en Tested for you in our cooking studio
36
Tips on roasting and braising
Pork medallions, 3 cm thick Wire rack 3
ˆ
290* 8-12
Beef
Fillet of beef, medium, 1 kg Wire rack 1
‡
210-220 40-50
Pot-roasted beef, 1.5 kg Cookware, covered 1
‡
200-220 130-140
Sirloin, medium, 1.5 kg Wire rack 1
‡
220-230 60-70
Steak, 3 cm thick, medium Wire rack 2
ˆ
290 15-20
Burger, 3-4 cm thick*** Wire rack 2
ˆ
290 20-30
Veal
Joint of veal, 1.5 kg Cookware, uncovered 1
‡
160-170 100-120
Knuckle of veal, 1.5 kg Cookware, uncovered 1
ƒ
200-210 100-110
Lamb
Leg of lamb, boned, medium, 1.5 kg Wire rack 1
‡
170-190 50-70
Saddle of lamb on the bone**** Wire rack 1
‡
180-190 40-50
Lamb cutlet** Wire rack 2
ˆ
290 12-18
Sausages
Grilled sausages Wire rack 2
ˆ
290 10-20
Meat dishes
Meat loaf, 1 kg Cookware, uncovered 1
‡
170-180 70-80
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
* Preheat
** Slide universal pan in underneath at shelf position 1
*** Turn after 2/3 of the total time
**** Do not turn
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin. Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
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