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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).
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.
Grilled food
Sirloin, medium (1.5 kg)
Leg of lamb, boned, medium
Pork
Joint of pork with rind
Pork knuckle
Poultry (not stuffed)
Chicken halves, 1-2 halves
Chicken, whole, 1-2 chickens
Duck, whole, 2-3 kg
Goose, whole, 3-4 kg
Radiant grilling
For grilling large quantities of flat items, use the + full-surface
grill.
For grilling small quantities of flat items, use the ( centre-area
grill. Place the food to be grilled in the centre of the wire rack.
You will save energy by using the centre-area grill.
Grilled food
Sausages
Vegetables
56
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 position
Shelf posi-
Tempera-
tion
ture in °C
3
250
3
275
All-round grilling
4 All-round grilling is particularly suitable for grilling poultry and
meat so that it is crispy all round (e.g. roast pork with
crackling).
Turn the items after half to two-thirds of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the food you are cooking, the cooking
compartment may become more than usually dirty when you
cook food on the wire rack using all-round grilling. You should
therefore clean the cooking compartment after every use so
that the dirt does not burn on.
The information in the table is a guideline, and applies to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the cooking time, switch the grill off and leave the
food to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the grilling times specified.
The values are for food placed in a cold oven and for meat
taken directly from the refrigerator.
Temperature in °C
1
1
1
1
1
1
1
1
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 details given in the table are guidelines. The values may
vary depending on the type and amount of items to be grilled.
They apply to meat placed into a cold oven straight from the
refrigerator.
Grilling time
Notes
in minutes
10 - 14
Prick skins
15 - 20
Grilling time in minutes
210 - 230
190 - 210
120 - 150
170 - 190
130 - 140
180 - 200
150 - 180
200 - 220
200 - 220
180 - 200
150 - 170
140 - 160
40 - 60
40 - 50
50 - 70
90 - 120
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