14
Grilling
When grilling, preheat the oven for approx. 3 minutes, before
placing the food into the cooking compartment.
Always grill with the oven door closed.
As far as possible, the pieces of food you are grilling should be
of equal thickness. This will allow them to brown evenly and
remain succulent and juicy.
Turn the food you are grilling after
Z
of the time.
Do not add salt to steaks until they have been grilled.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack.
The universal pan should also be inserted at level 1. The meat
juices are collected in the pan and the oven is kept cleaner.
When grilling, do not insert the baking tray or universal pan at
level 4 or 5. The high heat distorts it and the cooking
compartment can be damaged when removing it.
The grill element switches on and off continually. This is normal.
The grill setting determines how frequently this will happen.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Meat
Weight
Accessories and
ovenware
Level
Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Beef
Pot-roasted beef
1.0 kg
Covered
2
%
210-230
100
1.5 kg
2
%
200-220
120
2.0 kg
2
%
190-210
140
Fillet of beef, medium
1.0 kg
Uncovered
2
%
210-230
60
1.5 kg
2
%
200-220
80
Sirloin, medium
1.0 kg
Uncovered
2
%
230-250
60
Steaks, 3 cm thick, medium
Wire rack + univer-
sal pan
5+1
(
3
15
Veal
Joint of veal
1.0 kg
Uncovered
2
%
190-210
110
1.5 kg
2
%
180-200
130
2.0 kg
2
%
170-190
150
Knuckle of veal
1.5 kg
Uncovered
2
%
210-230
140
Pork
Joint without rind (e.g. neck)
1.0 kg
Uncovered
2
%
220-240
120
1.5 kg
2
%
210-230
150
2.0 kg
2
%
200-220
170
Joint with rind (e.g. shoulder)
1.0 kg
Uncovered
2
%
230-250
130
1.5 kg
2
%
220-240
160
2.0 kg
2
%
210-230
180
Pork joint, lean
1.0 kg
Uncovered
2
%
200-220
120
1.5 kg
2
%
190-210
140
2.0 kg
2
%
180-200
160
Smoked pork on the bone
1.0 kg
Covered
2
%
200-220
70
Steaks, 2 cm thick
Wire rack + univer-
sal pan
5+1
(
3
20
Lamb
Boned leg of lamb, medium
1.5 kg
Uncovered
2
%
180-200
120
Minced meat
Meat loaf
Made from
500 g meat
Uncovered
2
%
200-220
70
Sausages
Sausages
Wire rack + univer-
sal pan
4+1
(
3
15
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