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en
49
Tips on roasting and braising
Beef
Fillet of beef, medium, 1 kg
Wire rack
2
4
210-220
-
40-50
Fillet of beef, medium, 1 kg
Cookware, uncovered
2
:
190-200
1
50-60
Pot-roasted beef, 1.5 kg
Cookware, covered
2
4
200-220
-
130-160
Pot-roasted beef, 1.5 kg**
Cookware, uncovered
2
:
150
3
30
130
2
120-150
Sirloin, medium, 1.5 kg
Wire rack
2
4
220-230
-
60-70
Sirloin, medium, 1.5 kg
Cookware, uncovered
2
:
190-200
1
65-80
Viennese boiled beef**
Cookware, uncovered
2
P
95
-
120-150
Steak, 3 cm thick, medium
Wire rack
5
(
3
-
15-20
Burger, 3-4 cm deep
Wire rack
4
(
3
-
25-30
Veal
Joint of veal, 1.5 kg
Cookware, uncovered
2
4
160-170
-
100-120
Joint of veal, 1.5 kg
Cookware, uncovered
2
:
170-180
1
90-110
Knuckle of veal, 1.5 kg
Cookware, uncovered
2
%
200-210
-
100-120
Knuckle of veal, 1.5 kg
Cookware, uncovered
2
:
170-180
1
100-120
Lamb
Leg of lamb, boned, medium
Cookware, uncovered
2
4
170-190
-
50-80
Leg of lamb, boned, medium
Cookware, uncovered
2
4
170-180
1
80-90
Saddle of lamb on the bone***
Wire rack
2
4
180-190
-
40-50
Saddle of lamb on the bone
Cookware, uncovered
3
4
200-210*
1
25-30
Lamb chop****
Wire rack
5
(
3
-
12-16
Sausages
Grilled sausages
Wire rack
4
(
3
-
10-15
Wiener sausages
Steam container
3
P
80
-
14-20
Bavarian veal sausages
Steam container
3
P
80
-
12-20
Meat dishes
Meat loaf, 1 kg
Cookware, uncovered
2
4
170-180
-
60-70
Meat loaf, 1 kg
Cookware, uncovered
2
:
190-200
1
70-80
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Temperature in
°C/grill setting
Steam in-
tensity
Cooking
time in
mins.
* Preheat
** At the start, pour approx. 200 ml of liquid into the cookware; the water tank must be topped up during operation
*** Remove sinews, cut lengthwise from the bone without turning
**** Slide the universal pan in underneath at shelf position 2
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.
