31
Meat, poultry, fish
Ovenware
You may use any heat
resistant ovenware. The universal pan is
suitable for large roasts.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = open
Ovenware with a lid = closed
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Grilling
When grilling, preheat the oven for approx. 3 minutes, before
placing the food into the cooking compartment.
Always grill with the oven door closed.
As far as possible, the pieces of food you are grilling should be
of equal thickness. This will allow them to brown evenly and
remain succulent and juicy.
Turn the food you are grilling after
Z
of the time.
Do not add salt to steaks until they have been grilled.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack.
The universal pan should also be inserted at level 1. The meat
juices are collected in the pan and the oven is kept cleaner.
When grilling, do not insert the baking tray or universal pan at
level 4 or 5. The high heat distorts it and the cooking
compartment can be damaged when removing it.
The grill element switches on and off continually. This is normal.
The grill setting determines how frequently this will happen.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Types of heating:
■
%
= Top/bottom heating
■
4
= Hot air grilling
■
(
= Grill, large area
Meat
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Beef
Pot-roasted beef
1.0 kg
covered
2
%
200-220
100
1.5 kg
2
%
190-210
120
2.0 kg
2
%
180-200
140
Fillet of beef, medium
1.0 kg
uncovered
2
%
210-230
60
1.5 kg
2
%
200-220
80
Sirloin, medium
1.0 kg
uncovered
1
4
220-240
60
Steaks, 3 cm thick, medium
wire rack + univer-
sal pan
5+1
(
3
15
Veal
Joint of veal
1.0 kg
uncovered
2
%
190-210
110
1.5 kg
2
%
180-200
130
2.0 kg
2
%
170-190
150
Knuckle of veal
1.5 kg
uncovered
2
%
210-230
140
Pork
Joint without rind (e.g. neck)
1.0 kg
uncovered
1
4
190-210
120
1.5 kg
1
4
180-200
150
2.0 kg
1
4
170-190
170
Joint with rind (e.g. shoulder)
1.0 kg
uncovered
1
4
190-210
130
1.5 kg
1
4
180-200
160
2.0 kg
1
4
170-190
190