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Resumen del manual
With roasting dishes made of stainless steel, browning is not so intense and the meat may be somewhat less well cooked. Increase the cooking times. Information in the tables: Ovenware without a lid = open Ovenware with a lid = closed Always place the ovenware in the centre of the wire rack. Place hot glass ovenware on a dry mat after cooking. The glass could crack if placed on a cold or wet 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 When grilling, preheat the oven for approx. 3 minutes, before placing the food into the cooking compartment. Always grill with the oven door closed. As far as possible, the pieces of food you are grilling should be of equal thickness. This will allow them to brown evenly and remain succulent and juicy. Turn the food you are grilling after Z of the time. Do not add salt to steaks until they have been grilled. Place the food to be grilled directly on the wire rack. If you are grilling a single piece, the best results are achieved by placing it in the centre of the wire rack. The universal pan should also be inserted at level 1. The meat juices are collected in the pan and the oven is kept cleaner. When grilling, do not insert the baking tray or universal pan at level 4 or 5. The high heat distorts it and the cooking compartment can be damaged when removing it. The grill element switches on and off continually. This is normal. The grill setting determines how frequently this will happen. 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 Accessories and Level Type of Temperature Cooking time ovenware heating in °C, grill set-in minutes ting Beef Pot-roasted beef 1.0 kg 1.5 kg 2.0 kg Covered 2 2 2 % % % 200-220 190-210 180-200 120 140 160 Fillet of beef, medium 1.0 kg 1.5 kg Uncovered 2 2 % % 210-230 200-220 70 80 Sirloin, medium 1.0 kg Uncovered 1 4 210-230 50 Steaks, medium, 3 cm thick Wire rack 5 ( 3 15 Veal Joint of veal Pork Joint without rind (e.g. neck) 1.0 kg 2.0 kg 1.0 kg 1.5 kg 2.0 kg Uncovered Uncovered 2 2 1 1 1 % % 4 4 4 190-210 170-190 200-220 190-210 180-200 100 120 100 140 160 Joint with rind (e.g. shoulder) 1.0 kg Uncovered 1 4 200-220 120 1.5 kg 1 4 190-210 150 2.0 kg 1 4 180-200 180 Smoked pork on the bone 1.0 kg Covered 2 % 210-230 70 Lamb Leg of lamb, boned, medium 1.5 kg Uncovered 1 4 150-170 120 Minced meat Meat loaf Made from Uncovered 1 4 170-190 70 500 g meat 20 Meat Weight Accessories and Level Type of Temperature Cooking time ovenware heating in °C, grill set-in minutes ting Sausages Sausages Wire rack 4 ( 3 15 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 in minutes Chicken, whole 1.2 kg Wire rack 2 4 200-220 60-70 Poulard, whole 1.6 kg Wire rack 2 4 190-210 80-90 Chicken, halved 500 g each Wire rack 2 4 200-220 40-50 Chicken portions 300 g each Wire rack 3 4 200-220 30-40 Duck, whole 2.0 kg Wire rack 2 4 170-190 90-100 Goose, whole 3.5-4.0 kg Wire rack 2 4 160-170 110-130 Small turkey, whole 3.0 kg Wire rack 2 4 170-190 80-100 Turkey thigh 1.0 kg Wire rack 2 4 180-200 90-100 Fish upwards. Placing half a potato or a small ovenproof container in the belly of the fish will make it more stable. Turn the pieces of fish after Z of the time. If you are grilling directly on the wire rack, the universal pan Whole fish does not have to be turned. Place the whole fish in should also be inserted at level 1. The liquid is then collected, the oven in its swimming position with its dorsal fin facing thereby keeping the oven cleaner. ...