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■ As far as possible, the pieces of food you are grilling should
be of equal thickness. Steaks should be at least 2 to 3 cm
thick. This will allow them to brown evenly and remain
succulent and juicy. Do not add salt to steaks until they have
been grilled.
■ 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.
■ Dark meat, e.g. beef, browns more quickly than lighter-colou-
red meat such as veal or pork. When grilling light-coloured
meat or fish, these often only brown slightly on the surface,
although they are cooked and juicy on the inside.
■ The grill element switches off and on again automatically.
This is normal. The grill setting determines how frequently this
will happen.
Tips for braising
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little lemon juice
or vinegar into the ovenware.
Beef
Notes
■ Turn pot-roasted beef after Y and Z of the cooking time.
Finally, allow to stand for approx. a further 10 minutes.
■ Turn fillet of beef and sirloin halfway through the cooking
time. Finally, allow to stand for approx. a further 10 minutes.
■ Turn steaks after Z of the cooking time.
■ % Top/bottom heating
■ + Full-surface grill
Veal
Note: Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. a further
10 minutes.
■ 3 Hot air
■ 4 Circo-roasting
Pork
Notes
■ Turn lean joints of pork and rindless joints halfway through
the cooking time. Finally, allow to stand for approx. a further
10 minutes.
■ Place the joint in the ovenware rind-side up. Cut into the rind.
Do not turn the joint. Finally, allow to stand for approx. a
further 10 minutes.
■ Do not turn fillet of pork or smoke-cured pork chops. Finally,
allow to stand for approx. a further 5 minutes.
■ Turn the neck of pork after Z of the cooking time.
■ 4 Circo-roasting
■ + Full-surface grill
Beef Accessories Level Type of
heating
Temperature in
°C, grill setting
Microwave power
in watts
Cooking time in
minutes
Pot-roasted beef, approx.
1 kg
Ovenware with lid,
wire rack
1
%
190-210 - 120-140
Pot-roasted beef,
approx. 1.5 kg
Ovenware with lid,
wire rack
1
%
180-200 - 140-160
Pot-roasted beef,
approx. 2 kg
Ovenware with lid,
wire rack
1
%
170-190 - 160-180
Fillet of beef, medium,
approx. 1 kg
Ovenware with lid,
wire rack
1
%
180-200 90 W 30-40
Fillet of beef, medium,
approx. 1.5 kg
Ovenware with lid,
wire rack
1
%
200-220 90 W 45-55
Sirloin, medium,
approx. 1 kg
Ovenware without lid,
wire rack
1
%
240-260 180 W 30-40
Steaks, medium, 3 cm
thick
Universal pan +
Wire rack
1
3
+
3 - 1st side: approx. 10-15
2nd side: approx. 5-10
Veal Accessories Level Type of
heating
Temperature
°C
Microwave power
in watts
Cooking time
in minutes
Joint of veal, approx. 1 kg Ovenware with lid, wire rack 1
3
210-220 90 W 60-70
Joint of veal, approx. 1.5 kg Ovenware with lid, wire rack 1
3
200-210 90 W 70-80
Joint of veal, approx. 2 kg Ovenware with lid, wire rack 1
3
190-200 90 W 80-100
Knuckle of veal,
approx. 1.5 kg
Ovenware with lid, wire rack 1
4
190-200 - 120-130
Pork Accessories Level Type of
heating
Temperature in
°C, grill setting
Microwave power
in watts
Cooking time in
minutes
Joint without rind
(e.g. neck), approx. 750 g
Ovenware with lid,
wire rack
1
4
220-240 180 W 40-50
Joint with rind
(e.g. shoulder) approx. 1.5 kg
Ovenware without
lid, wire rack
1
4
180-200 - 150
Joint with rind
(e.g. shoulder) approx. 2 kg
Ovenware without
lid, wire rack
1
4
170-190 - 180
Fillet of pork, approx. 500 g Ovenware with lid,
wire rack
1
4
210-230 90 W 20-25
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