en
Tested for you in our cooking studio
32
Place the food to be grilled on the wire rack. In addition,
slide the universal pan in at least one shelf position
lower, with the slanted edge facing the appliance door.
Any dripping fat will be caught.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Do not add salt to the meat until it has been grilled. Salt
draws water from the meat.
Notes
■
The grill element switches itself continuously on and
off; this is normal. The set temperature determines
how frequently this occurs.
■
Smoke may be produced when grilling.
Meat thermometer
Depending on your appliance's features, you may have
a meat thermometer. You can cook accurately using a
meat thermometer. Read important notes on using the
meat thermometer in the corresponding chapter. There,
you can find notes on inserting the meat thermometer,
the possible heating types and additional information.
Recommended setting values
The table lists values for poultry, meat and fish, with
default values for the weight.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
If you wish to cook heavier poultry, meat or fish, always
use the lower temperature. If cooking more than one
item, use the weight of the heaviest item as a basis for
determining the cooking time. The individual pieces
should be approximately the same size.
As a general rule: The larger the poultry, meat or fish,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry, meat or fish after approx.
^
to
Z
of
the time listed.
Cover the bottom of the glass cookware with approx. 1/
2 cm of liquid.
The quantity of liquid depends on the type of meat, the
material the cookware is made from and on whether or
not a lid is used. If you are cooking meat in an
enamelled or dark-coloured metal roasting dish, it will
need a little more liquid than if cooked in glass
cookware.
Calculating the cooking time (e.g. 20+35):
To calculate the cooking time, assume 20 minutes per
500 g of meat plus an extra 35 minutes. For 1.5 kg, the
cooking time would therefore be 95 minutes.
Cooking time range (e.g. 10-15):
Your food will be ready within the specified range of
time (in minutes).
Roasting, braising and grilling
Roasting and Braising
Food
Dish
Shelf po-
sition
Type of
heating
Temperature in °C
Time in minutes
Slow roast joint (beef)
Cookware, uncovered
2
‚
140
50+50
Beef top side / top rump
Cookware, uncovered
2
‚
170
40+30
Lamb leg (bone-in)
Cookware, uncovered
2
‚
160-170
25+15
Lamb shoulder (bone-in)
Cookware, uncovered
2
‚
160-170
15+25
Lamb shoulder (boned and rolled)
Cookware, uncovered
2
‚
170-180
18+30
Rack of lamb**
Cookware, uncovered
2
‚
170-190*
15+20
Pork, roast joint
Cookware, uncovered
2
‚
180-190
30+35
Pork, loin joint
Cookware, uncovered
2
‚
160
35+30
ˆ
‚Ÿ£
/
‰
3-5
Pork, belly
Cookware, uncovered
2
ƒ
170-180***
30+30
ˆ
250
3-5
Pork, gammon joint
Cookware, uncovered
2
‚
160-170***
30+30
Chicken, whole
Wire rack******
2
‚
170-180
25+15
Chicken portion, bone-in, 200-250 g each
Cookware, uncovered
2
…
200-220
40-50
* Preheat
** Without fat layer (best end neck), do not turn
*** Do not turn
**** Bone side down, do not turn
***** Turn after app. 1 hour
****** Slide in the universal pan underneath the wire rack