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neck) Joint with rind (e. g. shoulder) Fillet of pork 1.0 kg 1.5 kg 2.0 kg 1.0 kg 1.5 kg 2.0 kg 500 g universal pan with grill tray uncovered wire rack + universal pan 1 1 1 1 1 1 3+ 1 4 4 4 4 4 4 4 190-210 180-200 170-190 190-210 180-200 170-190 230-240 120 150 170 130 160 190 30 Meat Weight Accessories and ovenware Level Type of heating Temperature in ° C, grill setting Cooking time in minutes Pork joint, lean 1.0 kg uncovered 2 % 190-210 120 1.5 kg 2 % 180-200 140 2.0 kg 2 % 170-190 160 Smoked pork on the bone 1.0 kg covered 2 % 210-230 70 Steaks, 2 cm thick Pork medallions, 3 cm thick Lamb Saddle of lamb on the bone 1.5 wire rack + universal pan wire rack + universal pan kg uncovered 5+ 1 5+ 1 2 ( ( 4 3 3 190-210 15 10 60 Leg of lamb, boned, medium 1.5 kg uncovered 1 4 160-180 120 Game Saddle of venison on the bone 1.5 kg uncovered 2 % 200-220 50 Leg of roe venison, boned 1.5 kg covered 2 % 210-230 100 Wild boar joint 1.5 kg covered 2 % 180-200 140 Joint of venison 1.5 kg covered 2 % 180-200 130 Rabbit 2.0 kg covered 2 % 220-240 60 Minced meat Meat loaf Made from 500 Sausages g meat uncovered 1 4 180-200 80 Sausages wire rack + 4+ 1 ( 3 15 universal pan 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. Poultry Weight Accessories and Level Type of Temperature Cooking time ovenware heating in ° C, grill in minutes setting Chicken, whole 1.2 kg wire rack + 2+ 1 4 220-240 60-70 universal pan Poulard, whole 1.6 kg wire rack + 2+ 1 4 210-230 80-90 universal pan Chicken, halved 500 g each universal pan with 2 4 220-240 40-50 grill tray Chicken portions 150 g each universal pan with 3 4 210-230 30-40 grill tray Chicken portions 300 g each universal pan with 3 4 210-230 35-45 grill tray Chicken breast 200 g each wire rack + 3+ 1 ( 3 30-40 universal pan Duck, whole 2.0 kg wire rack + 2+ 1 4 190-210 100-110 universal pan Duck breast 300 g each universal pan with 3 4 240-260 30-40 grill tray Goose, whole 3.5-4.0 kg wire rack + 2+ 1 4 170-190 120-140 universal pan Goose legs 400 g each universal pan with 3 4 220-240 40-50 grill tray 20 Poultry Weight Accessories and Level Type of Temperature Cooking time ovenware heating in °C, grill in minutes setting Small turkey, whole 3.0 kg wire rack + 2+ 1 4 180-200 80-100 universal pan Rolled turkey joint 1.5 kg uncovered 1 4 200-220 110-130 Turkey breast 1.0 kg covered 2 % 180-200 90 Turkey thigh 1.0 kg universal pan with 2 4 180-200 90-100 grill tray Fish upwards. Placing half a potato or a small ovenproof container in the stomach cavity of the fish will make it more stable. Turn the pieces of fish after Z of the time. For fish fillet, add a few tablespoons of liquid to provide steam. Whole fish does not have to be turned. Place the whole fish in the oven in its swimming position with its dorsal fin facing Fish Weight Accessories and ovenware Level Type of Temperature Cooking time heating in ° C, grill in minutes setting Fish, whole 300 g each universal pan with grill tray 2 ( 2 20- 25 (approx. ) 1.0 kg wire rack + universal pan 2+1 4 200-220 45- 55 1.5 kg wire rack + universal pan 2+1 4 190-210 60- 70 2.0 kg covered 2 % 190-210 70- 80 Fish steak, 3 cm thick universal pan with grill tray 3 ( 2 20- 25 Fish fillet covered 2 % 210-230 25- 30 Tips for roasting and grilling The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint. 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 Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery. 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. Bakes, gratins, toast with toppings How well cooked the bake is will depend on the size of the ovenware and the height of the bake. The figures in the table Always place ovenware on the wire rack. are only average values. If you are gri...
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