57
Tips for roasting and grilling
Dish
Amount
Weight
Height
Type of
heating
Grill
setting
Cooking time in minutes
Steaks, ca. 1 in (25 mm)
thick
2 - 3 pieces
approx.
7.1 oz
(200 g) each
1+3**
Q
3
3
1st side:
approx. 10 - 15
2nd side: approx. 5 - 10
Grilled sausages
4 - 6 pieces
approx.
5.3 oz
(150 g) each
1+3**
Q
3
3
1st side:
approx. 10 - 15
2nd side: approx. 5 - 10
Fish steak*
2 - 3 pieces
approx.
5.3 oz
(150 g) each
1+3**
Q
3
3
1st side:
approx. 10 - 12
2nd side: approx. 8 - 12
Fish fillet*
2 - 3 pieces
approx.
10.6 oz
(300 g) each
1+3**
Q
3
3
1st side:
approx. 10 - 15
2nd side:
approx. 10 - 15
Toast
12 slices
-
3
Q
3
3
1st side: approx. 3 - 5
2nd side: approx. 2 - 3
Toast with topping
2-4 slices***
-
1+3**
Q
3
Depending on topping:
8-10
* Grease the wire rack first with oil.
** Slide the wire rack in at level 3 and the glass tray at level 1.
*** Toast the slices of bread in advance
The table does not contain information for the
weight of the roast.
For small roasts, select a higher temperature and a shorter cooking
time. For larger roasts, select a lower temperature and a longer cook-
ing time.
This is how you can 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 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 add less liquid.
The roast is not well-done enough.
Carve the roast. Prepare the gravy in the roasting dish and place the
slices of roast meat in the gravy. Finish cooking the meat using the
microwave only.
