53
Roasting and grilling
Tables:
The times given apply to food placed in a cold
oven.
The temperature and roasting time depend on the type
and amount of food being cooked. This is why
temperature ranges are given in the tables. Begin with
the lowest temperature and, if necessary, use a higher
setting the next time.
For more information, see the section entitled "
Tips for
grilling and roasting
" that follows the tables.
Cookware
: You may use any heat-resistant cookware
that is suitable for use in a microwave. Metal roasting
dishes are only suitable for roasting without
microwaves.
The cookware can become very hot. Use oven gloves
to take the cookware out of the oven.
Place hot glass cookware on a dry kitchen towel after
it has been removed from the oven. The glass could
crack if placed on a cold or wet surface.
Tips for roasting
: Use a deep roasting dish for
roasting meat and poultry.
Check that your cookware fits in the cooking
compartment. It should not be too big.
Meat: Cover the bottom of the cookware with liquid.
Add slightly more liquid for pot roasts. 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.
Grilling tip
: Always keep the oven door closed when
grilling and do not preheat.
As far as possible, the pieces of food you are grilling
should be of equal thickness. Steaks should be at
least 1 inch (25 mm) thick. This will allow them to
brown evenly and remain succulent and juicy. Only
add salt to steaks once they have been grilled.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Dark meat, such as beef, browns more quickly than
lighter-colored meat, such as veal or pork. When
grilling light-colored meat or fish, these often only
brown slightly on the surface, although they are
cooked and juicy on the inside.
The grill element switches off and on again
automatically. This is normal. The grill setting
determines how frequently this occurs.
Steaming tips
: Use cookware with a lid for braising
fish.
Put two to three tablespoons of liquid and a little
lemon juice or vinegar into the cookware.
Dish
Amount
Microwave power
setting in watts,
cooking time in
minutes
Height Type of
heating
Temperature
°F (°C),
grill setting
Notes
Pot-roasted beef
Approx.
2.2 lb
(1000 g)
180 W, 80-90 min. 0
R
320 - 340
(160-170)
Cookware with lid
Steak, medium rare
Approx.
2.2 lb
(1000 g)
180 W, 30-40 min. 0
R
355 - 390
(180-200)
Cookware without lid. Turn
halfway through the cooking
time.
Pork roast without
(e.g. neck)
Approx.
26.5 oz
(750 g)
360 W, 35-45 min. 0
R
340 - 355
(170-180)
Cookware without lid.
Boned pork with rind*
(e.g. shoulder)
Approx.
2.2 lb
(1000 g)
180 W, 80-90 min. 0
R
340 - 355
(170-180)
Cookware without lid. Do
not turn.
Pork tenderloin
Approx.
17.6 - 21.2 oz
(500-600 g)
180 W, 35-40 min. 0
R
355 - 375
(180-190)
Cookware without lid.
Meat loaf
Approx.
26.5 oz
(750 g)
360 W, 30-35 min. 0
H
390 - 410
(200-210)
Cookware without lid.
Chicken, whole
Approx.
2.2 - 2.6 lb
(1000-
1200 g)
360 W, 30-40 min. 0
Y
355 - 375
(180-190)
Cookware with lid Place
with the breast side up. Do
not turn.
