16
Grilling
Always grill with the oven door closed.
To grill, preheat the oven for approx 3 minutes before inserting
the product in the oven.
Place the pieces directly on the shelf. If only one piece is to be
prepared, place it in the central part of the shelf for best results.
Place the universal tray on level 1. The tray will help keep the
oven clean by catching any meat juices.
Do not place the oven tray or universal tray at level 4 or 5. Due
to the extreme heat, it may deform and damage the oven's
interior when removed.
As far as possible, use pieces of the same thickness. They will
brown uniformly and stay juicy. Put salt on the steaks after
grilling them.
Turn the pieces over at the end
Z of the cooking time.
The grill switches on and off automatically. This is normal. How
often will depend on the grill level set.
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Practical tips for grilling and roasting
Cooking a menu
With hot air : you can prepare a full menu in the oven. The
oven's heat is fully exploited. With hot air, no smells or flavours
are imparted.
Place the cookware on a shelf.
Food Weight Accessories and
cookware
Level Type of heating Temperature
at °C, grill
power
Cooking time,
minutes
Rare roast beef 1.0 kg open 1
4
240-250 40-50-50
Medium roast beef 1.0 kg open 1
4
250-260 50-60
Half-cooked boned and rolled
leg of lamb
1.5 kg open 1
4
160-170 100-110
Kebab 1.0 kg open 1
4
190-210 100-120
Rolled pork 2.0 kg open 1
4
170-190 170-180
Chicken 1.5 kg open 1
4
190-210 65-85
Duck 2.0 kg open 1
4
190-210 100-110
Dauphinoise potatoes Mould for cooking au
gratin on the shelf
2
4
160-180 50-70
Cheese on toast 12 pieces Shelf + universal tray 3+1
4
170-180 8-12
Whole fish, grilled 300 g Shelf + universal tray 2+1
(
2 20-25
No information is provided in the guidance
table for the weight of the meat to be roasted.
Programme the nearest weight below the weight of your joint and increase the
cooking time.
How can I check that the meat is ready? Use a meat thermometer (available from specialist shops) or use the “spoon test".
Press down on the meat using a spoon. If the meat feels firm when pressed, it is
ready; if not, it must be cooked for more time in the oven.
The meat looks too dark and the outside is
burned in several places.
Check that you have selected the correct height and temperature.
The meat looks fine, but the juices have
burned.
Next time, use a smaller dish or add more liquid.
The meat looks fine, but the juices have not
browned and look watery.
Next time, use a larger dish or add less liquid.
Condensation is produced when making gravy
using the roasting juices.
A lot of this moisture evaporates via the condensation outlet, and droplets of
condensation may form on the colder control panel or on the fronts of nearby
kitchen units. This is an unavoidable phenomenon.
Menu Cookware Level Temperature
in °C
Cooking time,
minutes
Notes
Menu 1
Half-cooked boned and rolled
leg of lamb, 1.3 kg
and baked potatoes
Open cookware 1 180 80 After 30 minutes of cooking, you
can place the potatoes around
the leg of lamb and put the cake
in the oven
Cake Corrugated tart baking
tin, Ø 31 cm
3
* Suggestion: 20 minutes before the end of the cooking time, you can add tomatoes around the leg of lamb.
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