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Tips and tricks
Grilling
Caution!
There is a risk of damage to kitchen units if you grill with the
appliance door open: The adjacent units may be damaged by
the extreme heat. Keep the appliance door closed when using
the grill.
Always use the wire rack and the universal pan when grilling.
Place the wire rack in the universal pan and slide them both in
at the height specified in the grilling table. Always place the
food to be grilled in the centre of the wire rack.
If you are grilling more than one piece of meat, make sure that
they are the same sort of meat and that they are of similar
thickness and weight.
All-round grilling
4
All-round grilling is particularly suitable for grilling poultry
and meat so that it is crispy all round (e.g. roast pork with
crackling).
Turn the items after half to two-thirds of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the food you are cooking, the cooking
compartment may become more than usually dirty when you
cook food on the wire rack using all-round grilling. You should
therefore clean the cooking compartment after every use so
that the dirt does not burn on.
The information in the table is a guideline, and applies to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest
time is not included in the grilling times specified.
The values are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Pot roast (1.5 kg)*
1
170
180
120
150
2
200
220
Veal
Veal joint/breast (1.5 kg)
1
160
170
90
120
2
180
200
Knuckle
1
160
170
100
130
2
190
210
Poultry (unstuffed)
Chicken, whole (1 kg)
1
170
180
60
70
2
200
220
Duck, whole (2 - 3 kg)
1
160 - 170
90
120
1
190
210
Goose, whole (3 - 4 kg)
1
150
160
130
180
2**
180
200
Crust too thick and/or roast too dry
Check the shelf height. Reduce temperature or roasting time.
Crust too thin
Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through
Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
Steam in the cooking compartment is
condensing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
3
Hot air
%
Top/bottom heat
Item
Shelf
height
Temperature
in °C
Roasting time in
minutes
Shelf
height
Temperature
in °C
* Roast pot roasts with a lid on the roasting dish
** Use shelf height 1 for tall items
Grilled food
Shelf height
Temperature in °C
Grilling time in minutes
Sirloin, medium
2
220
240
40
50
Leg of lamb, boned, medium
2
170
190
120
150
Pork
Joint of pork with rind
2
170
190
140 - 160
Pork knuckle
2
180
200
120
150
Poultry (unstuffed)
Chicken halves, 1
2 halves
2
210
230
40
50
Chicken, whole, 1
2 chickens
2
200
220
60
80
Duck, whole, 2 - 3 kg
2
180
200
90
120
Goose, whole, 3 - 4 kg
1
150 - 170
130
160
