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Resumen del manual
For multiple pieces, apply the cooking time for the weight of the heaviest piece. Standing time At the end of the cooking time, switch the oven off and leave the roast to stand for approximately 10 minutes in the cooking compartment with the door closed. The recommended standing time is not included in the cooking times specified. Meal Oven Setting Level Temperature in °C Time in minutes ( per 500 g) Beef Slow roast joint o 3 1 140 40 + 40 Top side / top rump o 3 1 160 30 + 25 Lamb Leg o 3 1 170 30 + 25 Shoulder (on the bone) o 3 1 170 25 + 20 Shoulder (boned and rolled) o 3 1 170 30 + 25 Rack of lamb o 3 1 180 25 + 25 Pork Roasting point o 3 1 180 35 + 35 Loin joint o 3 1 180 30 + 30 Belly o 3 1 160 30 + 25 * + time for Yorkshire pudding Meal Oven Setting Level Temperature in °C Time in minutes ( per 500 g) Gammon Joint o 3 1 160 30 + 30 Chicken Whole chicken o 3 1 170 - 180 20 + 25 Portion ( boned) o 3 1 190 20 + 25 Quarter o 3 1 190 20 + 25 Duck o 3 1 180 20 + 20 Turkey Drumstick o 3 1 180 20 + 20 Crown o 3 1 160 25 + 20 Whole o 3 1 150 - 160 25 + 25 Complete Meal with beef o 3 1 + 3 160 30 + 25* with chicken o 3 1 + 3 180 20 + 25 * + time for Yorkshire pudding Casseroles Oven Setting Level Temperature in ° C Time in minutes ( per 500 g) Diced meat (beef, pork, lamb, chicken) o 3 1 140 40 + 80 Braising steak o 3 1 140 45 + 80 Chicken pieces (boned) o 3 1 140 50 + 70 Tips and tricks Crust too thick and/ or roast too dry Reduce the temperature or shorten the roasting time. Check the shelf height. Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time. The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase the roasting time. Check the core temperature of the joint using a meat thermometer. Steam in the cooking compartment is con- The steam dries during the course of the cooking. If there is an excessive volume of densing on the appliance door steam, you can carefully open the door briefly to dissipate the steam more quickly. The meat is burned slightly during braising Add the meat, vegetables and liquid to the roasting dish in equal proportions. The roasting dish and lid must fit together well and close properly. Reduce the temperature. Grilling In this section, you will find information on ¦ the operating mode ( Full-surface grill ¦ The grilling table Caution! Material damage due to effect of heat: The temperature generated in the cooking compartment is very high. Keep the appliance door closed when using the grill. Never grill with the appliance door open. Notes ¦ It is preferable to use the universal pan with wire insert for grilling ¦ Place the insert wire insert into the universal pan and slide the two in together at the shelf position specified in the grilling table ¦ Always place the food to be grilled in the centre of the wire rack ¦ If you are grilling more than one piece of meat, make sure that they are the same sort of meat and that they are of similar thickness and weight. ¦ Use the wire rack for particularly large quantities. Slide in the wire rack at the shelf position specified in the grilling table. To prevent the cooking compartment from becoming dirty, slide in the universal pan one level lower. ¦ Brush the items to be grilled with a little oil according to taste. ¦ Turn the items after half to two- thirds of the grilling time. You can influence the grilling result by changing the position of the wire rack. Wire rack position Application Place the wire insert in the universal pan with the lower area facing downwards: Suitable for grill items that should be predominantly well-done Place the wire insert in the universal pan with the lower area facing downwards: Suitable for grill items that should be cooked predominantly rare to medium-rare Note: Always use the universal pan in the standard position (not the other way up). The details given in the table are guidelines and apply to the enamelled universal pan with wire insert. The values may vary depending on the type and amount of food to be grilled. You should set the lower of the specified temperatures the first time. The lower temperatures will generally allow more even browning. The values apply to food placed in a cold oven and for meat taken directly from the refrigerator. Meal Oven Setting Level Temperature in °C Time in minutes Beef Steaks, 2 - 3 cm thick o ( 2 270* 1st side: 10 - 13 2nd side: 6 - 8 Burgers, 1 - 2 cm thick o ( 2 270 1st side: 10 - 12 2nd side: 6 - 8 Lamb Steaks, 2 - 3 cm thick o ( 2 270 1st side: 6 - 8 2nd side: 4 - 6 Chops, 2 - 3 cm thick, shoulder ( on the bone) o ( 2 270 1st side: 7 - 9 2nd side: 5 - 8 Pork Steaks, 1 - 2 cm thick o ( 2 270* 1st side: 9 - 12 2nd side: 6 - 8 Chops, 2 - 3 cm thick o ( 2 270 1st side: 10 - 13 2nd side: 8 - 12 Burgers, 1 - 2 cm thick o ( 2 270 1st side: 10 - 12 2nd side: 6 - 8 Sausages, 2 - 4 cm thick o ( 2 270 14 18* * Gammon Steaks, 1 - 2 cm thick o ( 2 270 1st side: 10 -...