Tested for you in our cooking studio
en
37
Tips on roasting and braising
Fish
Your appliance offers you a range of heating types for
preparing fish. You can find the ideal settings for many
dishes in the settings tables.
The whole fish does not have to be turned. Place the
whole fish into the cooking compartment in swimming
position with the dorsal fin facing upwards. Placing half
a potato or a small oven-proof container in the stomach
cavity of the fish will provide stability.
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
Roasting and grilling on the wire rack
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.
Pour up to
^
litres of water into the universal pan,
depending on the size and type of the fish. Any dripping
liquid will be caught. Less smoke is generated and the
cooking compartment stays cleaner.
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
Beef
Fillet of beef, medium, 1 kg
Wire rack
2
4
210-220
-
40-50
Pot-roasted beef, 1.5 kg
Cookware, covered
2
4
200-220
-
130-160
Sirloin, medium, 1.5 kg
Wire rack
2
4
220-230
-
60-70
Steak, 3 cm thick, medium (do not pre-
heat)
Wire rack
3
(
-
3
15-20
Burger, 3-4 cm thick
Wire rack
4
(
-
3
25-30
Veal
Joint of veal, 1.5 kg
Cookware, uncovered
2
4
160-170
-
100-120
Knuckle of veal, 1.5 kg
Cookware, uncovered
2
%
200-210
-
100-120
Lamb
Leg of lamb, boned, medium, 1.5 kg
Cookware, uncovered
2
4
170-190
-
50-80
Saddle of lamb on the bone**
Wire rack
2
4
180-190
-
40-50
Lamb chop
Wire rack
3
(
-
3
12-16
Sausages
Grilled sausages
Wire rack
4
(
-
3
10-15
Meat dishes
Meat loaf, 1 kg
Cookware, uncovered
2
4
170-180
-
60-70
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Grill
setting
Cooking
time in
mins.
* Preheat
** Do not turn
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
