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Meat
Baste lean meat with fat as required or cover it with
strips of bacon.
When roasting, add a little liquid if the meat is lean. A
covering of approx.
cm depth should be applied to
^
the base of any glass cookware.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended resting time is not included in the
cooking time indicated.
It is more convenient to roast and braise meat in
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and prepare
the sauce in the cookware itself.
The quantity of liquid is dependent on the type of meat,
the cookware material and also on whether or not a lid
is used. If preparing meat in an enamelled or dark metal
Poultry
Dish
Chicken, 1.3 kg
Small chicken portions, 250 g each
Chicken, goujons, nuggets, frozen
Duck, 2 kg
Duck breast, medium, 300 g each
Goose, 3 kg
Goose legs, 350 g each
Small turkey, 2.5 kg
Turkey breast, boned, 1 kg
Turkey thigh, bone in, 1 kg
Meat
Dish
Joint of pork without rind, e.g. neck, 1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg
Pork tenderloin steak, 1.5 kg
Pork steaks, 2 cm thick
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Burger, 3-4 cm thick
* Do not turn
** Slide the universal pan in at shelf position 1
28
Accessories/cookware
Wire rack
Wire rack
Universal pan
Wire rack
Wire rack
Wire rack
Wire rack
Wire rack
Cookware, covered
Wire rack
Accessories/cookware
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
roasting dish, it will need a little more liquid than if
cooked in glass cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
The distance between the meat and the lid should be at
least 3 cm. The meat may rise.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering approx. 1-2 cm deep should be
applied to the base of the cookware.
Fish
Fish cooked whole does not have to be turned. Place
the whole fish into the cooking compartment in
swimming position with the dorsal fin facing upwards.
Placing half a potato or a small oven-proof container in
the stomach cavity of the fish will provide stability.
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
When stewing, add two to three tablespoons of liquid
and a little lemon juice or vinegar into the cookware.
Shelf posi-
Heating
tion
function
2
%
3
%
3
%
2
%
3
%
(
2
%
3
%
2
%
2
%
2
%
Shelf posi-
Heating
tion
function
2
%
2
%
2
%
4
(
3
%
2
8
2
%
4
(
Temperature
Cooking time
in °C
in min
200-220
60-80
210-230
40-50
190-210
20-30
200-220
100-120
210-230
35-40
3
3-5
200-220
120-140
230-250
40-50
210-230
80-100
240-260
80-90
190-210
100-120
Step
Tempera-
Cooking
ture in °C
time in
min
-
210-230
140-160
-
210-230
170-190
-
190-210
130-140
-
3
20-25**
-
210-220
45-55
-
210-220
90-100
-
210-220
60-70
-
3
25-30**
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