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33
Poultry
Meat
Fish
Tips on roasting and braising
Dish
Accessories/cookware
Shelf position Heating
function
Temperature in
°C
Cooking time
in mins
Chicken, 1.3 kg
Wire rack
2
7
200-220
60-70
Small chicken portions, 250 g each
Wire rack
3
7
220-230
30-35
Chicken goujons, nuggets, frozen
Universal pan
3
%
190-210
20-25
Duck, 2 kg
Wire rack
2
7
190-210
100-110
Duck breast, medium, 300 g each
Wire rack
3
7
240-260
30-40
Goose, 3 kg
Wire rack
2
7
170-190
120-140
Goose legs, 350 g each
Wire rack
3
7
220-240
40-50
Small turkey, 2.5 kg
Wire rack
2
7
180-200
80-100
Turkey breast, boned, 1 kg
Cookware, covered
2
%
240-260
80-100
Turkey thigh, bone in, 1 kg
Wire rack
2
7
180-200
90-100
Dish
Accessories/cook-
ware
Shelf posi-
tion
Heating
function
Step
Temperature in
°C
Cooking
time in
min
Fillet of beef, medium, 1 kg
Cookware, uncovered 3
%
-
210-220
45-55
Pot-roasted beef, 1.5 kg
Cookware, uncovered 2
6
-
200-220
100-120
Sirloin, medium, 1.5 kg
Cookware, uncovered 2
7
-
200-220
60-70
Burger, 3-4 cm thick
Wire rack
4
(
-
3
25-30**
Joint of veal, 1.5 kg
Cookware, uncovered 2
%
-
180-200
120-140
Knuckle of veal, 1.5 kg
Cookware, uncovered 2
%
-
210-230
130-150
Leg of lamb, boned, medium, 1.5 kg
Cookware, uncovered 2
7
-
170-190
70-80*
Saddle of lamb on the bone, medium, 1.5 kg
Wire rack
2
7
-
180-190
45-55*/**
Grilling sausages
Wire rack
3
(
-
3
20-25**
Meat loaf, 1 kg
Cookware, uncovered 2
7
-
170-180
70-80
* Do not turn
** Insert the universal pan at level 1.
Fish
Weight
Accessories
and cookware
Position
Heating
function
Temperature in
°C, grill setting
Cooking time
in minutes
Fish, whole
Approx. 300 g each
Wire rack
2
(
2
20-25
1.0 kg
Wire rack
2
7
180-200
45-50
1.5 kg
Wire rack
2
7
170-190
50-60
Fish steak, 3 cm thick
Wire rack
3
(
2
20-25
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.