36
Meat
▯
Use the core temperature probe so that you can
monitor the core temperature more easily.
Information and instructions, as well as optimal
target temperatures, can be found in the section
Core temperature probe
.
▯
Leaving meat to rest: Leave the meat to rest for a
further 10 - 15 minutes after cooking. This gives
the meat a chance to "relax". The meat juices
begin to circulate less, and when the meat is cut,
less juice is lost. Large pieces of meat, e.g. joints,
can be left to rest in the oven. Smaller pieces of
meat, e.g. steaks, should be wrapped in
aluminium foil and left to rest outside the oven.
▯
For small portions (2 - 3 people), it is a good idea
to use a heat-resistant baking dish or tin so that
the food does not begin to burn or dry out.
▯
Use the grill tray or roasting dish for a large joint
of meat and for preparation methods that involve
adding a lot of liquid to the joint.
▯
For best results, leave meat to marinate overnight
and remove it before roasting or grilling, e.g.
using the back of a knife or a spoon. Otherwise,
the herbs and spices will burn.
▯
If the joint of meat has become too dark in colour
and the skin is burnt in places, reduce the set
temperature the next time you cook a joint and
check the rack level.
▯
If the joint is cooked but the sauce is slightly
burnt, use a smaller roasting dish the next time
you cook a joint and add more liquid. If the sauce
is too watery, use a larger roasting dish and add
less liquid.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
Beef
Joint of beef
(1.5 kg)
Glass dish/
grill tray
2 (3)
180
H
90 - 120*
Roast beef/sirloin
steak (1 kg)
–
rare
Glass dish/
grill tray
2 (3)
230 / 180
H
25 - 35**
Recipe tip: Delicious with Béarnaise
sauce or cold cut with remoulade and
roast potatoes.
– medium rare
Glass dish/
grill tray
2 (3)
230 / 180
H
30 - 40**
– well done
Glass dish/
grill tray
2 (3)
230 / 180
H
50 - 60**
Pork
Fillet of pork, whole
Glass dish/
grill tray
2 (3)
230 / 180
H
20 - 25**
Recipe tip: Marinate in a mixture of oil,
garlic and parsley.
Pork medallions
Glass dish/
grill tray
2 (3)
180
H
12 - 15*
Recipe tip: Just before you take them
out of the oven, add a knob of butter and
a sprig of rosemary to the glass dish/
grill tray and cook it all together for a lit-
tle longer in the oven.
Joint of pork – leg
(1 kg)
Glass dish/
grill tray
2 (3)
230 / 180
H
/
I
45 - 50**
Joint of pork – neck
(1.5 kg)
Glass dish/
grill tray
2 (3)
230 / 180
H
/
I
85 - 95**
2 (3)
230 / 180
Z
70 - 80**
Joint of pork with
crispy skin/roast
pork with crackling
(1.5 kg)
Wire rack +
grill tray
2 (3)
180 / 200
Z
60 - 70***
Pork knuckle
Wire rack +
grill tray
2 (3)
150 / 200
Z
40 - 45*** Score the skin diagonally in both direc-
tions so that it is cross-hatched. This
makes it nice and crispy.
Smoked pork (1 kg)
Glass dish/
grill tray
2 (3)
180 / 160
H
/
I
50 - 60**
*
First, sear on all sides in a frying pan/roasting dish on the hob.
** Sear the meat at a high temperature; after 15 - 20 minutes, set the lower temperature.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
