en Tested for you in our cooking studio
34
Types of heating used:
■ ƒ Top/bottom heating
■ ‡ Circo-roasting
■ „ Circotherm intensive
■ ˆ Full-surface grill
Meat
Your appliance offers you many heating types for
preparing meat. You can find the ideal settings for many
dishes in the settings tables.
Roasting and braising
Baste lean meat with fat as required or cover it with
strips of bacon.
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 standing time is not included in the
cooking time specified.
Roasting on the wire rack
On the wire rack, meat will become very crispy on all
sides.
Pour up to ^ litres of water into the universal pan,
depending on the size and type of the meat. Dripping
fat and meat juices will be caught. You can make a
sauce using these juices. This will also result in less
smoke and ensure that the cooking compartment stays
cleaner.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Ensure that
the wire rack is correctly positioned on the universal
pan. ~ "Accessories" on page 10
Roasting and braising in cookware
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.
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Add in a little liquid for roasting if the meat is lean. A
covering of approx. ^ cm depth should be applied to
the base of any glass cookware.
The amount 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
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.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The meat cooks more slowly
and will not brown so much. Use a higher temperature
and/or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Chicken
Chicken, 1 kg Wire rack 1
‡
200-220 60-70
Chicken breast fillet, 150 g each (grilling) Wire rack 2
ˆ
290* 15-20
Small chicken portions, 250 g each Wire rack 2
‡
220-230 30-35
Chicken goujons, nuggets, frozen Universal pan 2
„
200-220 10-20
Poulard, 1.5 kg Wire rack 1
‡
200-220 70-90
Duck and goose
Duck, 2 kg Wire rack 1
‡
180-200 90-110
Duck breast, 300 g each Wire rack 2
‡
230-250 25-30
Goose, 3 kg Wire rack 1
‡
160-180 120-150
Goose legs, 350 g each Wire rack 2
‡
210-230 40-50
Turkey
Small turkey, 2.5 kg Wire rack 1
‡
180-190 70-90
Turkey breast, boned, 1 kg Cookware, covered 1
ƒ
240-260 80-100
Turkey thigh, with bone, 1 kg Wire rack 1
‡
180-200 80-100
* Preheat for 5 mins
To Next Page
Loading...
Need help?
General
