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en Tested for you in our cooking studio
26
Grilling
Diced Chicken, 500g meat Wire rack + glass roasting dish with
lid
2
<
140 60-90
Complete meal
With beef Wire rack + universal pan with wire
insert
4+1
<
160, then 200
(yorkshire pud-
ding)
weight of meat
(see table above)
+ 15-25 for york-
shire pudding
With chicken Wire rack + universal pan with wire
insert
4+1
<
180 weight of chicken
(see table above)
Food Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, min. per
500 g + add. time
Lamb
Leg Universal pan with wire insert 1
7
150-170 30 + 35
Rack of lamb Universal pan with wire insert 1
7
180-200 25 + 25
Pork
Roast joint Universal pan with wire insert 1
7
180-200 35 + 40
Belly Cookware, uncovered 1
7
200-210 25 + 20
Poultry
Chicken Universal pan with wire insert 1
7
200-220 25 + 15
Chicken, portion (200-250 g each) Universal pan with wire insert 3
7
210-230 25 + 25
Chicken, quarter (450 g each) Universal pan with wire insert 2
7
220-240 20 + 25
Duck Universal pan with wire insert 1
7
190-210 20 + 20
Food Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, min. per
500 g + add. time
Food Dish Shelf posi-
tion
Type of heat-
ing
Grill setting Time in minutes
Beef
Steaks, height 2-3 cm Wire rack + universal pan 5+3
(
3 1. side 4-5,
2. side 4-5
Burgers, height 1-2 cm Wire rack + universal pan 5+3
(
3 1. side 14-16,
2. side 10-12
Lamb
Steaks, height 2-3 cm Wire rack + universal pan 5+3
(
3 1. side 6-7,
2. side 6-7
Chops, height 2-3 cm Wire rack + universal pan 5+3
(
3 1. side 5-6,
2. side 5-6
Pork
Steaks, height 1-2 cm Wire rack + universal pan 5+3
(
3 1. side 6-7,
2. side 6-7
Chops, height 2-3 cm Wire rack + universal pan 4+3
(
3 1. side 10-12,
2. side 9-10
Burgers, height 1-2 cm Wire rack + universal pan 5+3
(
3 1. side 6-8,
2. side 4-6
Sausages, thickness 2-4 cm Wire rack + universal pan 4+3
(
3 10-15, turn occa-
sionally
* Preheat for 3 mins
Tested for you in our cooking studio en
27
Tips on roasting and braising
Preprepared products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper,
make sure that the paper is suitable for these
temperatures. Make sure the paper is a suitable size for
the dish to be cooked.
The cooking result greatly depends on the quality of the
food. Pre-browning and unevenness can sometimes
even be found on the raw product.
Leave a little space between bread rolls when crisping
them up. Do not place too many bread rolls on the
accessories.
Sprinkle grated cheese over the top of your lasagne to
give it a beautiful and evenly browned finish.
Gammon
Steaks, height 1-3 cm Wire rack + universal pan 5+3
(
3 1. side 4-5,
2. side 3-4
Chicken
Drumsticks, 150 g each Wire rack + universal pan 3+2
(
3 1. side 20,
2. side 10
Breast (boneless), 150 g each Wire rack + universal pan 3+2
(
3 1. side 20,
2. side 10
Fish
Whole trout, 300 g each Wire rack + universal pan 2+1
(
2 20-25
Fillets, 150 g each Wire rack + universal pan 4+3
(
3* 1. side 5-7,
2. side 5-7
Food Dish Shelf posi-
tion
Type of heat-
ing
Grill setting Time in minutes
* Preheat for 3 mins
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.
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 gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Food Dish Shelf
position
Type of
heating
Temperature
in °C
Time
in minutes
Pizza, frozen
Pizza with a thin base Universal pan 3
<*
200-210 10-15
Universal pan + wire rack 3+1
<*
170-180 20-25
Pizza with a thick base Universal pan 3
<*
200-210 15-20
Universal pan + wire rack 3+1
<*
170-180 20-25
Pizza-Baguette Universal pan 3
<*
170-180 25-30
Pizza, chilled
Pizza Universal pan 3
<*
200-210 10-15
Potato products, frozen
* Preheat.
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