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Beschikbare talen
Beschikbare talen
Tested for you in our cooking studio
en
Dish
Pork tenderloin steak, 1.5 kg
Pork steaks, 2 cm thick
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Burger, 3-4 cm thick
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Leg of lamb, boned, medium, 1.0 kg, tied
Saddle of lamb on the bone, 1.5 kg, medium
Grilled sausages
Meat loaf, 1 kg
* Do not turn
Fish
Dish
Fish, grilled, whole, 300 g, e.g. trout
Fish, grilled, whole, 1.5 kg, e.g. salmon
Fish fillet/cutlet, 2-3 cm thick, grilled
Fish, braised, whole, 300 g, e.g. trout
Fish, braised, whole, 1.5 kg, e.g. salmon
Fish fillet, plain, 2-3 cm thick, braised
Tips on roasting and braising
The cooking compartment becomes
very dirty.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
The crackling is too thin.
The roast looks good but the juices
are burnt.
The roast looks good but the juices
are too clear and watery.
The meat gets burned during brais-
ing.
58
Accessories/cookware
Cookware, uncovered
Wire rack
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Accessories/cookware
Wire rack
Wire rack
Wire rack
Cookware, covered
Cookware, covered
Cookware, covered
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Next time, use a smaller roasting dish and add more liquid if necessary.
Next time, use a larger roasting dish and add less liquid if necessary.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Shelf posi-
Heating
Tempera-
tion
function
ture in °C/
grill setting
1
210 - 220
†
3
3
(
1
210 - 220
†
1
200 - 220
"
1
200 - 210
†
2
3
(
1
160 - 180
†
1
200 - 210
%
1
180 - 190
†
1
180 - 190*
†
3
3
(
1
180 - 190
†
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C/
grill setting
2
170 - 180
†
1
160 - 170
†
2
3
(
1
170 -180
"
1
170 - 180
"
1
170 - 180
"
Cooking
time in
min
60 - 70
18 - 22
40 - 50
140 - 160
60 - 70
25 - 30
100 - 120
110 - 120
70 - 80
35 - 40
12 - 18
70 - 80
Cooking
time in
mins
20 - 25
35 - 50
15 - 20
40 - 45
50 - 60
30 - 40
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