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Tips for roasting and grilling
Casseroles, gratins
The table applies to dishes placed in a cold oven.
Place the casserole in microwaveable cookware on
the cooking compartment floor.
Use large shallow cookware for casseroles and
gratins. Food takes longer to cook in narrow, deep
containers and browns more on top.
Casseroles and gratins should be left to cook in the
oven for an additional 5 minutes after the oven has
been switched off.
The table does not contain information for the weight
of the roast.
For small roasts, select a higher temperature and a shorter cooking
time. For larger roasts, select a lower temperature and a longer
cooking time.
This is how you can tell when the roast is ready.
Use a meat thermometer (available from specialist shops) or carry
out a “spoon test.” Press down on the roast with a spoon. If it feels
firm, it is ready. If the spoon can be pressed in, it needs to be cooked
for a little longer.
The roast looks good but the juices are burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too clear and
watery.
Next time, use a larger roasting dish and add less liquid.
The roast is not well-done enough.
Carve the roast. Prepare the gravy in the roasting dish and place the
slices of roast meat in the gravy. Finish cooking the meat using the
microwave only.
Dish Amount
Cookware
Height Microwave
watts
Cooking
time in
minutes
Type of
heating
Temperature
°F (°C)
Casseroles, sweet, e.g. quark
soufflé with fruit
Approx.
3.3 lb
(1500 g)
Flat ovenproof
dish ca. 2 in
(50 mm)
height, e.g.
tart pan
0
180 W
25-35
Z
265 - 300 (130-150)
Savory casseroles made from
cooked ingredients
(e.g. pasta bake)
Approx.
2.2 lb
(1000 g)
Flat ovenproof
dish ca. 2 in
(50 mm)
height, e.g.
9 in x13 in
casserole
0
600 W
20-30
Z
320 - 375 (160-190)
Savory casseroles made from
raw ingredients (e.g. potato
gratin)
Approx.
2.4 lb
(1100 g)
Flat ovenproof
dish ca. 2 in
(50 mm)
height, e.g.
9 in x13 in
casserole
0
600 W
25-35
R
340 - 355 (170-180)
