Loading ...
Loading ...
Loading ...
Tested for you in our cooking studio en
35
Poultry
Meat
Fish
Tips on roasting and braising
Dish Accessories/cookware Shelf position Heating
function
Temperature in
°C
Cooking time
in mins
Chicken, 1.3 kg Wire rack 2
7
200-220 60-70
Small chicken portions, 250 g each Wire rack 3
7
220-230 30-35
Chicken goujons, nuggets, frozen Universal pan 3
%
190-210 20-25
Duck, 2 kg Wire rack 2
7
190-210 100-110
Duck breast, medium, 300 g each Wire rack 3
7
240-260 30-40
Goose, 3 kg Wire rack 2
7
170-190 120-140
Goose legs, 350 g each Wire rack 3
7
220-240 40-50
Small turkey, 2.5 kg Wire rack 2
7
180-200 80-100
Turkey breast, boned, 1 kg Cookware, covered 2
%
240-260 80-100
Turkey thigh, bone in, 1 kg Wire rack 2
7
180-200 90-100
Dish Accessories/cook-
ware
Shelf posi-
tion
Heating
function
Step Temperature in
°C
Cooking
time in
min
Fillet of beef, medium, 1 kg Cookware, uncovered 3
%
- 210-220 45-55
Pot-roasted beef, 1.5 kg Cookware, uncovered 2
6
- 200-220 100-120
Sirloin, medium, 1.5 kg Cookware, uncovered 2
7
- 200-220 60-70
Burger, 3-4 cm thick Wire rack 4
(
- 3 25-30**
Joint of veal, 1.5 kg Cookware, uncovered 2
%
- 180-200 120-140
Knuckle of veal, 1.5 kg Cookware, uncovered 2
%
- 210-230 130-150
Leg of lamb, boned, medium, 1.5 kg Cookware, uncovered 2
7
- 170-190 70-80*
Saddle of lamb on the bone, medium, 1.5 kg Wire rack 2
7
- 180-190 45-55*/**
Grilling sausages Wire rack 3
(
- 3 20-25**
Meat loaf, 1 kg Cookware, uncovered 2
7
- 170-180 70-80
* Do not turn
** Insert the universal pan at level 1.
Fish Weight Accessories
and cookware
Position Heating
function
Temperature in
°C, grill setting
Cooking time
in minutes
Fish, whole Approx. 300 g each Wire rack 2
(
2 20-25
1.0 kg Wire rack 2
7
180-200 45-50
1.5 kg Wire rack 2
7
170-190 50-60
Fish steak, 3 cm thick Wire rack 3
(
2 20-25
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish 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.
Loading ...
Loading ...
Loading ...