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How it works
30
WARNING ‒ Risk of scalding!
Very hot steam may escape when the lid is opened
after cooking. Steam may not be visible, depending on
the temperature.
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Lift the lid at the rear, so that the hot steam can es-
cape away from you.
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Keep children at a safe distance.
Notes
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Lean meat or pot roast
–
Add liquid to the cookware so that it is approx.
1/2 cm deep, e.g. water, wine, vinegar or similar
liquid.
The amount of liquid depends on the type of
meat, what the cookware is made of and on
whether or not a lid is used.
More liquid needs to be added to enamelled or
dark metal roasting pan than for glass cookware.
Add slightly more liquid for pot roasts.
–
During roasting, the liquid in the roasting dish will
evaporate. Carefully add liquid as necessary.
–
Turn pieces of meat halfway through the cooking
time.
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Fish
–
When steaming fish, add one to three table-
spoons of liquid to the cookware, e.g. lemon
juice or vinegar.
Grilling
Grill foods that should be crispy.
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Do not grill food with the oven door open.
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Do not preheat.
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Use food to be grilled that is of a similar weight and
thickness.
This allows the food to be grilled to brown evenly
and remain succulent and juicy.
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Place the food to be grilled directly on the wire rack.
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Use grill tongs to turn the grilled items.
If you pierce the meat with a fork, the juices will run
out and it will become dry.
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Do not add salt until after the meat has been grilled.
Salt draws water from the meat.
Note:
Dark meat, such as beef, browns more quickly
than lighter-coloured meat, such as veal or pork. When
grilling light-coloured meat or fish, these often only
brown slightly on the surface, although they are cooked
and juicy on the inside.
The grill element switches on and off continuously. This
is normal. The frequency of this depends on the grill
level that is set.
Smoke may be produced when grilling.
Tips for roasting and braising
Follow these tips for good results when roasting and
braising.
Issue
Tip
Prevent lean meat from drying out.
¡
Coat lean meat with fat or oil as required and cover it
with strips of bacon.
Prepare joints with the rind on.
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Score the rind in a criss-cross pattern.
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Roast the joint with the rind facing down first.
Keep the cooking compartment as clean as possible.
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Prepare the food in a covered roasting dish at a
higher temperature.
The meat should remain succulent and hot, e.g. roast
beef.
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When the roast is ready, switch off the oven and
leave it to rest for 10 minutes in the cooking compart-
ment with the door closed. This helps distribute the
meat juices more evenly. The resting time is not in-
cluded in the indicated cooking time.
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After preparing it, wrap the food in foil.
Beef
Recommended settings for cooking beef
Note
Preparation tips
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The recommended settings apply to dishes placed
into the non-preheated appliance.
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Turn sirloin and steaks halfway through the cooking
time. Allow the dish to stand for around a further
10 minutes at the end.
Dish
Accessories/
cookware
Rack posi-
tion
Type of
heating
Temperature in
°C/grill setting
Microwave
output in
watts
Cooking
time in mins
Pot-roasted beef, ap-
prox. 1 kg
Wire rack
Cookware with
lid
180-200
180
120-145
