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Tested for you in our cooking studio en
33
Observe the manufacturer's instructions for your
roasting cookware.
Roasting in uncovered cookware
It is best to use a deep roasting tin/dish for roasting
poultry and meat. Place the tin/dish onto the wire rack.
If you do not have any suitable cookware, use the
universal pan.
Braising in covered cookware
When preparing food with covered cookware, the
cooking compartment remains considerably cleaner.
Ensure that the lid fits well and closes properly. Place
the cookware onto the wire rack.
The distance between the meat and the lid must be at
least 3 cm. The meat may rise.
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.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering at least 2 cm deep should be applied
to the base of the cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
Recommended setting values
In the table, you can find the ideal heating type for
poultry and meat. Temperature and cooking time
depend on the quantity, composition and temperature
of the food. Different settings ranges are indicated for
this reason. Try using the lower values at first. You can
increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry and meat are
placed into a cold cooking compartment. By doing so,
you can make energy savings of up to 20 per cent. If
you preheat the oven, the indicated cooking times will
be reduced by several minutes.
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx. ^ to Z of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■ ‚ CircoTherm hot air
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Temperature in
°C
Cooking time in
mins.
Beef
Slow roast joint wire rack 2 ‚ 140-150 35+40
Top side / Top rump wire rack 2 ‚ 160-170 30+25
Lamb
Leg (bone-in) wire rack 2 ‚ 160-170 25+25
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
Pork
Roast joint wire rack 2 ‚ 180-190 30+35
Loin joint wire rack 2 ‚ 180-190 35+35
Belly wire rack 2 ‚ 170-180 30+25
Gammon joint wire rack 2 ‚ 160-170 30+30
Poultry
Chicken, whole wire rack 2 ‚ 170-180 25+15
Chicken, portion (each 200-250 g)*** wire rack 2 ‚ 190-200 35-45
Duck wire rack 2 ‚ 180-190 25+20
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down, do not turn
***** Turn after app. 1 hour
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