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Beschikbare talen
Beschikbare talen
Roast
Beef
Fillet, medium (1 kg)
Sirloin, medium (1.5 kg)
Pot roast** (1.5 kg)
Pot roast** (2.5 kg)
Veal
Breast/joint of veal (1.5 kg)
Breast/joint of veal (2.5 kg)
Knuckle
Lamb
Leg, boned
Saddle on the bone
Saddle, boned
Poultry (not stuffed)
Chicken, whole (1 kg)
Duck, whole (2-3 kg)
Goose, whole (34 kg)
Game
Joint/leg of roe venison, boned (1.5 kg)
Wild boar joint (1.5 kg)
Joint of venison (1.5 kg)
Rabbit
Fish
Fish, whole (300 g)
Fish, whole (700 g)
*) Preheat the oven
**) Roast pot roast with lid
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
In this section, you will find information on
Grilling in general
■
4 All-round grilling
■
Radiant grilling (Full-surface + and Centre-area grill ()
■
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.
3/~ Hot air
Shelf posi-
tion
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
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.
Tempera-
Roasting time in
ture in °C
minutes
180-190
45-65
180-190
30-45
170-180
120-150
170-180
150-180
160-170
90-120
160-170
120-150
160-170
100-130
180-190
70-110
180-190*
40-50
180-190*
30-40
170-180
60-70
150-160
90-120
150-160
130-180
160-170
20-30
160-170
120-140
160-170
100-120
160-170
70-80
160-170
20-30
160-170
30-40
Notes
Always use the wire rack and the universal pan when grilling
■
Place the wire rack in the universal pan and slide them both
■
in at the height specified in the grilling table
Always place the food to be grilled in the centre of the wire
■
rack
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.
% Top/bottom heat
Shelf posi-
Tempera-
tion
ture in °C
2
200-220
2
200-220
2
200-220
2
190-210
2
180-200
2
170-190
2
190-210
2
200-220
2
200-220*
2
200-220*
2
200-220
2
190-210
2
180-200
2
190-210
2
190-210
2
190-210
2
180-200
2
190-210
2
180-200
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