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The glass could shatter if rested on a wet or cold surface. Roasting Add in a little liquid if the meat is lean. Cover the base of the ovenware with approx. . cm of liquid. Add liquid generously for pot roasts. Cover the base of the ovenware with approx. 1 - 2 cm of liquid. The amount of liquid depends on the type of meat and the material the ovenware is made of. If preparing meat in an enamelled roasting dish, it will need a little more liquid than if cooked in glass ovenware. Roasting dishes made from stainless steel are not ideal. The meat cooks more slowly and browns less fully. Use a higher temperature and/ or a longer cooking time. Grilling Always use the grill with the oven closed. For grilling, preheat the oven for about 3 minutes before the food is placed inside the oven. Place the pieces directly on the wire shelf. If only one piece is prepared, it is best if placed in the centre of the wire shelf. Place the enamel tray at level 1. The tray will help keep the oven clean by catching any meat juices. Do not place the baking tray or universal tray at level 4 or 5. Due to the extreme heat, it could be deformed and cause damage to the oven interior when it is removed. In so far as it is possible, use pieces of the same thickness. This will help them brown evenly and remain juicy. Salt the fillets after grilling. Turn the pieces after Z the time has elapsed. The grill resistance switches on and off automatically. This is normal. The frequency depends on the chosen power level. 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. Meat Weight Cookware Level Type of heating Temperature at °C, Cooking time, grill power minutes Beef stew (e. g. ribs) 1.0 kg covered 2 % 220-240 90 1.5 kg 2 % 210-230 110 2.0 kg 2 % 200-220 130 Beef loin 1.0 kg uncovered 2 % 210-230 70 1.5 kg 2 % 200-220 80 2.0 kg 2 % 190-210 90 Rare roast beef 1.0 kg uncovered 1 7 210-230 40 Steaks, well done* Steaks, rare* Wire shelf 5 5 ( ( 3 3 20 15 Pork without rind ( e. g. neck) 1.0 kg uncovered 1 7 190-210 100 1.5 kg 1 7 180-200 140 2.0 kg 1 7 170-190 160 * Preheat the oven for 5 minutes. Meat Weight Cookware Level Type of heating Temperature at °C, Cooking time, grill power minutes Pork with rind ( e. g. back, leg) 1.0 kg uncovered 1 7 180-200 120 1.5 kg 1 7 170-190 150 2.0 kg 1 7 160-180 180 Smoked pork ribs, on the bone 1.0 kg covered 2 % 210-230 70 Minced meat casserole 750 g of meat uncovered 1 7 170-190 70 Sausages approx. 750 g Wire shelf 4 ( 3 15 Roast veal 1.0 kg uncovered 2 % 190-210 100 2.0 kg 2 % 170-190 120 Boned leg of lamb 1.5 kg uncovered 1 7 150-170 110 * Preheat the oven for 5 minutes. Poultry The weights of the table are for unstuffed birds ready to roast. Place whole birds on the wire shelf initially with the breast side down. Turn once after Z the estimated time. Turn pieces of meat such as turkey pieces or turkey breasts over after half the cooking time has elapsed. Turn the pieces of poultry after Z the time has elapsed. If cooking duck or goose, prick the skin below the wings to release the fat. The birds can be made brown and crunchy if they are smeared with butter, brine or orange juice more or less at the end of cooking time. If grilling directly on the shelf, place the enamel tray on level 1. Poultry Weight Cookware Level Type of heating Temperature in °C Cooking time, minutes Chicken halves, 1 to 4 portions 400 g each Shelf 2 7 200-220 40- 50 Chicken pieces 250 g each Shelf 2 7 200-220 30- 40 Chicken, whole 1 to 4 birds 1.0 kg each Shelf 2 7 190-210 50- 80 Duck 1.7 kg Shelf 2 7 180-200 90- 100 Goose 3.0 kg Shelf 2 7 170-190 110-130 Young turkey 3.0 kg Shelf 2 7 180-200 80- 100 2 turkey legs 800 g each Shelf 2 7 190-210 90- 110 Fish remains stable, place a cut potato or a small container suitable for baking into the abdomen of the fish. Turn the fish pieces after Z the time has elapsed. To cook fish fillets, add a few tablespoons of liquid when Whole fish do not need to be turned over. Bake whole fish in cooking. swimming position with the dorsal fin up. So that the fish If grilling directly on the shelf, place the enamel tray on level 1. Fish Weight Cookware Level Type of heating Temperature in °C Time in minutes Fish, white / mixed (entire piece) 600 g Enamel baking tray 3 % 180-190 45-55 for example, sea bream Oily fish (small pieces) for Shelf* 2 % 180-190 45-55 example, Salmon Hake (stuffed) 1.0 kg Enamel baking tray 3 % 180-190 55-65 * Place the enamel tray on level 1. Tips for roasting and grilling The table does not contain information for Select the next lowest weight from the instructions and extend the time. the weight of the joint....
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