43
Meat
▯
For better results, use the core temperature
sensor. For notes and optimal target
temperatures, see the
Core temperature sensor
chapter.
▯
Let meat rest 10 - 15 min. after cooking. This way,
the meat can "relax." The circulation of the meat
juice slows down and there is less loss of juice
when cutting into the meat. Large pieces of meat
such as roasts can rest in the oven. Smaller ones,
e.g. steaks, should rest outside the oven wrapped
in aluminum foil.
▯
For small portions (2 - 3 people) use a heat-
resistant pan so that the food does not burn or
dry out.
▯
Use the wire rack or the roasting dish for a large
roast and for types of preparation that generate a
lot of liquid for roasting.
▯
Marinate overnight and discard the marinade
before roasting or grilling, e.g. with the back of a
knife or a spoon. Otherwise the spices and herbs
will burn.
▯
When the roast gets too dark and the crust is
burned in places, reduce the temperature the next
time and check the slide-in level.
▯
If the roast is cooked but the sauce is burned on,
next time use a smaller roasting dish and add
more liquid. If the sauce is too watery, next time
use a larger roasting dish and add less liquid.
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Beef
Roast beef
(1.5 kg)
Glass/grill
tray
2 (3)
355 (180)
H
90 - 120*
Roast beef/sirloin
(1 kg) - rare
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
25 - 35**
Recipe tip: tastes very good with Béar-
naise sauce or sliced cold with remou-
lade and roasted potatoes.
- medium
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
30 - 40**
- well-done
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
50 - 60**
Pork
Fillet of pork, whole
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
20 - 25**
Recipe tip: marinate with oil, garlic, and
parsley.
Pork medallions
Glass/grill
tray
2 (3)
355 (180)
H
12 - 15*
Recipe tip: shortly before removing, put
a piece of butter and a rosemary sprig
in the glass/grill tray and continue
cooking in the oven.
Pork roast - joint
(1 kg)
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
/
I
45 - 50**
Pork roast - neck
(1.5 kg)
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
/
I
85 - 95**
2 (3)
445 / 355
(230 / 180)
Z
70 - 80**
Pork roast with crust
(1.5 kg)
Wire rack +
Grill tray
2 (3)
355 / 390
(180 / 200)
Z
60 - 70***
Pork knuckles
Wire rack +
Grill tray
2 (3)
300 / 390
(150 / 200)
Z
40 - 45*** Cut roughly into skin so that it gets
crusty.
Smoke-cured pork
(1 kg)
Glass/grill
tray
2 (3)
355 / 320
(180 / 160)
H
/
I
50 - 60**
*
First cook thoroughly in a pan/roasting dish on the burner.
** Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
