44
en
Tables and tips
Meat
▯
Use the core temperature probe so that you can
monitor the core temperature more easily.
Information and optimum target temperatures can
be found in the section entitled
.
▯
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 roaster for a large joint of meat
and for cooking methods that involve adding a lot of
liquid to the joint.
▯
For best results, leave meat to marinate overnight
and remove the marinade 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, choose a lower
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 roaster the next time you cook a joint
and add more liquid. If the sauce is too watery, use
a larger roaster 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*
Rump steak, medium
rare
(450 g)
Glass dish/
grill tray
2 (3)
200
H
30
Core temperature 65 °C.
2 (3)
200
I
40
Core temperature 65 °C.
No need to preheat; do not open appli-
ance door.
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
35 - 45**
– well done
Glass dish/
grill tray
2 (3)
230 / 180
H
50 - 60**
Pork
Fillet of pork, whole
(400 g)
Glass dish/
grill tray
2 (3)
230 / 180
H
20 - 25**
Recipe tip: Marinate in a mixture of oil, gar-
lic and parsley.
Fillet of pork
(260 g)
Glass dish/
grill tray
2 (3)
180
H
30
Core temperature 70 °C.
2 (3)
180
I
40
Core temperature 70 °C.
No need to preheat; do not open appli-
ance door.
Pork medallions
Glass dish/
grill tray
2 (3)
210
Z
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 little
longer in the oven.
Joint of pork – leg
(1 kg)
Glass dish/
grill tray
2 (3)
230 / 180
H
45 - 50**
Joint of pork – neck
(1.5 kg)
Glass dish/
grill tray
2 (3)
230 / 180
H
85 - 95**
2 (3)
230 / 180
Z
70 - 80**
*
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.
