36
en
Tables and tips
▯
For small portions (two to three 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 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, 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.
Meal
Accessory/
ies
Level
Tempera-
ture
in °C
Type of
heating
Cooking
time
(mins)
Comments
Beef
Roast beef
(1.5 kg)
Glass dish/
grill tray
2 (3)
180
H
90 - 120*
Rump steak, medium
rare
(500 g)
Glass dish/
grill tray
2 (3)
200
H
30
2 (3)
200
I
45 - 50
No need to preheat; do not open the 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 sliced cold 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.
Fillet of pork
(250 g)
Glass dish/
grill tray
2 (3)
180
H
30
2 (3)
180
I
40 - 45
No need to preheat; do not open the appli-
ance door.
Pork medallions
Glass dish/
grill tray
2 (3)
180
H
12 - 15*
Recipe tip: Just before you take them out the
oven, add a knob of butter and a sprig of
rosemary to the glass dish/grill tray and
cook 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**
Joint of pork with
crispy skin/roast
pork with crackling
(1.5 kg)
Wire rack +
grill tray
2 (3)
180 / 200
Z
60 - 70***
Knuckle of pork
Wire rack +
grill tray
2 (3)
150 / 200
Z
40 - 45*** Score the skin diagonally in both directions
so that it is cross-hatched. This will make it
nice and crispy.
Smoked pork (1 kg)
Glass dish/
grill tray
2 (3)
180 / 160
H
50 - 60**
*
Sear on all sides in a frying pan/roasting dish on the hob first.
**
Sear the meat at a high temperature; set the lower temperature after 15 - 20 minutes.
*** Cook the meat at a low temperature; set it to cook at the higher temperature for the last 15 - 20 minutes.
