en
How it works
30
¡
Meat, poultry and fish can also become crispy in a
covered roasting dish. Use a roasting dish with a
glass lid. If necessary, set a higher temperature.
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.
▶
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.
¡
Do not grill food with the oven door open.
¡
Do not preheat.
¡
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.
¡
Place the food to be grilled directly on the wire rack.
¡
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.
¡
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.
¡
Score the rind in a
criss-cross pattern.
¡
Roast the joint with the
rind facing down first.
Keep the cooking com-
partment as clean as pos-
sible.
¡
Prepare the food in a
covered roasting dish
at a higher temperat-
ure.
The meat should remain
succulent and hot, e.g.
roast beef.
¡
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 dis-
tribute the meat juices
more evenly. The rest-
ing time is not in-
cluded in the indicated
cooking time.
¡
After preparing it, wrap
the food in foil.
Beef
Recommended settings for cooking beef
Note:
Preparation tips
¡
The recommended settings apply to dishes placed into the non-preheated appliance.
¡
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
