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41
Tips on roasting and braising
Gammon joint
wire rack
1
‚
160-170*
-
30+30
Gammon joint, 1,5 kg
wire rack
1
‚
170-180
2
100-120
Poultry
Chicken, whole
wire rack
1
‚
170-180*
-
25+25
Chicken, whole, 1,5 kg
wire rack
1
‚
180-190
2
65-75
Chicken, portion, 200-250 g each**
wire rack
1
‚
190-200*
-
35-45
Chicken, portion, 200-250 g each
wire rack
2
…
200-210
2
35-45
Chicken, quarter 450 g each **
wire rack
1
‚
180-190*
-
40-60
Chicken, quarter 450 g each
wire rack
2
‚
190-200
2
45-55
Duck, 2-3 kg
wire rack
1
‚
180-190*
-
20+20
Duck, 2-3 kg
wire rack
1
‚
160-170
1
70-90
170-180
-
30-40
Turkey, crown
wire rack
1
‚
160-170*
-
20+15
Turkey, drumstick
wire rack
1
‚
160-170
-
25+25
Turkey, whole, 3-4 kg
wire rack
1
‚
160-170*
-
15+10
Turkey, whole, 4,5-8 kg
wire rack
1
‚
160-170*
-
12+12
Meat dishes
Meat loaf
cookware, uncovered
1
‚
170-180*
-
20+35
Meat loaf, 1kg
cookware, uncovered
1
‚
190-200
1
70-80
Casserole
Diced meat (beef, pork, lamb)
cookware, covered
1
‚
140
-
60+120
Braising steak
cookware, covered
1
‚
140
-
65+120
Chicken pieces (boned)
cookware, covered
1
‚
140
-
70+110
Complete meal
With beef
wire rack + wire rack on universal
pan
3+1
‚
160, then
200 (york-
shire pud-
ding)
-
weight of meat (see
table above) + 15-
25 for yorkshire
pudding
With chicken
wire rack + wire rack on universal
pan
3+1
‚
180
-
weight of chicken
(see table above)
Dish
Accessories/cookware
Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking time in
mins.
* Preheat
** Total cooking time; turnover after 1/2 time
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
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