70
Meat, poultry, fish
Ovenware
You may use any heatresistant ovenware. The baking tray is also
suitable for large roasts.
Glass ovenware is the most suitable. The lid of the roasting dish
should fit well and close properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well done. Increase
the cooking times.
Information in the tables:
Ovenware without a lid = uncovered
Ovenware with a lid = covered
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The meat
cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Tips for 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.
Also insert the baking tray 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.
The fruit juice overflows.
Next time, use the deeper universal pan, if you have one.
Small baked products made out of yeast
dough stick to one another when baking.
There should be a gap of approx. 2 cm around each item. This gives enough space for the
baked items to expand well and brown on all sides.
Condensation forms when you bake
moist cakes.
Baking may result in the formation of water vapour, which escapes above the door. The
steam may settle and form water droplets on the control panel or on the fronts of adjacent
units. This is a natural process.
Meat
Weight
Accessories and
ovenware
Level
Type of heat
-
ing
Temperature in
°C, grill setting
Cooking time in
minutes
Beef
Joint of beef
1.0 kg
Covered
2
%
200-220
120
1.5 kg
2
%
190-210
140
2.0 kg
2
%
180-200
160
Tenderloin, medium rare
1.0 kg
Uncovered
2
%
210-230
70
1.5 kg
2
%
200-220
80
Sirloin, medium rare
1.0 kg
Uncovered
1
7
210-230
50
Steaks, medium rare 3 cm
Wire rack
5
(
3
15
Veal
Joint of veal
1.0 kg
Uncovered
2
%
190-210
100
2.0 kg
2
%
170-190
120
Pork
without rind (e.g. neck)
1.0 kg
Uncovered
1
7
200-220
100
1.5 kg
1
7
190-210
140
2.0 kg
1
7
180-200
160
with rind(e.g.shoulder)
1.0 kg
Uncovered
1
7
200-220
120
1.5 kg
1
7
190-210
150
2.0 kg
1
7
180-200
180
