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Dish Accessories/shapes slide-in
height
confuse
ming culture in °C
method
Tempera- grill-
position
Duration in
min.
Veal
Roast veal, 1.5 kg Veal
shank, 1.5 kg
open shape
open shape
1
1
7
%
160-170
200-210
- 100-120
100-110-
Lamb
Leg of lamb without bone, medium, 1.5 kg
Saddle of lamb with bone****
Lamb chop**
Schedule
Schedule
Schedule
1
1
2
7
7
(
170-190
180-190
- 50-70
40-50
12-18
-
- 3
sausages
grill sausages Schedule 2 ( - 3 10-20
Meat dishes
Meatloaf, 1 kg
* preheating
open shape 1 7 170-180 - 70-80
* * Place the roasting pan underneath at shelf level 1
* * * turn after 2/3 of the total time
* * * * without turning
Tips for roasting, stewing and grilling
The interior space becomes very dirty. Prepare the product in a closed roasting tray or use the grill rack. When you use the grill rack, you
achieve an optimal roasting result. You can buy the grill grate as a special accessory.
The roast is too dark and the Check the shelf height and temperature. Next time, choose a lower temperature and shorten if necessary. the
roasting time.crust is burnt in some places
and/or the roast is too dry.
The crust is too thin. Increase the temperature or switch on the grill briefly after the roasting time. Next
time, use a smaller roasting pan and add if necessary. add more liquid.The roast looks good, but the
gravy is burnt.
The roast looks good, but the
gravy is too light and watery.
Next time, use a larger roasting pan and add if necessary. less liquid.
The meat burns when stewing. The lid should fit snugly on the roasting pan and close tightly.
Reduce the temperature and, if desired, add more liquid while stewing.
The grill product becomes too dry. Only salt the meat after grilling. Salt draws water from the meat. When turning, do not insert into the grill
product. Use grill tongs.
Fish
captured. This way less smoke is created and the
interior space remains cleaner.
Your appliance offers various heating methods for
cooking fish. In the setting tables you will find optimal
settings for many dishes.
Leave the appliance door closed while grilling. Never grill
with the appliance door open.
Whole fish does not need to be turned. Place the whole
fish in swimming position, with the dorsal fin up, in the
interior space. A cut potato or a small ovenproof mold in
the belly of the fish provides stability.
If possible, use grill pieces of approximately the same
thickness and weight. This way they brown evenly and
stay nice and tender. Place the pieces of meat to be
grilled directly on the grid.
Turn the grill pieces with grill tongs. When you pierce
the fish with a fork, it loses juice and becomes dry.
You can recognize that the fish is cooked when the dorsal
fin comes off easily.
Roasting and grilling on the grid
Clues
■ The grill element keeps switching on and off, this is
normal. How often this happens depends on the grill
setting set. Smoke may form when grilling.
Place the meat on the grid. In addition, place the
universal universal pan with the slanted side towards
the appliance door at least one shelf level below.
■
Depending on the size and type of fish, pour up to liter of
water into the roasting pan. Released liquid becomes
40
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