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47
Tips for Roasting and Braising
Beef
Fillet of beef, medium, 2.5 lb
(1 kg)
Wire rack 2
7
410-430
(210-220)
- 40-50
Pot-roasted beef, 3.5 lb (1.5 kg) Cookware, covered 2
7
390-430
(200-220)
- 130-160
Sirloin, medium, 3.5 lb (1.5 kg) Wire rack 2
7
430-445
(220-230)
- 60-70
Steak, 1 inch (3 cm) thick,
medium
Wire rack 3
(
- 3 15-20
Burger, 1 inch (3 cm) deep Wire rack 4
(
- 3 25-30
Lamb
Leg of lamb, boned, medium Cookware, uncovered 2
7
340-375
(170-190)
- 50-80
Saddle of lamb on the bone
(remove sinews, cut lengthwise
from the bone without turning)
Wire rack 2
7
355-375
(180-190)
- 40-50
Lamb cutlet Wire rack 3
(
- 3 12-16
Sausages
Grilled sausages Wire rack 4
(
- 3 10-15
Meat dishes
Meat loaf, 2.5 lb (1 kg) Cookware, uncovered 2
7
340-355
(170-180)
- 60-70
Dish Accessories /
cookware
Rack
position
Heating
mode
Temperature
in °F (°C)
Broil
setting
Cooking
time in
mins.
The cooking compartment is
very dirty.
Prepare your food in an enclosed roaster at higher temperatures or use the grill tray.
You will achieve the best roasting results if you use the grill tray. You can buy the grill
tray 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 is burned slightly
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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