17
Tips for roasting and grilling
Cooking a menu
With hot air
:
you can prepare a full menu in the oven. The
oven's heat is fully exploited. With hot air, no smells or flavours
are imparted.
Place the cookware on a shelf.
Ready-made products
Read the manufacturer's instructions on the packaging.
When covering accessories with baking paper, ensure that the
paper is suitable for high temperatures. Cut the paper to the
size of dish to be prepared.
The result depends directly on the type of food. There may be
irregularities and colour differences in raw products.
Au gratin dishes.
Dauphinoise potatoes
Springform tin on the wire
shelf
2
4
160-180
50-70
Toast
Au gratin toast
12 slices
Wire shelf + universal tray 3+1
4
170-180
8-12
Food
Weight
Accessories and cook-
ware
Level
Type of
heating
Temperature at °C,
grill power
Cooking time,
minutes
The table does not contain informa-
tion for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready.
Use a meat thermometer (available from specialist shops) or carry out a “spoon test”. Press
down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it
needs to be cooked for a little longer.
The roast is too dark and the crack-
ling is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when
basted.
This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on the
fronts of adjacent units.
Menu
Cookware
Level
Temperature
in °C
Cooking time,
minutes
Notes
Menu 1
Half-cooked boned and
rolled leg of lamb, 1.3 kg
and baked potatoes
Open cookware
1
180
80
After 30 minutes of cooking, you
can place the potatoes around the
leg of lamb and put the cake in
the oven
Cake
Corrugated tart baking
tin, Ø 31 cm
3
Menu 2
Half-cooked boned and
rolled leg of lamb, 1.3 kg*
Open cookware
1
180
80
After 30 minutes of cooking, you
can place the dauphinoise pota-
toes in the oven. If the topping is
overcooked, cover the pan for the
last 10 minutes.
Dauphinoise potatoes
Open cookware
3
* Suggestion: 20 minutes before the end of the cooking time, you can add tomatoes around the leg of lamb.
Food
Accessories
Level
Type of
heating
Temperature at °C,
grill power
Cooking time,
minutes
Pizza, deep frozen
Thin base pizza
Universal tray
2
%
210-230
15-30
Universal tray + wire shelf
3+1
:
190-210
20-30
Thick base pizza
Universal tray
2
%
180-200
20-30
Universal tray + wire shelf
3+1
:
180-190
30-35
