17
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
Z of the specified time.
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
Z of the
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Fish
If you are grilling directly on the wire rack, the universal pan
should also be inserted at level 1. The liquid will be caught and
the oven remains cleaner.
Turn the pieces of fish after
Z of the grilling time.
There is no need to turn a whole fish. Place the whole fish in the
oven in its swimming position with its dorsal fin facing upwards.
Placing a scored potato or a small oven-proof container in the
stomach cavity of the fish will provide stability.
For fish fillets, add a few tablespoons of liquid to braise.
Tips for roasting and grilling
Slow cooking
Slow cooking, also known as low-temperature cooking, is the
ideal method for cooking tender pieces of meat medium rare or
medium. The meat remains very juicy and turns out as soft as
butter. The benefit of this cooking method is that it allows lots of
scope for menu planning because slow-cooked meat is easy to
keep warm.
Suitable cookware
Use a flat dish, e.g. a porcelain serving plate or a glass roasting
dish without a lid.
Always place the open dish on the wire rack at level 1.
Method
1.Select % Top/bottom heating and set a temperature between
70-90 °C. Preheat the oven and warm up the dish at the
same time.
2.Place a little fat in a pan on a high heat. Sear the meat on all
sides, including the ends, and then place immediately into
the preheated dish.
3.Place the dish with the meat in it back into the oven and slow
cook. A slow-cook temperature of 80 °C is ideal for most
pieces of meat.
Poultry Weight Accessories and
cookware
Level Type of
heating
Temperature
in °C, grill
setting
Cooking time
in minutes
Chicken, whole 1.2 kg Wire rack 1
4
200-220 60-70
Chicken, halved 500 g each Wire rack 1
4
210-230 40-50
Chicken portions 150 g each Wire rack 2
4
210-230 30-40
Chicken portions 300 g each Wire rack 2
4
210-230 35-45
Duck, whole 2.0 kg Wire rack 1
4
170-190 100-120
Duck breast 300 g each Wire rack 2
4
230-250 25-35
Goose legs 400 g each Wire rack 2
4
210-230 40-50
Fish Weight Accessories and
cookware
Level Type of
heating
Temperature
in °C, grill
setting
Cooking time
in minutes
Fish, whole approx. 300
geach
Wire rack 2
(
2 20-25
1.0 kg Wire rack 1
4
200-220 45-55
1.5 kg Wire rack 1
4
180-200 60-70
Fish steak, 3 cm thick j Wire rack 2
(
2 20-25
Fish fillet Covered 1
%
210-230 25-30
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
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