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en Tested for you in our cooking studio
42
Lamb
Leg (bone-in) wire rack 2 : 160-170 - 25+25
Leg (bone-in), 1.5 kg wire rack 2 : 180-190 1 80-90
Shoulder (bone-in) wire rack 2 : 160-170 - 25+20
Shoulder (boned and rolled) wire rack 2 : 170-180 - 25+25
Rack of lamb** wire rack 2 : 180-190* - 15+25
Rack of lamb (each 700 g) wire rack 2 : 200 - 20
170-180 1 25-30
Pork
Roasting joint wire rack 2 : 180-190 - 30+35
Roasting joint, 1.5 kg wire rack 2 : 120 3 30
190-200 - 30
160-170 1 80-100
Loin joint wire rack 2 : 180-190 - 35+35
Loin joint, 1 kg wire rack 2 : 180-190 - 25-30
170-180 1 70-80
Belly wire rack 2 : 170-180 - 30+25
Gammon joint wire rack 2 : 160-170 - 30+30
Gammon joint, 1.5 kg wire rack 2 : 170-180 2 100-120
Poultry
Chicken, whole wire rack 2 : 170-180 - 25+15
Chicken, whole, 1.5 kg wire rack 2 : 180-190 2 65-75
Chicken, portion (each 200-250 g)*** wire rack 2 : 190-200 - 35-45
Chicken, portion (each 200-250 g)*** wire rack 2 : 200-210 2 35-45
Duck wire rack 2 : 180-190 - 25+20
Duck, 2-3 kg wire rack 2 : 160-170 2 70-90
170-180 - 30-40
Turkey, crown**** wire rack 2 : 150-160 - 20+15
Turkey, crown, 3 kg wire rack 2 : 140-150 2 100-140
Turkey, thighs wire rack 2 : 170-180 - 25+30
Turkey, whole, 4-8 kg***** wire rack 2 : 150-160 - 12+12
Turkey, whole, 7 kg wire rack 1 : 140-150 2 120-150
170-180 - 30-40
Meat dishes
Meat loaf cookware, uncovered 2 : 170-180 - 20+35
Meat loaf, 1 kg cookware, uncovered 2 : 190-200 1 70-80
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
cookware, covered 2 : 140* - 100-120
Diced chicken (boned), 500 g meat cookware, covered 2 : 140* - 90-100
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
Tested for you in our cooking studio en
43
Tips on roasting and braising
Grilling
Here, you can find information on grilling poultry, meat
and fish, as well as toast. You can find the ideal settings
for certain dishes in the settings tables.
Grilling with circulated air
Circulated air grilling is very well suited to the
preparation of whole poultry, fish, and also meat, e.g.
roast pork with crackling.
Poultry
For duck or goose, pierce the skin on the underside of
the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
breasts.
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if you
baste it towards the end of the roasting time with butter,
salted water or orange juice.
Meat
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 resting time is not included in the
cooking time indicated.
Fish
Fish cooked whole does not have to be turned. Place
the whole fish into the cooking compartment in
swimming position with the dorsal fin facing upwards.
Braising steak cookware, covered 2 : 140 - 65+60
Complete meal
With beef wire rack + wire rack 4+1 : 160, then
200 (York-
shire Pud-
ding)
- calculation for
meat (see
table above)
+ 15-25 for
Yorkshire
Pudding
With chicken wire rack + wire rack 4+1 : 180 - calculation for
chicken (see
table above)
With chicken, 1.5 kg wire rack + wire rack 4+1 : 180 low (steam
0 when
Yorkshire
Pudding is
inserted)
65-75
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
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.
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