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Meat can also become crispy in a covered roasting

dish. To do so, use a roasting dish with a glass lid and

set a higher temperature.

Grilling

Keep the appliance door closed when using the grill.

Never grill with the appliance door open.

Place the food to be grilled on the wire rack. In addition,

slide the universal pan in at least one shelf position

lower, with the slanted edge facing the appliance door.

Any dripping fat will be caught.

When grilling, try wherever possible to use pieces of

food which are of a similar thickness and weight. This

will allow them to brown evenly and remain succulent

and juicy. Place the food to be grilled directly onto the

wire rack.

Use tongs to turn the pieces of food you are grilling. If

you pierce the meat with a fork, the juices will run out

and it will become dry.

Do not add salt until after the meat has been grilled.

Salt draws water from the meat.

Notes

The grill element switches itself continuously on and

■

off; this is normal. The grill setting determines how

frequently this occurs.

Smoke may be produced when grilling.

■

Recommended setting values

You can find the ideal heating type for many meat

dishes in the table. Temperature and cooking time

depend on the amount, composition and temperature of

the food. Settings ranges are indicated for this reason.

Dish

Pork

Joint of pork without rind, e.g. neck,

1.5 kg

Joint of pork with rind, e.g. shoulder, 2 kg Wire rack

Pork tenderloin steak, 1.5 kg

Pork fillet, 400 g

Smoked pork on the bone, 1 kg (with a lit-

tle added water)

Pork steaks, 2 cm thick

Pork medallions, 3 cm thick

Beef

Fillet of beef, medium, 1 kg

Pot-roasted beef, 1.5 kg

Sirloin, medium, 1.5 kg

Steak, 3 cm thick, medium

Burger, 3-4 cm thick***

* Preheat

** Slide universal pan in underneath at shelf position 1

*** Turn after 2/3 of the total time

**** Do not turn

Accessories/cookware

Wire rack

Cookware, uncovered

Wire rack

Cookware, covered

Wire rack

Cookware, covered

Wire rack

Tested for you in our cooking studio

Try using the lower values at first. You can increase the

temperature next time if necessary.

The setting values apply to chilled meat placed into the

cold cooking compartment. By doing so, you can make

energy savings of up to 20 per cent. If you preheat the

oven, you can reduce the indicated cooking times by

several minutes.

You can find information on roasts and default values

for weights in the table. If you wish to roast a heavy joint

of meat, you should definitely use a 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.

As a general rule: the larger a roasting joint is, the lower

the cooking temperature and the longer the cooking

time.

Turn roasting joints and grilled items after approx. ^ to

Z of the indicated time.

If you wish to follow one of your own recipes, you

should use similar dishes as a reference. You can find

additional information in the tips on roasting, braising

and grilling attached to the settings table.

Remove unused accessories from the cooking

compartment. This will achieve the best possible

cooking results and energy savings of up to 20 per

cent.

Types of heating used:

% Top/bottom heating

■

7 Circulated air grilling

■

( Grill, large area

■

Shelf posi-

Type of

tion

heating

(

Tempera-

Grill

Cooking

ture in °C

setting

time in

mins.

180-200

120-130

190-200

130-140

220-230

70-80

220-230

20-25

210-220

60-80

16-20

8-12

210-220

40-50

200-220

130-140

220-230

60-70

15-20

20-30