en
How it works
32
23.3 Notes on roasting and grilling
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.
¡
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. 1/2 to
2/3 of the time listed.
¡
Add a little liquid to the poultry in the cookware.
Cover the bottom of the cookware with approx. 1–
2 cm of liquid.
¡
When you turn poultry, ensure that the breast side
or skin side is underneath to begin with.
Roasting and grilling on the wire rack
Roasting on the wire rack works particularly well for
large poultry or for multiple pieces at the same time.
¡
Depending on the size and type of the food to be
roasted, add up to 1/2 litre water to the universal
pan.
You can make a sauce from the juices that are
caught. This also means that less smoke is pro-
duced and the cooking compartment becomes less
dirty.
¡
Keep the appliance door closed when using the
grill.
Never grill with the appliance door open.
¡
Place the food to be grilled on the wire rack. In ad-
dition, slide the universal pan in at least one shelf
position lower, with the slanted edge facing the ap-
pliance door. This means that any dripping fat is
caught.
Roasting in cookware
When preparing food in cookware with a lid, the cook-
ing compartment remains cleaner.
Follow the manufacturer's instructions for your roasting
dishes. Glass cookware is best.
Cookware without lid
¡
Use a deep roasting dish.
¡
Place the cookware onto the wire rack.
¡
If you do not have any suitable cookware, use the
universal pan.
Cookware with lid
¡
Place the cookware onto the wire rack.
¡
Meat, poultry and fish can also become crispy in a
covered roasting dish. Use a roasting dish with a
glass lid. Set a higher temperature.
WARNING ‒ Risk of injury!
If hot glass cookware is placed on a wet or cold sur-
face, the glass may shatter.
▶
Place hot glass ovenware on a dry mat after cook-
ing.
WARNING ‒ Risk of scalding!
Very hot steam may escape when the lid is opened
after cooking. Steam may not be visible, depending on
the temperature.
▶
Lift the lid at the rear, so that the hot steam can es-
cape away from you.
▶
Keep children at a safe distance.
23.4 Food selection
Food
Accessories/cookware
Shelf pos-
ition
Type of
heating
Temperature
in °C/grill set-
ting
Cooking
time in mins
Sponge cake, delicate
Loaf tin
2
150-170
60-80
Sponge cake, 2 levels
Loaf tin
3+1
140-150
70-85
Fruit tart or cheesecake with shortcrust
pastry base
Springform cake tin,
diameter 26 cm
2
170-190
55-80
6-egg fatless sponge cake
Springform cake tin,
28 cm diameter
2
150-160
1
30-40
Swiss roll
Baking tray
3
180-200
1
10-15
Shortcrust tart with moist topping
Universal pan
2
160-180
55-95
Yeast cake with moist topping
Universal pan
3
180-200
30-55
Muffins
Muffin tray on wire rack
2
170-190
20-40
Small yeast cakes
Baking tray
3
150-170
20-30
Biscuits
Baking tray
3
140-160
15-25
Biscuits, 2 or 3 levels
Universal pan
Baking tray
3+1
5+3+1
140-160
15-25
Bread, 1000 g (in a loaf tin or free-
form)
Universal pan
Loaf tin
2
200-220
35-50
Pizza, fresh
Baking tray
3
190-210
20-30
1
Preheat the appliance.
2
Turn the dish between halfway and two-thirds through the cooking time.
3
At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
4
Turn the dish 2/3 of the way through the cooking time.
