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Beschikbare talen
Beschikbare talen
Meat
Sausage
Sausage
Poultry
The values in the table apply to dishes placed in a cold oven.
The weights indicated in the table are for unstuffed poultry that
is ready for roasting.
If you are grilling directly on the wire rack, you should also
insert the universal pan at level 1.
Poultry
Chicken halves, 1-4 pieces
Chicken pieces
Chicken, whole, 14 pieces
Duck, whole
Goose, whole
Small turkey, whole
2 turkey drumsticks
Fish
Turn the pieces of fish after Z of the specified time.
Whole fish do not need to be turned. Place the whole fish in the
oven in swimming position with the dorsal fin facing upwards.
Fish
Fish, whole
Fish, in slices (e.g. steaks)
Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
56
Weight
Accessories and
ovenware
Wire rack + univer-
sal pan
Weight
Accessories and
ovenware
400g each
Wire rack
250 g each
Wire rack
per 1 kg
Wire rack
1.7 kg
Wire rack
3.0 kg
Wire rack
3.0 kg
Wire rack
800g each
Wire rack
Weight
Accessories and
ovenware
300 g each
Wire rack
1.0 kg
Wire rack
1.5 kg
Wire rack
300 g each
Wire rack
Select the next lowest weight from the instructions and extend the time.
Use a meat thermometer (available from specialist shops) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Level
Type of
heating
4+1
(
When cooking duck or goose, pierce the skin on the underside
of the wings to allow the fat to escape.
Place the bird onto the wire rack with the breast side facing
downwards. Turn the whole bird when two thirds of the cooking
time has elapsed.
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.
Level
Type of
heating
2
4
3
4
2
4
2
4
2
4
2
4
2
4
To ensure that the fish remains in position, place half a potato
or a small, ovenproof container into the stomach cavity.
If you are grilling directly on the wire rack, also insert the
universal pan at level 1. The fish juices are collected in the pan
and the oven is kept cleaner.
Level
Type of
heating
3
(
2
4
2
4
4
(
Temperature
Cooking time
°C, grill setting
in minutes
3
15
Temperature °C,
Cooking time in
grill setting
minutes
210-230
40-50
210-230
30-40
200-220
55-85
170-190
80-100
160-180
110-130
180-200
80-100
180-200
80-100
Temperature
Cooking time
°C, grill setting
in minutes
2
20-25
190-210
40-50
180-200
60-70
2
20-25
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