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32
Tips on roasting and braising
Gammon joint cookware, uncovered 1
‚
160-170* - 30+30
Poultry
Chicken, whole cookware, uncovered 1
‚
170-180* - 25+25
Chicken, portion, 200-250g each** cookware, uncovered 1
‚
190-200* - 35-45
Chicken, quarter 450g each** cookware, uncovered 1
‚
180-190* - 40-60
Duck, 2-3 kg cookware, uncovered 1
‚
180-190* - 20+20
Turkey, crown cookware, uncovered 1
‚
160-170* - 20+15
Turkey, drumstick cookware, uncovered 1
‚
160-170 - 25+25
Turkey, whole, 3-4 kg cookware, uncovered 1
‚
160-170* - 15+10
Turkey, whole, 4,5-8kg universal pan 1
‚
160-170* - 12+12
Meat dishes
Meat loaf cookware, uncovered 1
‚
170-180* - 20+35
Meat loaf, 1kg cookware, uncovered 1
‡
170-190 360 30-40
Casserole
Diced meat (beef, pork, lamb) cookware, covered 1
‚
140 - 60+120
Braising steak cookware, covered 1
‚
140 - 65+120
Chicken pieces (boned) cookware, covered 1
‚
140 - 70+110
Complete meal
With beef wire rack + uncovered cookware
on wire rack
3+1
‚
160, then
200 (york-
shire pud-
ding)
- weight of meat
(see table above)
+ 15-25 for york-
shire pudding
With chicken wire rack + uncovered cookware
on wire rack
3+1
‚
180 - weight of chicken
(see table above)
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
MW power
in watts
Cooking time in
mins.
* Preheat
** Total cooking time; turnover after 1/2 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.
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.
The roast is not well-done enough. Carve the roast. Prepare the sauce in the roasting dish and add the sliced roast meat to the sauce. Finish
cooking the meat using the microwave only.
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