58
Roasting dish
▯
You need the special accessory roasting dish and
heating element.
▯
In the roasting dish, you can also braise large
pieces of meat easily and cook large quantities.
▯
You can prepare food well and keep food warm in
the oven. Your kitchen will look clean and tidy, the
cooktop will not be dirty, and there will be fewer
cooking odors because the dish was cooked in
the oven.
▯
The non-stick coating enables you to roast using
very little fat.
Tip: Instead of adding the fat to the roasting dish,
oil the meat. This ensures a direct heat transfer.
▯
Cooking liquids reduce down quickly. Make sure
there is always sufficient cooking liquid. For a
cooking time of 30 minutes, add approx. ½ l
liquid.
▯
When roasting in a sauce, always ensure the
sauce remains runny and add cooking liquid.
▯
Please also observe the instructions in the
roasting dish instruction manual.
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Chicken breast
Roasting
dish
1
390 (200)
U
Searing
+
15 - 20
Before inserting the food, also heat
the roasting dish with the roasting
function. Then insert the core temper-
ature sensor.
Beef goulash
Roasting
dish
1
430 /
265 - 285*
(220 /
130 - 140*)
U
Searing
+
60 - 120
Sear onions and meat; use the roast-
ing setting for this. Pour in liquid and
turn heat down, depending on the
type of meat, cook for 60 - 120 min-
utes.
Ossobuco
Roasting
dish
1
430 / 285*
(220 / 140*)
U
Searing
+
60 - 90
Sear meat and vegetables; use the
roasting setting for this. Pour in liquid
and turn heat down, cook covered for
60 - 90 minutes. Turn once.
Viennese boiled
beef
Roasting
dish
1
430 / 265*
(220 / 130*)
U
Searing
+
210 - 240
Sear halved onions, add vegetables
briefly and fill up with liquid. Bring to a
boil, season, and add beef. The meat
should be completely covered with liq-
uid. Put roasting lid on and continue
cooking at 265°F (130 °C).
Venison ragout
Roasting
dish
1
430 /
265 - 285*
(220 /
130 - 140*)
U
Searing
+
60 - 100
Sear meat and other ingredients; use
the roasting setting for this. Pour in
liquid and turn heat down, depending
on the type of meat and size of the
pieces of meat, cook for 60 - 100 min-
utes.
Roulades
Roasting
dish
1
430 / 250*
(220 / 120*)
U
Searing
+
60 - 90
Sear roulades portion by portion; use
the roasting setting for this.
Tortillas
Roasting
dish
1
345 (175)
U
Searing
+
10 - 15
Sear all ingredients but for the eggs in
the roasting dish, then pour the eggs
over the top and continue cooking
until the tortilla is firm.
Farmers' omelette
Roasting
dish
1
345 (175)
U
Searing
+
10 - 15
Sear all ingredients but for the eggs in
the roasting dish, then pour the eggs
over the top and continue cooking
until the farmers' omelette is firm.
*
Brown the meat at high temperature, switch back to a lower temperature for further cooking.
