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In the table, you can find specifications for poultry, meat
and fish with default values for the weight. If you wish to
prepare heavier poultry, meat or fish, always use the
lower temperature. If roasting several joints, use the
weight of the heaviest piece as a basis for determining
the cooking time. The individual pieces should be
approximately equal in size.
The larger the poultry, meat or fish is, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry, meat and fish after approx. ^ to Z of
the indicated time.
Poultry
When cooking duck or goose, pierce the skin on the
underside of the wings. This allows the fat to drain out.
If using duck breast, score the skin. Do not turn duck
breasts.
Add a little liquid to the poultry in the cookware. Cover
the bottom of the cookware with approx. 0,5-1 cm of
liquid.
When you turn poultry, ensure that the breast side or
skin side is underneath to begin with.
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.
Meat
Baste lean meat with fat as required or cover it with
strips of bacon.
When roasting, add a little liquid if the meat is lean. A
covering of approx. ^ cm depth should be applied to
the base of any glass cookware.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
Poultry
Dish
Chicken, 1.3 kg
Small chicken portions, 250 g each
Chicken goujons, nuggets, frozen
Duck, 2 kg
Goose, 3 kg
Goose legs, 350 g each
Small turkey, 2.5 kg
Turkey breast, boned, 1 kg, in cookware with
lid
Turkey thigh, bone in, 1 kg
Meat
Dish
Joint of pork without rind, e.g. neck, 1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg
* Do not turn
All manuals and user guides at all-guides.com
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended resting time is not included in the
cooking time indicated.
It is more convenient to roast and braise meat in
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and prepare
the sauce in the cookware itself.
The quantity of liquid is dependent on the type of meat,
the cookware material and also on whether or not a lid
is used. If preparing meat in an enamelled or dark metal
roasting dish, it will need a little more liquid than if
cooked in glass cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
The distance between the meat and the lid should be at
least 3 cm. The meat may rise.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering approx. 1-2 cm deep should be
applied to the base of the cookware.
Fish
Fish cooked whole does not have to be turned. Place
the whole fish into the cooking compartment in
swimming position with the dorsal fin facing upwards.
Placing half a potato or a small oven-proof container in
the stomach cavity of the fish will provide stability.
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
When stewing, add two to three tablespoons of liquid
and a little lemon juice or vinegar into the cookware.
Accessories/cookware
Cookware, uncovered
Wire rack
Universal pan
Cookware, uncovered
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Accessories/cookware
Cookware, uncovered
Cookware, uncovered
Tested for you in our cooking studio
Shelf posi-
Heating
Tempera-
tion
function
ture in °C
1
200 - 210
†
1
210 - 220
†
1
190 - 210
%
1
180 - 200
†
1
160 - 170
†
1
150 - 160
†
1
170 - 190
†
1
220 - 240
%
1
180 - 190
†
Shelf posi-
Heating
Tempera-
tion
function
ture in °C/
grill setting
1
180 - 200
†
1
180 - 200
†
en
Cooking
time in
min
60 - 70
35 - 40
20 - 25
90 - 110
110 - 130
110 - 130
80 - 100
80 - 100
80 - 100
Cooking
time in
min
100 - 120
120 - 140
57
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