Operation Manual

18
Tips and tricks
Grilling
In this section, you will find information on
■ Grilling in general
■ Circo-roasting 4
■ Radiant grilling (Full-surface + and Centre-area grill ()
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.
Notes
■ It is preferable to use the universal pan with wire insert for
grilling
■ Place the wire insert in the universal pan and slide the two in
together at the shelf position specified in the grilling table
■ Always place the food to be grilled in the centre of the wire
rack
■ 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.
■ Use the wire rack for particularly large quantities. Slide in the
wire rack at the shelf position specified in the grilling table. To
prevent the cooking compartment from becoming dirty, slide
in the universal pan one level lower.
Circo-roasting
The 4 Circo-roasting operating mode is ideal for poultry or
meat (e.g. roast pork with crackling) that is to be crispy.
Turn large items of food after approximately 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 type of food you are cooking, the cooking
compartment may become very dirty when you cook food using
Circo-roasting. You should therefore clean the cooking
compartment after every use so that the dirt does not bake on.
The details given in the table are guidelines and apply to the
enamelled universal pan with wire insert. 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. Lower temperatures will generally provide 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 standing
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.
Game
Joint/leg of roe venison, boned (1.5 kg) 1 160 - 170 90 - 120 1 190 - 210
Wild boar joint (1.5 kg) 1 160 - 170 100 - 120 1 190 - 210
Joint of venison (1.5 kg) 1 160 - 170 100 - 120 1 190 - 210
Rabbit 1 160 - 170 70 - 80 1 180 - 200
Fish
Fish, whole (300 g) 1 160 - 170 20 - 30 1 190 - 210
Fish, whole (700 g) 1 160 - 170 30 - 40 1 180 - 200
CircoTherm®
3%Top/bottom heat
Item Shelf
height
Tempera-
ture in °C
Roasting time in
minutes
Shelf
height
Tempera-
ture in °C
* Preheat oven
** Roast pot roasts in ovenware with a lid
*** Use shelf height 1 for tall items
Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
Steam in the cooking compartment is con-
densing on the appliance door
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.