en
Tested for you in our cooking studio
28
Meat, poultry, fish, toast
Table - cooking - gas grill
The values in the table apply to dishes placed in a cold
oven.
Turn the pieces of meat after
Z
of the cooking time.
Always place items in the centre of the wire rack.
If you are grilling directly on the wire rack, you should
insert the baking tray at level 1. The fish juices are
collected in the pan and the oven is kept cleaner.
Tips for roasting and grilling
Dish
Weight
Accessories and oven-
ware
Level
Type of heat-
ing
Cooking time in min-
utes
Meat
Steaks, (2 pieces, 3 cm thick)
0.5 kg
Wire rack
4
(
30-40
Hamburgers (6 slices)
0.3 kg
Wire rack
4
(
10-20
Sausages (5 pieces)
0.2 kg
Wire rack
4
(
10-20
Poultry
Chicken drumsticks (4 pieces)
1.5 kg
Wire rack
4
(
40-50
Fish
Fish, whole (2 pieces)
1.0 kg
Wire rack
4
(
35-45
Fish fillets (4 pieces)
0.5 kg
Wire rack
4
(
35-45
Toast
Toasts, browned (4 slices)
-
Wire rack
4
(
2-4
Toasts with filling, browned from above
(4 slices)
-
Wire rack
4
(
3-5
The table does not contain information 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 crackling 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.
