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37
Tips on roasting and braising
Joint of pork with rind, e.g. shoulder,
2 kg
Cookware, uncovered 1
‡
190-200 - 130-140
Pork tenderloin steak, 1.5 kg Cookware, uncovered 1
‡
220-230 - 70-80
Pork tenderloin steak, 1.5 kg Cookware, covered 1
‡
230-240 90 50-60
Fillet of pork, 400 g Wire rack 2
‡
220-230 - 20-25
Smoked pork on the bone, 1 kg (with
a little added water)
Cookware, covered 1
‡
210-220 - 60-80
Smoked pork on the bone, 1 kg Cookware, uncovered 1
•
- 360 40-50
Pork steaks, 2 cm thick Wire rack 3
ˆ
250 - 16-20
Pork medallions, 3 cm thick (preheat
oven for 5 mins.)
Wire rack 3
ˆ
290* - 8-12
Beef
Fillet of beef, medium, 1 kg Cookware, uncovered 1
‡
210-220 - 40-50
Pot-roasted beef, 1.5 kg Cookware, covered 1
‡
200-220 - 130-140
Sirloin, medium, 1.5 kg Cookware, uncovered 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
Joint of veal, 1.5 kg Cookware, covered 1
‚
200-210 90 70-80
Knuckle of veal, 1.5 kg Cookware, uncovered 1
‡
200-220 180 30
90 30-40
Lamb
Leg of lamb, boned, medium, 1.5 kg Cookware, uncovered 1
‡
170-190 - 50-70
Saddle of lamb on the bone** Cookware, uncovered 1
‡
180-190 - 40-50
Saddle of lamb on the bone** Cookware, uncovered 1
‡
190-210 90 30-40
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
Meat loaf, 1 kg + 50 ml water Cookware, uncovered 1
‡
170-190 360 30-40
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
MW power in
watts
Cooking
time in
mins.
* Preheat
** Do not turn
*** Slide the universal pan in underneath at shelf position 1
**** Turn after 2/3 of the total time
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roaster 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.
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