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Food

Fish

Fish, whole, grilled

Au gratin dishes.

Dauphinoise potatoes

Toast

Au gratin toast

Tips for roasting and grilling

The table does not contain informa-

tion for the weight of the joint.

How to tell when the roast is ready.

The roast is too dark and the crack-

ling 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.

Cooking a menu

With hot air

you can prepare a full menu in the oven. The

oven's heat is fully exploited. With hot air, no smells or flavours

are imparted.

Place the cookware on a shelf.

Menu 1

Half-cooked boned and

rolled leg of lamb, 1.3 kg

and baked potatoes

Cake

Menu 2

Half-cooked boned and

rolled leg of lamb, 1.3 kg*

Dauphinoise potatoes

* Suggestion: 20 minutes before the end of the cooking time, you can add tomatoes around the leg of lamb.

Weight

Accessories and cookware

300 g

Wire shelf + universal tray

Springform tin on the wire

shelf

12 slices

Wire shelf + universal tray

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.

This is normal and due to the laws of physics. The majority of the steam escapes through

the steam outlet. It may settle and form condensation on the cooler switch panel or on the

fronts of adjacent units.

Cookware

Level

Open cookware

Corrugated tart bak-

ing tin, Ø 31 cm

Open cookware

Level

Type of

heating

2+1

(

3+1

Temperature

Cooking time,

in °C

minutes

180

Temperature

Cooking time,

at °C, grill power

minutes

20-25

160-180

50-70

170-180

8-12

Notes

After 30 minutes of cooking, you

can place the potatoes around the

leg of lamb and put the cake in

the oven

After 30 minutes of cooking, you

can place the dauphinoise pota-

toes in the oven. If the topping is

overcooked, cover the pan for the

last 10 minutes.