Junker+ JB33UK50, Инструкция по эксплуатации

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Tips and tricks
Grilling
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
For grilling, always use the wire rack and universal pan. Insert
the wire rack at the shelf position indicated in the grilling table.
To prevent the oven from becoming dirty, insert the universal
pan one level lower. Always place the food to be grilled in the
centre of the wire rack
Note: Always use the universal pan in the standard position
(not the other way up).
If you are grilling more than one piece of meat, make sure that
they are the same sort of meat and that they are of similar
thickness and weight.
All-round grilling
™ All-round grilling is particularly suitable for grilling poultry
and meat so that it is crispy all round (e.g. roast pork with
crackling).
Turn the items after half to two-thirds of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the food you are cooking, the cooking
compartment may become more than usually dirty when you
cook food on the wire rack using all-round grilling. You should
therefore clean the cooking compartment after every use so
that the dirt does not burn on.
The information in the table is a guideline, and applies to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
~
2D-Hot air
%
Top/bottom heating
Roast Shelf posi-
tion
Tempera-
ture in °C
Roasting time
in minutes
Shelf posi-
tion
Tempera-
ture in °C
Meat loaf (made from 500 g meat) 1 170 ­ 180 60 - 70 2 200 - 210
Fish, whole (300 g) 1 160 ­ 170 30 - 40 3 180 - 200
Fish, whole (700 g) 1 160 ­ 170 40 ­ 50 2 180 - 200
Pork
Fillet, medium (400 g) 1 170 ­ 180 30 - 45 3 200 - 220
Roast with rind (1.5 kg) 1 160 ­ 170 120 - 150 2 190 - 210
Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160 ­ 170 100 ­ 130 2 190 - 210
Joint, lean (1 kg) 1 170 ­ 180 80 - 100 2 200 - 220
Smoked pork 1 160 - 180 60 - 80 2 190 - 210
Beef
Fillet, medium (1 kg) 1 180 - 190 40 ­ 60 2 200 - 220
Sirloin, medium (1.5 kg) 1 180 - 190 30 - 45 2 200 - 220
Pot roast (1.5 kg)* 1 170 ­ 180 120 - 150 2 200 - 220
Veal
Joint/breast of veal (1.5 kg) 1 160 ­ 170 90 ­ 120 2 180 - 200
Knuckle 1 160 ­ 170 100 ­ 130 2 190 - 210
Poultry (not stuffed)
Chicken, whole (1 kg) 1 170 ­ 180 60 - 70 2 200 - 220
Duck, whole (2 - 3 kg) 1 160 - 170 90 ­ 120 2 190 - 210
Goose, whole (3 - 4 kg) 1 150 - 160 130 - 180 2** 180 - 200
* Roast pot roasts in ovenware with a lid
** Use shelf position 1 for tall items
Crust too thick and/or roast too dry Check the shelf height. Reduce temperature or roasting time.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
Steam in the cooking compartment is
condensing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.