47
en-us
Meat
▯
Use the core temperature sensor so that you can
monitor the core temperature more easily.
▯
If you are using the grill tray with the wire insert, pour
approximately
1
/
2
cup (100 ml) water into the grill tray;
this will catch the meat juices so that the oven stays
clean. If you pour in too much water, this may alter the
cooking result because too much steam will be
produced.
▯
Let meat rest for 10 - 15 min. after cooking. This gives
the meat a chance to "relax". The circulation of the
meat juice slows down and there less juice is lost
when the meat is cut. Large pieces of meat, such as
roasts, can rest in the oven. Smaller pieces of meat
should be wrapped in aluminum foil and left to rest
outside the oven.
▯
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.
▯
For best results, leave meat to marinate overnight and
remove it before roasting or grilling, e.g. using the
back of a knife or a spoon. Otherwise, the herbs and
spices will burn.
▯
If the roast gets too dark and the crust is burned in
places, reduce the temperature the next time and
check the rack 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
Accesso-
ries
Level
Tempera-
ture
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Beef
Roast beef, 3.3 lb
(1.5 kg)
Grill tray
2
355 (180)
H
60 - 90*
Rump steak,
medium rare,
15.9 oz
(450 g)
Grill tray
2
390 (200)
H
28
Core temperature 150° F (65 °C)
2
390 (200)
I
43
Core temperature 150° F (65 °C).
No need to preheat; do not open
appliance door.
Roast beef/sir-
loin, 2.2 lb
(1 kg) - rare
Grill tray
2
445 / 355
(230 / 180)
H
25 - 35** Recipe tip: delicious with Béarnaise
sauce or sliced cold with remoulade
and roasted potatoes.
- medium rare
Grill tray
2
445 / 355
(230 / 180)
H
30 - 40**
- well-done
Grill tray
2
445 / 355
(230 / 180)
H
50 - 60**
Pork
Fillet of pork,
whole
Grill tray
2
445 / 355
(230 / 180)
H
25**
Recipe tip: Marinate with oil, garlic,
and parsley.
Fillet of pork,
0.6 lb
(260 g)
Grill tray
2
355 (180)
H
28
Core temperature 160° F (70 °C).
2
355 (180)
I
41
Core temperature 160° F (70 °C).
No need to preheat; do not open
appliance door.
Pork roast - joint,
2.2 lb (1 kg)
Grill tray
2
445 / 355
(230 / 180)
H
45 - 50** Cut roughly into skin so that it gets
crusty.
Pork roast - neck,
3.3 lb (1.5 kg)
Grill tray
2
445 / 355
(230 / 180)
H
95**
Pork roast with
crust, 3.3 lb
(1.5 kg)
Wire rack +
Grill tray
2
355 / 390
(180 / 200)
Z
70 -
80***
Cut roughly into skin so that it gets
crusty. Before cooking, boil the roast
with crust in water for 10 minutes.
* First, sear on all sides in a frying pan/roasting dish on the burner.
** Brown the meat at a high temperature, after 15 - 20 min. set the lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
