Instruction manual

18
Grilling
When grilling, preheat the oven for approx. 3 minutes, before
putting the food in.
Always grill with the oven door closed.
As far as possible, the pieces of food you are grilling should be
of equal thickness. This will allow them to brown evenly and
remain succulent and juicy. Do not add salt to steaks until they
have been grilled.
Turn grilled items after the specified time.
Whole fish does not need to be turned. Place the whole fish in
the oven in the swimming position with the dorsal fin pointing
upwards. Placing a scored potato or a small oven-proof
container in the stomach cavity of the fish will provide stability.
Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack.
The universal pan should also be inserted underneath. To
prevent a high degree of smoke from forming, do not insert the
pan higher than level 3. The meat juices are collected in the
pan and the oven is kept cleaner.
Do not insert the baking tray or universal pan at level 4 or 5.
The high heat distorts it and the cooking compartment can be
damaged when removing it.
The grill element switches on and off continually. This is normal.
The grill setting determines how frequently this will happen.
Casserole
Diced meat (beef, pork, lamb) Wire rack + glass roasting
dish with lid
2
<
140 120-150 total
time
Braising steaks Wire rack + glass roasting
dish with lid
2
<
140 120-150 total
time
Chicken Wire rack + glass roasting
dish with lid
2
<
140 60-90
Complete Meal
With beef Wire rack
Universal pan with roast-
ing rack
4
1
<
160, then 200
(Yorkshire pud-
ding)
Weight of meat
(see table
above) + 15-25
for Yorkshire
pudding
With chicken Wire rack
Universal pan with roast-
ing rack
4
1
<
180 Weight of
chicken (see
table above)
Meat Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, mins per
500 g + add.
time
Beef
Top side and top rump Universal pan with roast-
ing rack
2
%
200-220 25+25
Lamb
Leg Universal pan with roast-
ing rack
1
7
150-170 30+35
Rack of lamb Universal pan with roast-
ing rack
1
7
180-200 25+25
Pork
Roast joint Universal pan with roast-
ing rack
1
7
180-200 35+40
Loin joint Universal pan with roast-
ing rack
2
%
190-210 25+50
Belly Universal pan with roast-
ing rack
1
7
220-240 25+40
Poultry
Chicken Universal pan with roast-
ing rack
1
7
210-230 20+15
Chicken, portion (200-250 g each) Universal pan with roast-
ing rack
3
7
210-230 25+25
Chicken, quarter (450 g each) Universal pan with roast-
ing rack
2
7
220-240 20+25
Duck Universal pan with roast-
ing rack
1
7
190-210 20+20
Meat Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, mins per
500 g + add.
time