en
How it works
66
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Fish
–
When steaming fish, add one to three tablespo-
ons of liquid to the cookware, e.g. lemon juice or
vinegar.
Grilling
Grill foods that should be crispy.
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Do not grill food with the oven door open.
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Do not preheat.
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Use food to be grilled that is of a similar weight and
thickness.
This allows the food to be grilled to brown evenly
and remain succulent and juicy.
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Place the food to be grilled directly on the wire rack.
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Use grill tongs to turn the grilled items.
If you pierce the meat with a fork, the juices will run
out and it will become dry.
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Do not add salt until after the meat has been grilled.
Salt draws water from the meat.
Note:
Dark meat, such as beef, browns more quickly
than lighter-coloured meat, such as veal or pork. When
grilling light-coloured meat or fish, these often only
brown slightly on the surface, although they are cooked
and juicy on the inside.
The grill element switches on and off continuously. This
is normal. The frequency of this depends on the grill
level that is set.
Smoke may be produced when grilling.
Tips for roasting and braising
Follow these tips for good results when roasting and
braising.
Issue
Tip
Prevent lean meat from
drying out.
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Coat lean meat with fat
or oil as required and
cover it with strips of
bacon.
Prepare joints with the
rind on.
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Score the rind in a
criss-cross pattern.
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Roast the joint with the
rind facing down first.
Keep the cooking com-
partment as clean as pos-
sible.
¡
Prepare the food in a
covered roasting dish
at a higher tempera-
ture.
The meat should remain
succulent and hot, e.g.
roast beef.
¡
When the roast is rea-
dy, switch off the oven
and leave it to rest for
10 minutes in the coo-
king compartment with
the door closed. This
helps distribute the
meat juices more
evenly. The resting ti-
me is not included in
the indicated cooking
time.
¡
After preparing it, wrap
the food in foil.
Beef
Note:
Preparation tips
¡
The recommended settings apply to dishes placed into the non-preheated appliance.
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Turn sirloin and steaks halfway through the cooking time. Allow the dish to stand for around a further 10 minutes
at the end.
Dish
Accessories/
cookware
Rack posi-
tion
Type of
heating
Temperature in
°C/grill setting
Microwave
output in
watts
Cooking
time in mins
Pot-roasted beef, ap-
prox. 1 kg
Wire rack
Cookware with
lid
180-200
180
120-145
Sirloin, medium, ap-
prox. 1 kg
Wire rack
Cookware
without lid
210-230
180
30-40
Beef steak, medium, 2–
3 pieces, 2–3 cm thick,
200 g each
Wire rack
Glass tray
3
-
20-30
Pork
Note:
Preparation tips
¡
The recommended settings apply to dishes placed into the non-preheated appliance.
¡
Turn rindless joints halfway through the cooking time. Allow the joint to stand for around a further 10 minutes at
the end.
¡
Place the joint in the cookware rind-side up. Score the rind. Do not turn the joint. Allow the joint to stand for
around a further 10 minutes at the end.
