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Tested for you in our cooking studio en
43
Tips on roasting and braising
Loin joint cookware, uncovered 1 < 180-190 - 35+35
Belly cookware, uncovered 1 < 170-180 - 30+25
Gammon joint cookware, uncovered 1 < 160-170 - 30+30
Poultry
Chicken, whole cookware, uncovered 1 < 170-180 - 25+15
Chicken, portion, 200-250 g
each**
cookware, uncovered 1 < 190-200 - 35-45
Duck cookware, uncovered 1 < 180-190 - 25+20
Turkey, crown**** cookware, uncovered 1 < 150-160 - 20+15
Turkey, thighs cookware, uncovered 1 < 170-180 - 25+30
Turkey, whole, 4-8 kg***** universal pan 1 < 150-160 - 12+12
Meat dishes
Meat loaf cookware, uncovered 1 < 170-180 - 20+35
Meat loaf, 1 kg + 50 ml water cookware, uncovered 1 7 170-190 360 30-40
Casserole
Diced meat (beef, pork, lamb),
500 g meat
cookware, covered 1 < 140* - 100-120
Braising steak cookware, covered 1 < 140 - 65+60
Chicken pieces (boned), 500 g
meat
cookware, covered 1 < 140* - 90-100
Complete meal
With beef wire rack + uncovered cook-
ware on wire rack
3+1 < 160, then 200
(Yorkshire Pud-
ding)
- calculation for meat
(see table above) +
15-25 for Yorkshire
Pudding
With chicken wire rack + uncovered cook-
ware on wire rack
3+1 < 180 - calculation for
chicken (see table
above)
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature
in °C
MW power
in watts
Time in min.
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
***** turn after app. 1 hour
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roaster 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.
The roast is not well-done enough. Carve the roast. Prepare the sauce in the roasting dish and add the sliced roast meat to the sauce. Finish
cooking the meat using the microwave only.
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