16
Tips and tricks
Chicken
Whole chicken
3
1
170 - 180*
20 + 25
%
2
190 - 200*
20 + 25
Portion (boned)
3
1
190*
20 + 25
%
2
200 - 210*
20 + 25
Quarter
3
1
190*
20 + 25
%
2
200 - 210*
20 + 25
Turkey
Drumstick
3
1
180*
20 + 20
Crown
3
1
160*
25 + 20
Whole
3
1
150 - 160*
25 + 25
Complete Meal
with beef
3
1 + 3
160*
30 + 25**
with chicken
3
1 + 3
180*
20 + 25
Casseroles
Setting
Level
Temperature in ºC
Time in minutes
(per 500 g)
Diced meat (beef, pork, lamb, chicken)
3
1
140
40 + 80
$
1
140*
40 + 80
Braising steak
3
1
140
45 + 80
$
1
140*
45 + 80
Chicken pieces (boned)
3
1
140
50 + 70
%
2
140
50 + 70
* Preheat oven
Meal
Setting
Level
Temperature in ºC
Time in minutes
(per 500 g)
* Preheat oven
* + time for Yorkshire pudding
Crust too thick and/or roast too dry
Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin
Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through
Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
Steam in the cooking compartment is con-
densing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
The meat is burned slightly during braising Add the meat, vegetables and liquid to the roasting dish in equal proportions.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature.
