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Tips for roasting and grilling
The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
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
Gratins, soufflés, browned items
Place the cookware on the wire shelf.
To roast directly on the wire shelf without containers, insert the
enameled tray at height 1. This will keep the oven cleaner.
The result of a gratin depends on the size of the dish and gratin
height. The data shown in the table are only given as a guide.
Food
Sweet soufflés (e.g. cheese soufflé with
fruit)
Gratins seasoned with cooked ingredients
(e.g. pasta with a browned topping)
Gratins seasoned with raw ingredients*
(e.g. dauphinoise potatoes)
Brown toast
Grill toast
* The browning must not be more than 2 cm thick.
Ready-made products
Read and note the manufacturer's instructions on the
packaging.
When covering accessories with baking paper, ensure that the
paper is suitable for high temperatures. Cut the paper to the
size of dish to be prepared.
The result depends directly on the type of food. There may be
irregularities and colour differences in the raw products.
Food
Chips
Pizza
Pizzabaguette
Note: The baking tray may deform when frozen foods are being
defrosted. This is due to the accessories being subjected to
different temperatures. The deformation will disappear while
baking.
18
Select the next lowest weight from the instructions and extend the time.
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.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Cookware
Soufflé dish
Soufflé dish or enamel tray
Browning dish or enamel tray 2
Shelf
Shelf
Accessories
Shelf or enamel tray
Shelf
Enamel baking tray
Level
2
3
3
2
5
3+1
Level
Type of heating
3
%
2
%
3
%
Type of
Temperature
heating
at °C, grill power
180-200
%
210-230
%
210-230
%
160-180
7
160-180
7
3
(
170-180
7
Temperature in °C
190-210
200-220
190-200
Cooking time,
minutes
40-50
30-40
20-30
50-70
50-70
4-5
8-12
Time in minutes
20-30
15-20
20-25
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