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en Tested for you in our cooking studio
40
Type of heating used:
■ < 4D hot air
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
Beef
Slow roasting joint wire rack 2 < 140-150 - 35+40
Slow roasting joint, 1.5 kg wire rack 2 < 130-140 1 70-80
- 40-50
Top side / Top rump wire rack 2 < 160-170 - 30+25
Top side / Top rump, 1.5 kg wire rack 2 < 170-180 1 100-120
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
* 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
41
Tips on roasting and braising
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
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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