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46
Uncovered Cookware
It is best to use a deep roasting pan/dish for roasting
meat. Place the pan/dish onto the wire rack.
Covered Cookware
When preparing food 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.
The distance between the meat and the lid should be at
least 3 cm. The meat may rise.
Very hot steam may escape when opening the lid after
cooking. Lift the lid in the back, so that the hot steam can
escape away from you.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar, or a similar liquid for the braising
liquid. Cover the bottom of the cookware with approx. 1–
2 cm of liquid.
During roasting, the liquid in the cookware will evaporate.
Carefully pour in more liquid if required.
Meat 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.
Broiling
Keep the appliance door closed when using the broil
mode. Never broil with the appliance door open.
When broiling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This will
allow them to brown evenly and remain succulent and
juicy.
Use tongs to turn the pieces of food you are broiling. If
you pierce the meat with a fork, the juices will run out and
it will become dry.
Do not add salt until after the meat has been broiled. Salt
draws water from the meat.
Notes
▯ The grill element switches itself on and off
continuously; this is normal. The grill setting
determines how frequently this occurs.. ▯Smoke may
be produced when grilling.
Recommended Setting Values
You can find the ideal heating method for many meat
dishes in the table. Temperature and cooking time
depend on the quantity, consistency, and temperature of
the food. For this reason, setting ranges are indicated.
Try using the lower values to start with. You can increase
the temperature next time if necessary.
The setting values apply to chilled meat placed into the
cold cooking compartment. If you preheat the oven, you
can reduce the indicated cooking times by several
minutes.
You can find information on roasts and default values for
weights in the table. If you wish to roast a heavy piece of
meat, you should definitely use a lower temperature. If
cooking multiple pieces, use the weight of the heaviest
piece as a reference for determining the cooking time.
The individual pieces should be approximately equal in
size.
A general rule: the larger the roast, the lower the cooking
temperature and the longer the cooking time.
Turn roasts and grilled items after approx. ^ to Z of the
indicated time.
If you wish to follow one of your own recipes, you should
use similar dishes as a reference. Additional information
can be found in the tips on roasting, braising, and grilling
listed after the settings table.
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
Dish Accessories /
cookware
Rack
position
Heating
mode
Temperature
in °F (°C)
Broil
setting
Cooking
time in
mins.
Pork
Joint of pork without rind,
e.g. neck, 3.5 lb (1.5 kg)
Cookware, uncovered 2
7
355-375
(180-190)
- 110-130
Joint of pork with rind,
e.g. shoulder, 4.5 lb (2 kg)
Wire rack 2
7
375-390
(190-200)
- 130-140
Pork tenderloin steak, 3.5 lb
(1.5 kg)
Cookware, uncovered 2
7
430-445
(220-230)
- 70-80
Pork fillet, 0.8 lb (400 g) Wire rack 3
7
430-445
(220-230)
- 20-25
Smoked pork on the bone, 2.2 lb
(1 kg) (with a little added water)
Cookware, covered 2
7
410-445
(210-230)
- 70-90
Pork steak, 1 inch (2 cm) thick Wire rack 5
(
- 2 16-20
Pork medaillons, 1.2 inch (3 cm)
thick
Wire rack 5
(
- 3 8-12
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