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Item for roasting
Poultry (not stuffed)
Chicken, whole (1 kg)
Duck, whole (2 - 3 kg)
Goose, whole (3 - 4 kg)
* Roast pot roasts in ovenware with a lid
** Use shelf position 1 for tall items
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is
condensing on the appliance door
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.
Always use the wire rack and the universal pan when grilling.
You can purchase the universal pan as an accessory at
specialist retailers (see section: Accessories). Slide the wire
rack into the shelf position that is specified in the grilling table.
To prevent it 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).
Grilled food
Sausages
Vegetables
Toast with topping
Pork
Fillet steaks, medium-sized
(3 cm thick)
Steak, well-done (2 cm thick)
Beef
Fillet steaks (3 - 4 cm thick)
Tournedos
Lamb
Fillets
Chops
Poultry
Chicken legs
Small chicken portions
48
Shelf position
Check the shelf height. Reduce temperature or roasting time.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
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.
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.
Shelf posi-
Tempera-
tion
ture in °C
4
250
4
270
3
220
4
270
4
270
4
270
4
270
4
270
4
270
3
250
3
250
% Top/bottom heating
Temperature in °C
2
2
2**
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.
Brush the items to be grilled with a little oil according to taste.
Turn the grilling items half to two-thirds of the way through the
grilling time.
The information in the table is only a guideline. The values may
vary depending on the type and amount of food to be grilled.
They apply to meat placed into a cold oven straight from the
refrigerator.
Grilling time
Notes
in minutes
10 - 14
Lightly score skins
15 - 20
10 - 15
The shelf position should be adapted to the height of
the topping
12 - 15
15 - 20
15 - 20
Grilling times can be increased or reduced, depend-
ing on how well cooked the food should be
12 - 15
8 - 12
Grilling times can be increased or reduced, depend-
ing on how well cooked the food should be
10 - 15
25 - 30
Pricking the skin can prevent blistering during grilling
25 - 30
Roasting time in min-
200 - 220
190 - 210
180 - 200
130 - 180
utes
60 - 70
90 - 120
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