Inhoudsopgave
Advertenties
Beschikbare talen
Beschikbare talen
Roasting and grilling
About the tables
The temperature and roasting time depend on the type and
amount of food being cooked. This is why temperature ranges
are given in the tables. Begin with the lower temperature and, if
necessary, use a higher setting the next time,
For more information, see the section entitled Tips for grilling
and roasting which follows the tables.
Ovenware
You may use any heatresistant ovenware which is suitable for
use in a microwave. Metal roasting dishes are not suitable for
roasting with microwaves.
The ovenware can become very hot. Use oven gloves to take
the ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after they have
been removed from the oven. The glass could crack if placed
on a cold or wet surface.
Tips for roasting
Notes
Use a deep roasting dish for roasting meat and poultry.
■
Check that your ovenware fits in the cooking compartment. It
■
should not be too big.
Meat:
■
Cover approx. two thirds of the ovenware base with liquid.
Add slightly more liquid for pot roasts. Turn pieces of meat
halfway through the cooking time. When the roast is ready,
turn off the oven and allow it to rest for an additional
10 minutes. This allows better distribution of the meat juices.
Beef
Pot-roasted beef,
approx. 1 kg
Fillet of beef, medium,
approx. 1 kg
Sirloin, medium,
approx. 1 kg
Steak, medium, 3 cm thick Higher wire rack
Veal
Note: Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. a
further 10 minutes.
Veal
Accessories
Joint of veal, approx. 1 kg Ovenware with lid 3
Knuckle of veal,
Ovenware with lid 3
approx. 1.5 kg
Pork
Notes
Turn lean joints of pork and rindless joints halfway through
■
the cooking time. Finally, allow to stand for approx. a
further 10 minutes.
Place the joint in the ovenware rind-side up. Score the rind.
■
Do not turn the joint. Finally, allow to stand for approx. a
further 10 minutes.
Do not turn pork fillets or pork chops. Finally, allow to stand
■
for approx. a further 5 minutes.
Turn the neck of pork after Z of the cooking time.
■
42
All manuals and user guides at all-guides.com
Accessories
Type of
heating
Ovenware with lid
3
Ovenware without lid
4
Ovenware without lid
4
(
Type of
heating
Poultry:
■
Turn the pieces of meat after Z of the cooking time has
elapsed.
Tips for grilling
Notes
Always keep the oven door closed when grilling and do not
■
preheat.
As far as possible, the pieces of food you are grilling should
■
be of equal thickness. Steaks should be at least 2 to 3 cm
thick. This will allow them to brown evenly and remain
succulent and juicy. Do not add salt to steaks until they have
been grilled.
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.
Dark meat, e.g. 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 off and on again automatically.
■
This is normal. The grill setting determines how frequently this
will happen.
Beef
Notes
Turn pot-roasted beef after Y and Z of the cooking time.
■
Finally, allow to stand for approx. a further 10 minutes.
Turn tenderloins and sirloins halfway through the cooking
■
time. Finally, allow to stand for approx. a further 10 minutes.
Turn steaks after Z of the cooking time.
■
Temperature in
Microwave power in
°C, grill setting
watts
180-200
-
180-200
90
210-230
180
3
-
Temperature °C
Microwave power in
watts
180-200
-
200-220
-
Cooking time in min-
utes
120-143
30-40
30-40
each side: 10-15
Cooking time in min-
utes
110-130
120-130
Advertenties
Hoofdstukken
Inhoudsopgave
