User manual

The oven

Using the roasting sensor

A meat thermometer should be inserted so that its tip

comes to the thickest part of the meat, where the heat

takes longest to reach. The entire thermometer should

preferably be inside the meat, because hot air in the

oven can affect its reading if the shaft is exposed. If the

thermometer is inserted into fat or touches bone, it can

give an unreliable temperature reading.

Preheat the oven first, then put the joint in the lower

part of the oven. Remove the joint when the thermom-

eter reaches the required temperature. Cover the meat

with aluminium foil and let it stand for about 15 min-

utes. This will make it easier to carve, and less meat

juices will be lost when carving.

Grilling

Size, shape, quantity, the degree of fat marbling, and

even the initial temperature of the meat all affect the

outcome and time of the grilling process. Fish, poultry,

veal and pork will not brown as much as the darker

meats such as beef and game. Vegetable oil and/or sea-

soning will improve the colour, but it also increases the

risk of surface burning.

For best results, avoid grilling food straight from

the refrigerator. Dry the surface of the meat, place it on

the oven shelf and season to taste. Place an oven dish,

ideally lined with foil, underneath the shelf to catch the

fat etc. which runs off. Pork chops, steaks and fish

should be grilled high up in the oven, while meats such

as thick spare ribs are better lower down.

Set the function control to and the temperature

control to the temperature require (250ºC maximum).

Preheat the grill for 3 to 5 minutes. Keep an eye on the

food, and turn it at least once. Grilling for too long

makes food dry, dull, and possibly burnt as well. The

oven door should be closed when grilling.

Swift start (browning)

Excellent for browning au gratin dishes, toasted

sandwiches, etc. You can also use this function to heat

the oven quickly to the set temperature. When the oven

has reached that temperature, you can then select

whichever function is required. It takes about 9-10

minutes to reach 200ºC. However, do not use this

method of rapid heating when baking biscuits or

meringues.

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