 kg Cookware, uncovered 2 7 160-170 - 100-120
Joint of veal, 1.5 kg Cookware, covered 2 < 200-210 90 70-80
Knuckle of veal, 1.5 kg Cookware, uncovered 2 % 200-210 - 100-120
Knuckle of veal, 1.5 kg Cookware, uncovered 2 7 200-220 180 30
90 30-40
Lamb
Leg of lamb, boned, medium,
1.5 kg
Cookware, uncovered 2 7 170-190 - 50-80
Leg of lamb, boned, medium,
1.5 kg
Cookware, covered 2 < 240-260 360 30
180 35-40
Saddle of lamb on the bone** Wire rack 2 7 180-190 - 40-50
Saddle of lamb on the bone, 1 kg** Cookware, uncovered 2 7 190-210 90 30-40
Lamb chop Wire rack 3 ( 3 - 12-16
Grilled sausages Wire rack 4 ( 3 - 10-15
Meat dishes
Meat loaf, 1 kg Cookware, uncovered 2 7 170-180 - 60-70
Meat loaf, 1 kg + 20 ml water Cookware, uncovered 2 7 170-190 360 30-40
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
MW power in
watts
Cooking
time in
mins.
* Preheat
** Do not turn
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roaster 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 crack-
ling 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.
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