Meat
Baste lean meat with fat as required or cover it with
strips of bacon.
When roasting, add a little liquid if the meat is lean. A
^
covering of approx.
cm depth should be applied to
the base of any glass cookware.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended resting time is not included in the
cooking time indicated.
It is more convenient to roast and braise meat in
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and prepare
the sauce in the cookware itself.
The quantity of liquid is dependent on the type of meat,
the cookware material and also on whether or not a lid
is used. If preparing meat in an enamelled or dark metal
Food
Beef
Slow roast joint
Top side, top rump
Lamb
Leg
Shoulder (bone in)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken
Chicken, portion (200-250 g each)
Chicken, quarter (450 g each)
Duck
Turkey, crown
Turkey, whole (4-8 kg)
Casserole
Diced meat (beef, pork, lamb),
500g meat
Braising steaks
Dish
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Wire rack + glass roasting dish with
lid
Wire rack + glass roasting dish with
lid
Tested for you in our cooking studio
roasting dish, it will need a little more liquid than if
cooked in glass cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
The distance between the meat and the lid should be at
least 3 cm. The meat may rise.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering approx. 1-2 cm deep should be
applied to the base of the cookware.
Fish
Fish cooked whole does not have to be turned. Place
the whole fish into the cooking compartment in
swimming position with the dorsal fin facing upwards.
Placing half a potato or a small oven-proof container in
the stomach cavity of the fish will provide stability.
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
When stewing, add two to three tablespoons of liquid
and a little lemon juice or vinegar into the cookware.
Roasting
Shelf posi-
Type of
tion
heating
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
2
<
2
<
Temperature
Time, min. per
in °C
500 g + add. time
130-140
40 + 40
160-170
30 + 25
160-170
30 + 25
160-170
25 + 20
170-180
25 + 25
180-190
25 + 25
180-190
35 + 35
170-180
30 + 30
200-210
25 + 25
160-170
30 + 30
180-190
20 + 20
190-200
20 + 25
180-190
20 + 25
180-190
20 + 20
160-170
15 + 15
160-170
12 + 12
140
120-150 (total
time)
140
120-150 (total
time)
en
25
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