en
How it works
48
Meat
Food
Accessories/cook-
ware
Shelf posi-
tion
Type of
heating
Temperature
in °C/grill
setting
Cooking
time in mins
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware without lid
1
180–200
140–160
Joint of pork with rind, e.g. shoulder,
2 kg
Cookware without lid
1
170–190
190–200
Pork tenderloin steak, 1.5 kg
Cookware with lid
2
190–210
130–140
Pork steaks, 2 cm thick
Wire rack
4
3
20–25
1
Fillet of beef, medium, 1 kg
Cookware without lid
3
210–220
45–55
Pot-roasted beef, 1.5 kg
Cookware with lid
2
200–220
100–120
2
Sirloin, medium, 1.5 kg
Cookware without lid
2
200–220
60–70
Hamburger, 3–4 cm thick
Wire rack
4
3
3
25–30
1
Joint of veal, 1.5 kg
Cookware without lid
2
180–200
120–140
Knuckle of veal, 1.5 kg
Cookware with lid
2
210–230
130–150
Leg of lamb, boned, medium, 1.5 kg
Cookware without lid
2
170–190
70–80
4
Saddle of lamb on the bone, medium,
1.5 kg
Cookware without lid
2
180–190
45–55
4
Grilled sausages
Wire rack
3
3
20–25
1
Meat loaf, 1 kg
Cookware without lid
2
170–180
70–80
1
Slide the universal pan underneath the wire rack.
2
At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
3
Turn the dish 2/3 of the way through the cooking time.
4
Do not turn the food. Cover the base with water.
Fish
Food
Accessories/cook-
ware
Shelf posi-
tion
Type of
heating
Temperature
in °C/grill
setting
Cooking
time in mins
Fish, grilled, whole, 300 g, e.g. trout
Wire rack
2
2
20–25
1
Fish, grilled, whole, 1 kg, e.g. gilthead
Wire rack
2
180–200
45–50
1
Fish, grilled, whole, 1.5 kg, e.g. salmon Wire rack
2
170–190
50–60
1
Fish fillet/fish cutlet, 2–3 cm thick,
grilled
Wire rack
3
2
20–25
1
1
Slide the universal pan underneath the wire rack.
Tips for next time you roast
If roasting is not successful the first time, you can find
some tips here.
Topic
Tip
The roast is too dark and
the crackling is partly
burnt.
¡
Select a lower temper-
ature.
¡
Reduce the roasting
time.
Your roast is too dry.
¡
Select a lower temper-
ature.
¡
Reduce the roasting
time.
The crackling on your
roast is too thin.
¡
Increase the temperat-
ure.
Or:
¡
Switch on the grill
briefly at the end of the
roasting time.
Topic
Tip
Your roasting juices are
burnt.
¡
Select a smaller item
of cookware.
¡
When roasting, add
more liquid.
Your roasting juices are
too clear and watery.
¡
Use a larger item of
cookware so that more
liquid evaporates.
¡
When roasting, add
less liquid.
The meat is burned
slightly during braising.
¡
Check whether the
roasting dish and lid fit
together and close
properly.
¡
Reduce the temperat-
ure.
¡
Add liquid when brais-
ing.
