62
en-us
Tables and tips
Roasting dish
▯
You will need a roaster, pull-out system and heating
element – these are optional accessories.
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In the roasting dish, you can also braise large pieces
of meat easily and cook large quantities.
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Food is easy to prepare and can be kept 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 that the heat is transferred
directly to the meat.
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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.
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When roasting in a sauce, always ensure the sauce
remains runny and add cooking liquid.
▯
In addition, follow the instructions in the instruction
manual for the roasting dish.
Tarte flambée,
fresh
Baking stone
1
570 (300)
T
3–4
Recipe tip: Traditional or with goat's
cheese, Parma ham, figs and spring
onions.
Tarte flambée,
frozen
Baking stone
1
480 (250)
T
4–5
Dish
Accessories Level
Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Comments
* Pre-heat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
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 tem-
perature 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 liquid. 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.
** Brown the meat at high temperature, switch back to a lower temperature for further cooking.
