18
Tips and tricks
Grilling
In this section, you will find information on
■
Grilling in general
■
Circo-roasting
4
■
Radiant grilling (Full-surface
+
and Centre-area grill
(
)
■
The grilling table
:
There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
Notes
■
It is preferable to use the universal pan with wire insert for
grilling
■
Place the insert grid into the universal pan and slide the two
in together at the shelf position specified in the grilling table
■
Always place the food to be grilled in the centre of the wire
rack
■
If you are grilling more than one piece of meat, make sure
that they are the same sort of meat and that they are of
similar thickness and weight.
■
Use the wire rack for particularly large quantities. Insert the
wire rack at the shelf position indicated in the grilling table. To
prevent the oven from becoming dirty, insert the universal
pan one level lower.
Chicken
Whole chicken
3
1
170 - 180*
20 + 25
%
1
190 - 200*
20 + 25
Portion (boned)
3
1
190*
20 + 25
%
1
200 - 210*
20 + 25
Quarter
3
1
190*
20 + 25
%
1
200 - 210*
20 + 25
Turkey
Drumstick
3
1
180*
20 + 20
Crown
3
1
160*
25 + 20
Whole, 3 - 4 kg
3
1
160 - 170
15 + 10
Casseroles
Setting
Level
Temperature in °C Time, min. per 500 g
+ add. time
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
$
1
140*
50 + 70
* Preheat oven
Meal
Setting
Level
Temperature in °C Time, min. per 500 g
+ add. time
* Preheat oven
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.
Summary of Contents for C17E54.3GB
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