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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 until after the meat has been grilled.
Salt draws water from the meat.
Notes
■ The grill element switches itself continuously on and
off; this is normal. The set temperature determines
how frequently this occurs.
■ Smoke may be produced when grilling.
Recommended setting values
You can find the ideal heating type for many meat
dishes in the table. Temperature and cooking time
depend on the amount, composition and temperature of
the food. Settings ranges are indicated for this reason.
Try using the lower values at first. You can increase the
temperature next time if necessary.
The setting values apply to chilled meat placed into the
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated cooking times by
several minutes.
You can find information on roasts and default values
for weights in the table. If you wish to roast a heavy joint
of meat, you should definitely use a lower temperature.
If roasting several joints, use the weight of the heaviest
piece as a basis for determining the cooking time. The
individual pieces should be approximately equal in size.
As a general rule: the larger a roasting joint is, the lower
the cooking temperature and the longer the cooking
time.
Turn roasting joints and grilled items after approx. ^ to
Z of the indicated time.
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
additional information in the tips on roasting, braising
and grilling attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■ ƒ Top/bottom heating
■ ‡ Circo-roasting
■ ˆ Grill, large area
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Pork
Joint of pork without rind, e.g. neck, 1.5 kg Cookware, uncovered 2 ‡ 180-190 110-130
Joint of pork with rind, e.g. shoulder, 2 kg Wire rack 2 ‡ 190-200 130-140
Pork tenderloin steak, 1.5 kg Cookware, uncovered 2 ‡ 220-230 70-80
Fillet of pork, 400 g Wire rack 3 ‡ 220-230 20-25
Smoked pork on the bone, 1 kg (with a little
added water)
Cookware, covered 2 ‡ 210-230 70-90
Pork steaks, 2 cm thick Wire rack 4 ˆ 275 16-20
Pork medallions, 3 cm thick Wire rack 4 ˆ 290* 10-14
Beef
Fillet of beef, medium, 1 kg Wire rack 2 ‡ 210-220 40-50
Pot-roasted beef, 1.5 kg Cookware, covered 2 ‡ 200-220 130-160
Sirloin, medium, 1.5 kg Wire rack 2 ‡ 220-230 60-70
Steak, 3 cm thick, medium Wire rack 4 ˆ 290 15-20
Burger, 3-4 cm thick Wire rack 4 ˆ 290 25-30
Veal
Joint of veal, 1.5 kg Cookware, uncovered 2 ‡ 160-170 100-120
Knuckle of veal, 1.5 kg Cookware, uncovered 2 ƒ 200-210 100-120
Lamb
Leg of lamb, boned, medium, 1.5 kg Cookware, uncovered 2 ‡ 170-190 50-80
Saddle of lamb on the bone*** Wire rack 2 ‡ 180-190 40-50
Lamb cutlet** Wire rack 4 ˆ 290 14-18
* Preheat
** Slide the universal pan in underneath at shelf position 2
*** Do not turn
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