en
Tested for you in our cooking studio
28
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering at least 2 cm deep should be applied
to the base of the cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
Recommended setting values
In the table, you can find the ideal heating type for
poultry and meat. Temperature and cooking time
depend on the quantity, composition and temperature
of the food. Different settings ranges are indicated for
this reason. Try using the lower values at first. You can
increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry and meat are
placed into a cold cooking compartment. By doing so,
you can make energy savings of up to 20 per cent. If
you preheat the oven, the indicated cooking times will
be reduced by several minutes.
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx.
^
to
Z
of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■
:
4D hot air
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Temperature in
°C
Cooking time in
mins.
Beef
Slow roast joint
wire rack
2
:
140-150
35+40
Top side / Top rump
wire rack
2
:
160-170
30+25
Lamb
Leg (bone-in)
wire rack
2
:
160-170
25+25
Shoulder (bone-in)
wire rack
2
:
160-170
25+20
Shoulder (boned and rolled)
wire rack
2
:
170-180
25+25
Rack of lamb**
wire rack
2
:
180-190*
15+25
Pork
Roast joint
wire rack
2
:
180-190
30+35
Loin joint
wire rack
2
:
180-190
35+35
Belly
wire rack
2
:
170-180
30+25
Gammon joint
wire rack
2
:
160-170
30+30
Poultry
Chicken, whole
wire rack
2
:
170-180
25+15
Chicken, portion (each 200-250 g)*** wire rack
2
:
190-200
35-45
Duck
wire rack
2
:
180-190
25+20
Turkey, crown****
wire rack
2
:
150-160
20+15
Turkey, thighs
wire rack
2
:
170-180
25+25
Turkey, whole, 4-8 kg*****
wire rack
2
:
150-160
12+12
Meat dishes
Meat loaf
cookware, uncovered
2
:
170-180
20+35
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down, do not turn
***** Turn after app. 1 hour
