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Tested for you in our cooking studio

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 to the meat until it 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.

■

Meat thermometer

Depending on your appliance's features, you may have

a meat thermometer. You can cook accurately using a

meat thermometer. Read important notes on using the

meat thermometer in the corresponding chapter. There,

you can find notes on inserting the meat thermometer,

the possible heating types and additional information.

Recommended setting values

The table lists values for poultry, meat and fish, with

default values for the weight.

Roasting, braising and grilling

Roasting and Braising

Food

Slow roast joint (beef)

Beef top side / top rump

Lamb leg (bone-in)

Lamb shoulder (bone-in)

Lamb shoulder (boned and rolled)

Rack of lamb**

Pork, roast joint

Pork, loin joint

Pork, belly

Pork, gammon joint

Chicken, whole

Chicken portion, bone-in, 200-250g

each

Duck, 2-3 kg

Turkey, crown

Turkey, thighs

Turkey, whole, 4-8kg

* Preheat

** Without fat layer (best end neck), do not turn

*** Do not turn

**** Bone side down, do not turn

Dish

Cookware, uncovered

Cookware, covered

Cookware, uncovered

Wire rack

Cookware, uncovered

Wire rack

The setting values are based on the assumption that

unstuffed, chilled, ready-to-roast poultry, meat or fish is

placed into a cold cooking compartment.

If you wish to cook heavier poultry, meat or fish, always

use the lower temperature. If cooking more than one

item, use the weight of the heaviest item as a basis for

determining the cooking time. The individual pieces

should be approximately the same size.

As a general rule: The larger the poultry, meat or fish,

the lower the cooking temperature and the longer the

cooking time.

Turn the poultry, meat or fish after approx. ^ to Z of

the time listed.

Cover the bottom of the glass cookware with approx. 1/

2 cm of liquid.

The quantity of liquid depends on the type of meat, the

material the cookware is made from and on whether or

not a lid is used. If you are cooking meat in an

enamelled or dark-coloured metal roasting dish, it will

need a little more liquid than if cooked in glass

cookware.

Calculating the cooking time (e.g. 20+35):

To calculate the cooking time, assume 20 minutes per

500 g of meat plus an extra 35 minutes. For 1.5 kg, the

cooking time would therefore be 95 minutes.

Cooking time range (e.g. 10-15):

Your food will be ready within the specified range of

time (in minutes).

Shelf posi-

Type of heat-

tion

ing

Temperature

Time in minutes

in °C

140

50+50

170

40+30

160-170

25+15

160-170

15+25

170-180

18+30

170-190*

15+20

180-190

30+35

250-260

20+50

230-240***

17+70

160-170***

30+30

200-210

25+15

200-220

40-50

180-190

25+20

140-150****

20+25

180-190

40+25

150-160

12+12