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Tested for you in our cooking studio en
45
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ 7 Circulated air grilling
■ ( Grill, large area
■ $ Pizza setting
Meat
Your appliance offers you many heating types 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 joint when
cooking, ensure that the rind is underneath at first.
When the joint 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 joint in aluminium foil if necessary.
The recommended standing time is not included in the
cooking time specified.
Roasting on the wire rack
On the wire rack, meat will become very crispy on all
sides.
Depending on the size and type of the meat, add up to
^ litres of water to the universal pan. Any dripping fat
and meat juices will be caught. You can prepare a
sauce using these meat juices. In addition, less smoke
is generated, and the cooking compartment stays
cleaner.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
MW power in
watts
Cooking
time in
mins.
Chicken
Chicken, 1 kg Wire rack 2 7 200-220 - 60-70
Chicken, 1 kg Cookware, covered 2 7 230-250 360 25-35
Chicken breast fillet, 150 g each
(grilling)
Wire rack 4 ( 3* - 15-20
Chicken breast fillet, x 2, 150 g
each (grill)
Cookware, uncovered 2 7 190-210 180 25-30
Small chicken portions, 250 g each Wire rack 3 7 220-230 - 30-35
Small chicken portions, x 4, 250 g
each
Cookware, uncovered 2 7 190-210 360 20-30
Chicken goujons, nuggets, frozen Universal pan 3 $ 190-210 - 20-25
Chicken goujons, nuggets, frozen,
250 g
Universal pan 2 7 190-210 360 15-20
Poulard, 1.5 kg Wire rack 2 7 200-220 - 70-90
Poulard, 1.5 kg Cookware, covered 2 7 210-230 360 30
180 15-25
Duck and goose
Duck, 2 kg Wire rack 2 7 180-200 - 90-110
Duck, 2 kg Wire rack 2 7 170-190 180 60-80
Duck breast, 300 g each Wire rack 3 7 230-250 - 17-20
Goose, 3 kg Wire rack 2 7 160-180 - 120-150
Goose, 3 kg Wire rack 2 7 170-190 180 80-90
Goose legs, 350 g each Wire rack 2 7 210-230 - 40-50
Goose legs, 350 g each Wire rack 2 7 170-190 180 30-40
Turkey
Small turkey, 2.5 kg Wire rack 2 7 180-200 - 70-90
Small turkey, 2.5 kg Wire rack 2 < 170-190 180 60-80
Turkey breast, boned, 1 kg Cookware, covered 2 % 240-260 - 80-100
Turkey thigh, with bone, 1 kg Wire rack 2 7 180-200 - 80-100
Turkey thigh, with bone, 1 kg Cookware, covered 2 7 210-230 360 45-50
* Preheat for 5 mins
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