50
Roasting dish
▯
You will need a roasting dish and heating element
– these are optional accessories.
▯
You can also easily prepare large pieces of meat
in the roasting dish, and you can braise large
quantities of meat.
▯
Food is easy to prepare and can be kept warm in
the oven. Your kitchen looks tidy, the hob is not
dirty, and fewer cooking smells are produced as
the dish is being cooked in the oven.
▯
The non-stick coating enables you to roast using
very little fat.
Tip: Rather than adding the fat to the roasting
dish, brush oil over the meat. This ensures that
the heat is transferred directly to the meat.
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Cooking liquids reduce down quickly. Make sure
that there is always sufficient cooking liquid. For
a cooking time of 30 minutes, add approx. ½ l of
liquid.
▯
When cooking in a sauce, always ensure that the
sauce remains runny and add cooking liquid.
▯
In addition, follow the instructions in the
instruction manual for the roasting dish.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time
in min.
Comments
Chicken breast
Roasting
dish
1
200
U
Initial roast-
ing +
15 - 20
Before you place the food in the roast-
ing dish, heat it up using the "Roasting
function". Then insert the core temper-
ature probe.
Beef goulash
Roasting
dish
1
220 /
130 - 140*
U
Initial roast-
ing +
60 - 120
Roast the onion and meat initially; use
the "Roasting function" for this. Pour in
liquid and turn the temperature back
down; cook for 60 - 120 minutes
depending on the type of meat
Ossobuco
Roasting
dish
1
220 / 140*
U
Initial roast-
ing +
60 - 90
Roast the meat and vegetables initially;
use the "Roasting function" for this.
Pour in liquid and turn the temperature
back down; cover and cook for a fur-
ther 60 - 90 minutes. Turn the sliced
shanks once.
Viennese boiled
beef
Roasting
dish
1
220 / 130*
U
Initial roast-
ing +
210 - 240
Roast the onion halves for a short time,
add the vegetables and roast briefly,
then fill the dish with liquid. Bring the
vegetable water to the boil, season and
add the Viennese boiled beef. The
meat should be completely covered in
liquid. Place the lid on the roasting dish
and continue cooking at a temperature
of 130 °C.
Venison ragout
Roasting
dish
1
220 /
130 - 140*
U
Initial roast-
ing +
60 - 100
Roast the meat and other ingredients
initially; use the "Roasting function" for
this. Pour in liquid and turn the temper-
ature back down; cook for 60 - 100 min-
utes depending on the type of meat
and the size of the pieces of meat.
Roulades
Roasting
dish
1
220 / 120*
U
Initial roast-
ing +
60 - 90
Roast the roulades initially in portions;
use the "Roasting function" for this.
Tortilla
Roasting
dish
1
175
U
Initial roast-
ing +
10 - 15
Roast all the ingredients initially in the
roasting dish, apart from the eggs; then
pour the egg mixture over the top and
continue cooking until the tortilla is
firm.
Farmers' omelette
Roasting
dish
1
175
U
Initial roast-
ing +
10 - 15
Roast all the ingredients initially in the
roasting dish, apart from the eggs; then
pour the egg mixture over the top and
continue cooking until the farmers'
omelette is firm.
*
Roast initially at a high temperature; to continue cooking, turn the temperature back down.
