CONSTRUCTA CF231250, Instruction Manual

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9
9
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.
Pork
Fillet, medium-sized (400 g) 1 170 ­ 180 30 ­ 45 3 200 ­ 220
Roast with rind (1.5 kg) 1 160 ­ 170 120 ­ 150 2 190 ­ 210
Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160 ­ 170 100 ­ 130 2 190 ­ 210
Roast, lean (1 kg) 1 170 ­ 180 80 ­ 100 2 200 ­ 220
Smoked pork 1 160 - 180 60 ­ 80 2 190 ­ 210
Beef
Fillet, medium-sized (1 kg) 1 180 ­ 190 40 ­ 60 2 200 ­ 220
Sirloin, medium-sized (1.5 kg) 1 180 ­ 190 30 ­ 45 2 200 ­ 220
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
Tempera-
ture in °C
Roasting time in
minutes
Shelf
height
Tempera-
ture in °C
* Roast pot roasts with a lid on the roasting dish
** Use shelf height 1 for tall items