17
Roasting
Grilling
Tips for roasting and grilling
Food Dish Shelf
position
Type of
heating
Temperature
in °C
Time, min. per
1 lb + add. time
Beef
Beef rare Universal pan with wire insert 1
4
210-230 15+20
Beef medium Universal pan with wire insert 1
4
210-230 25+25
Beef well done Universal pan with wire insert 1
4
210-230 30+30
Beef fillet Universal pan with wire insert 1
4
210-230 25+25
Lamb
Lamb medium Universal pan with wire insert 1
4
160-180 20+20
Lamb well done Universal pan with wire insert 1
4
160-180 25+35
Pork
Pork Universal pan with wire insert 1
:
180-200 35+35
Poultry
Chicken, Duck, Goose up to 5 kilo Universal pan with wire insert 1
4
150-190 17+20
Large Turkey up to 7 kilo Universal pan with wire insert 1
:
170-190 10+20
Chops and chicken joints Universal pan with wire insert 2
4
210-230 45
Food Dish Shelf posi-
tion
Type of
heating
Grill setting Time
in minutes
Meat steaks Wire rack + universal pan 4+1
(
2 or 3 15-20
Sausages Wire rack + universal pan 3+1
(
3 15-20
Fish Wire rack + universal pan 4+1
(
2 25-30
Toast Wire rack + universal pan 3+1
(
3 5-8
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready. 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.
The roast is too dark and the crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. 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.
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