46
en
Tables and tips
Poultry
▯
Use the core temperature probe so that you can
monitor the core temperature more easily. Insert
this between the belly and the thigh, rather than in
the middle (cavity). Further information and
optimum target temperatures can be found in the
section entitled
▯
Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water, drained fat or orange
juice.
▯
When cooking duck or goose, pierce the skin
underneath the wings to allow the fat to run out.
▯
Use a roaster or another heat-resistant baking dish
or tin for dishes that require a lot of liquid to be
added to the roast. The same applies if a lot of fat is
likely to drain from the food, e.g. roast goose.
Meatballs, lightly
fried (80 g per ball)
Baking tray
+ grease-
proof paper
2 (3)
200
H
20
Nicely browned yet juicy meatballs: First,
fry them lightly in the frying pan, then put
them in the oven.
Meatballs
(25 g per ball)
Baking tray
+ grease-
proof paper
2 (3)
200
H
25 - 30
Recipe tip: Easy to make into a meal, e.g.
meatballs with tomato sauce, Swedish
meatballs and Königsberger Klopse (Prus-
sian meatballs in a white sauce with
capers).
Meatballs, lightly
fried (25 g per ball)
Baking tray
+ grease-
proof paper
2 (3)
200
H
15
Recipe tip: Place meatballs made from
minced lamb or rabbit on skewers and
serve with mint yoghurt or fig mustard.
Meat loaf, fresh
(700 g)
Wire rack +
grill tray
2 (3)
160
H
60
Use a core temperature probe (core tem-
perature 67 °C).
Rashers of bacon
(oven-cooked
bacon), thin
Baking tray
+ grease-
proof paper
3 (4)
180
H
8 - 10
Once you have taken the bacon out of the
oven, place it on some kitchen towel to
soak up the fat.
Rashers of bacon
(oven-cooked
bacon), thick
Baking tray
+ grease-
proof paper
3 (4)
190
H
8 - 12
Stuffed peppers with
minced meat
Ovenproof
dish/roast-
ing dish
2 (3)
190
N
55 - 60
Recipe tip: Stuff with minced meat and
cook in tomato sauce.
Dish
Accessories Level
Temperature
in °C
Heating
function
Cooking
time in min.
Comments
*
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.
Meal
Accessories Level
Temperature
in °C
Type of
heating
Cooking
time in min.
Comments
Duck, whole
(1.5 - 2 kg)
Wire rack +
Grill tray/
roasting dish
2 (3)
160/180
N
75*
Recipe tip: Stuff with oranges, apples or
dried fruit.
Duck breast
Roasting
dish/oven-
proof dish
2 (3)
190
Z
25 - 35
Score the skin diagonally in both direc-
tions so that it is cross-hatched.
Goose, whole (5 kg) Wire rack +
Grill tray/
roasting dish
2 (3)
160/190
H
110 - 130*
Recipe tip: Stuff with apples, onions and
marjoram, and pin the opening closed
with a cocktail stick or similar sharp item.
2 (3)
160/190
N
110 - 130*
Turkey, whole
Wire rack +
Grill tray/
roasting dish
2 (3)
200/160
H
120 - 180*
2 (3)
200/160
N
120 - 180*
*
Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
** Turn food after half the cooking time has elapsed.
