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Beschikbare talen
Beschikbare talen
Meat
Sausages
Sausages
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
of the specified time.
Z
Poultry
Chicken, whole
Poulard, whole
Chicken, halved
Chicken portions
Duck, whole
Goose, whole
Small turkey, whole
Turkey thigh
Fish
Turn the pieces of fish after
Whole fish does not have to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
Fish
Fish, whole
Fish steak, 3 cm thick
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
Weight
Accessories and
ovenware
Wire rack
Weight
Accessories and
ovenware
1.2 kg
Wire rack
1.6 kg
Wire rack
500 g each Wire rack
300 g each Wire rack
2.0 kg
Wire rack
3.5-4.0 kg
Wire rack
3.0 kg
Wire rack
1.0 kg
Wire rack
of the time.
Z
Weight
Accessories and
ovenware
300 g each
Wire rack
(approx.)
1.0 kg
Wire rack
1.5 kg
Wire rack
Wire rack
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Level
Type of
heating
4
(
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Level
Type of
heating
2
4
2
4
2
4
3
4
2
4
2
4
2
4
2
4
upwards. Placing half a potato or a small ovenproof container
in the belly of the fish will make it more stable.
If you are grilling directly on the wire rack, the universal pan
should also be inserted at level 1. The liquid is then collected,
thereby keeping the oven cleaner.
Level
Type of
heating
2
(
2
4
2
4
3
(
Temperature
Cooking time
in °C, grill set-
in minutes
ting
3
15
Z
Temperature
Cooking time
in °C
in minutes
200-220
60-70
190-210
80-90
200-220
40-50
200-220
30-40
170-190
90-100
160-170
110-130
170-190
80-100
180-200
90-100
Temperature
Cooking time
in °C, grill set-
in minutes
ting
3
20-25
180-200
45-50
170-190
50-60
2
20-25
of the
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