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1. Familiarising Yourself with Your Appliance

Poultry

¡ For duck or goose, pierce the skin on the underside

of the wings. This allows the fat to drain out.

¡ If using duck breast, score the skin. Do not turn

duck breasts.

¡ Poultry will turn out particularly crispy and brown if

you baste it towards the end of the roasting time

with butter, salted water or orange juice.

Meat

¡ Coat lean meat with fat as required, or separate the

pieces.

¡ When roasting, add a little liquid if the meat is lean.

Cover the base of the glass cookware with ap-

prox. 1/2 cm of liquid.

¡ Score the rind crosswise. If you turn the joint when

cooking it, ensure that the rind is underneath to be-

gin with.

¡ When the joint is ready, turn off the oven and allow

it to rest for a further 10 minutes in the cooking

compartment, keeping the door closed. This helps

distribute the meat juices more evenly. Wrap the

joint in aluminium foil if necessary. The resting time

is not included in the specified cooking time.

¡ It is more convenient to roast and braise meat in the

cookware. You can take the joint out of the cooking

compartment more easily in the cookware, and pre-

pare the sauce in the cookware itself.

¡ 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.

¡ The liquid in the cookware evaporates as the meat

roasts. Carefully pour in more hot liquid if required.

¡ The distance between the meat and the lid must be

at least 3 cm. The meat may expand.

¡ To braise the meat, sear it first as required. Add wa-

ter, wine, vinegar or similar for the braising liquid.

The base of the cookware must be covered with 1–

2 cm of liquid.

Fish

¡ You do not need to turn whole fish.

¡ Place the whole fish into the cooking compartment

in swimming position with the dorsal fin facing up-

wards.

Recommended settings

Poultry

Food

Chicken, 1.3 kg, unstuffed

Small chicken portions, 250 g each

Chicken goujons, nuggets, frozen

Duck, unstuffed, 2 kg

Duck breast, 300 g each, medium

Goose, unstuffed, 3 kg

Goose legs, 350 g each

¡ Placing half a potato or a small ovenproof container

¡ You can tell when the fish is cooked because the

¡ When stewing, add two to three tablespoons of li-

Tips for roasting and braising

Use these tips for good results when roasting and

braising.

Topic

Lean meat must not dry

out.

If you want to cook a joint

with rind, proceed as fol-

lows:

Keep the cooking com-

partment as clean as pos-

sible.

You want the meat (e.g.

roast beef) to remain hot

and succulent.

Accessories/cook-

ware

Cookware without lid

Universal pan

Cookware without lid

in the stomach cavity of the fish provides stability.

dorsal fin can be removed easily.

quid and a little lemon juice or vinegar into the

cookware.

Shelf posi-

Type of

tion

heating

⁠

How it works en

Tip

¡ Coat lean meat with fat

or oil as required or

cover it with strips of

bacon.

¡ Score the rind in a

criss-cross pattern.

¡ Roast the joint with the

rind facing down first.

¡ Cook the food in a

covered roasting dish

at a higher temperat-

ure.

Or:

¡ Use the grill tray. If re-

quired, the grill tray

can be bought later as

an optional accessory.

¡ When the roast is

ready, switch off the

oven and leave the

meat to rest for

10 minutes in the

cooking compartment

with the door closed.

This helps distribute

the meat juices more

evenly. The resting

time is not included in

the specified cooking

time.

¡ After preparing it, wrap

the food in aluminium

foil.

Temperature

Cooking

in °C/grill

time in mins

setting

200–220

60–70

220–230

30–35

190–210

20–25

190–210

100–110

240–260

30–40

170–190

120–140

220–240

40–50