Loading ...
Loading ...
Loading ...
45
A general rule: the larger the poultry, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry after approx. ^ to Z of the indicated
time.
Note: Only use parchment paper that is suitable for the
selected temperature. Always cut parchment paper to
size.
Tips
When cooking duck or goose, pierce the skin
underneath the wings. This allows the fat to run out.
When cooking duck breast, score the skin. Do not turn
duck breasts.
If you turn poultry when cooking, ensure that the breast
side or the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if you
baste it towards the end of the roasting time with butter,
salted water, or orange juice.
Remove unused accessories from the cooking
compartment. This will ensure that you achieve the best
possible cooking results.
Heating methods used:
▯ % Bake
▯ 7 Convection Broil
▯ ( Broil
Meat
Your appliance offers a range of heating methods for
preparing meat. You can find the ideal settings for many
dishes in the settings tables.
Roasting and Braising
Baste lean meat with fat as required or cover it with strips
of bacon.
Score the rind crosswise. If you turn the roast when
cooking, ensure that the rind is underneath at first.
When the roast is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking compartment.
This allows the meat juices to be better distributed. Wrap
the roast in aluminum foil if necessary. The
recommended resting time is not included in the
indicated cooking time.
Roasting and Braising in Cookware
It is more convenient to roast and braise meat in
cookware. You can take the roast out of the cooking
compartment more easily in the cookware, and prepare
the sauce in the cookware itself.
Only use cookware that is suitable for use in an oven.
Check that the cookware fits in the cooking
compartment.
Glass cookware is the most suitable. Place hot glass
cookware onto a dry mat after cooking. The glass could
crack if placed on a cold or wet surface.
When roasting, add in a little liquid if the meat is lean.
Wtih glass cookware, the bottom of the cookware should
be covered with approx. ^ inch (2 cm) of liquid.
The quantity of liquid is dependent on the type of meat,
the cookware material, and also on whether or not a lid is
used. When preparing meat in an enamelled or dark
metal roasting dish, it will need a little more liquid than
when cooked in glass cookware.
During roasting, the liquid in the cookware will evaporate.
Carefully pour in more liquid if required.
Shiny roasting dishes made from stainless steel or
aluminum reflect heat like a mirror and are therefore not
particularly suitable. The meat cooks more slowly and will
not brown so much. Use a higher temperature and/or a
longer cooking time.
Observe the manufacturer's instructions for your roasting
cookware.
Dish Accessories /
cookware
Rack
position
Heating
mode
Temperature
in °F (°C)
Broil
setting
Cooking time in
mins.
Chicken
Chicken, 2.5 lb (1 kg) Broil pan 2
7
390-430
(200-220 )
- 60-70
Chicken breast fillet,
0.5 lb (150 g) each (broiling)
Broil pan 4
(
- 3 15-20
Small chicken portions,
0.5 lb (250 g) each
Broil pan 3
7
390-445
(220-230)
- 30-35
Chicken nuggets, frozen Broil pan 3
%
375-410
(190-210)
- 20-25
Whole chicken,
3.5 lb (1.5 kg)
Broil pan 2
7
390-430
(200-220 )
- 70-90
Turkey
Small turkey,
5.5 lb (2.5 kg)
Broil pan 2
7
355-390
(180-200)
- 70-90
Turkey breast, boned,
2.5 lb (1 kg)
Cookware, covered 2
%
465-500
(240-260)
- 80-100
Turkey thigh, with bones,
2.5 lb (1 kg)
Broil pan 2
7
355-390
(180-200)
- 80-100
Loading ...
Loading ...
Loading ...