Tested for you in our cooking studio
en
39
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
Use tongs to turn the pieces of food you are grilling. If
you pierce the meat with a fork, the juices will run out
and it will become dry.
Do not add salt to the food until after it has been grilled.
Salt draws water from the meat.
Notes
■
The grill element switches itself on and off
continuously; this is normal. The grill setting
determines how frequently this occurs.
■
Smoke may be produced when grilling.
Recommended setting values
You can find the ideal heating type for many meat
dishes in the table. Temperature and cooking time
depend on the amount, composition and temperature of
the food. Settings ranges are indicated for this reason.
Try using the lower values at first. You can increase the
temperature next time if necessary.
The setting values apply to chilled meat placed into the
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated cooking times by
several minutes.
You can find information on roasts and default values
for weights in the table. If you wish to roast a heavy joint
of meat, you should definitely use a lower temperature.
If roasting several joints, use the weight of the heaviest
piece as a basis for determining the cooking time. The
individual pieces should be approximately equal in size.
As a general rule: the larger a roasting joint is, the lower
the cooking temperature and the longer the cooking
time.
Turn roasting joints and grilled items after approx.
^
to
Z
of the indicated time.
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
additional information in the tips on roasting, braising
and grilling attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■
:
4D hot air
■
%
Top/bottom heating
■
4
Circulated air grilling
■
(
Grill, large area
■
Ý
Microwave
Dish
Accessories/cookware
Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
MW power in
watts
Cooking
time in
mins.
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware, uncovered
2
4
180-190
-
110-130
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware, covered
2
:
220-240
360
55-65
Joint of pork with rind,
e.g. shoulder, 2 kg
Wire rack
2
4
190-200
-
130-140
Pork tenderloin steak, 1.5 kg
Cookware, uncovered
2
4
220-230
-
70-80
Pork tenderloin steak, 1.5 kg
Cookware, covered
2
4
210-230
90
50-60
Pork fillet, 400 g
Wire rack
3
4
220-230
-
20-25
Smoked pork on the bone, 1 kg
(with a little added water)
Cookware, covered
2
4
210-230
-
70-90
Smoked pork on the bone, 1 kg
Cookware, uncovered
2
Ý
-
360
40-50
Pork steaks, 2 cm thick
Wire rack
5
(
2
-
16-20
Pork medallions, 3 cm thick (pre-
heat oven for 5 mins.)
Wire rack
5
(
3*
-
8-12
Beef
Fillet of beef, medium, 1 kg
Wire rack
2
4
210-220
-
40-50
Fillet of beef, medium, 1 kg
Cookware, covered
2
%
240-260
90
30-40
Pot-roasted beef, 1.5 kg
Cookware, covered
2
4
200-220
-
130-160
* Preheat
** Do not turn
*** Slide the universal pan in underneath at shelf position 2
