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en Tested for you in our cooking studio
38
Polished roasting dishes made of stainless steel or
aluminium are not suitable for use in a microwave.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
To cook poultry, meat and fish, it is best to use a deep
roasting tin. Place the tin on the bottom of the cooking
compartment. If you would like to use steam-assisted
cooking, use an uncovered item of cookware. If you do
not have any suitable cookware, use the glass tray.
Covered cookware
Ensure that the lid fits well and closes properly. Place
the cookware onto the wire rack.
:Warning – Risk of scalding!
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear so that the hot steam can
escape away from you.
Cooking in combination with a microwave
This considerably reduces the cooking time. Unlike in
conventional operation, when roasting in combination
with a microwave the cooking time is based on the total
weight.
Note: If you have different quantities to those indicated
in the settings tables, the following basic rule applies:
double the quantity equates to roughly double the
cooking time. Always use heat-resistant cookware that
is suitable for microwave use. Metal roasting dishes or
earthenware pots are only suitable for roasting without
using the microwave. Observe the notes on cookware
suitable for microwaves.~ "Microwave" on page 16
Steam-assisted cooking
Certain foodstuffs will become crispier during steam-
assisted cooking.Their surface becomes glossier and
they dry out less.
Use cookware without a lid. Cookware must be heat-
and steam-resistant. Use steam-assisted cooking if it is
indicated in the settings table. Fill the water tank up to
"max." mark. If the appliance runs out of water, it will
continue to cook your meal with the selected heating
function but without adding steam.
Steaming using the steaming tray
In contrast to steam-assisted cooking, the steaming
function cooks the meat particularly gently but it does
not become crispy on the outside. It remains very
succulent.
You can also sear pieces of meat before steaming,
which will reduce their cooking time and give them a
slightly different flavour. Larger pieces require a longer
cooking time. Pieces of meat do not need to be turned.
To steam poultry, meat or fish, place the item to be
cooked in the steaming tray in the glass tray and then
place this in the cooking compartment at shelf position
3. Fill the water tank up to "max." mark. If the water tank
runs out of water while the appliance is in operation, the
appliance is paused. You will be alerted to this by a
message on the display.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Place the food to be grilled on the wire rack. Place the
glass tray underneath the wire rack to collect any
dripping fat.
Try to use pieces of food of a similar thickness and
weight. This will allow them to brown evenly and remain
succulent and juicy. Place the food to be grilled directly
onto the wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Do not add salt to the meat until it has been grilled. Salt
draws water from the meat.
Notes
■ The grill elements continuously switch on and off;
this is normal. The grill setting determines how
frequently this occurs.
■ Smoke may be produced when grilling.
Recommended settings
The settings are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
The table lists specifications for poultry, meat and fish
with default values for the weight. If you wish to prepare
heavier poultry, meat or fish, always use the lower
temperature. If cooking more than one piece, use the
weight of the heaviest piece as a basis for determining
the cooking time. The individual pieces should be
approximately the same size.
The larger the poultry, meat or fish, the lower the
cooking temperature and the longer the cooking time.
Turn poultry, meat and fish if specified in the settings
table.
Poultry
If cooking 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.
Fish
Whole fish does not need to be turned. You can tell
when the fish is cooked because the dorsal fin can be
removed easily.
If you would like to cook fish on the wire rack, coat the
wire rack with a little oil beforehand as this will make it
easier to remove the fish later.
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