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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
Preprepared products
Observe the instructions on the packaging.
If you line the accessories with greaseproof paper, make sure
that the paper is suitable for these temperatures. Make sure the
paper is a suitable size for the dish to be cooked.
Food
Pizza, frozen
Pizza with a thin base
Pizza with a thick base
Pizza-Baguette
Pizza, chilled
Pizza
Potato products, frozen
Chips
Duchess potatoes
Hash browns (fried potatoes)
Potato wedges
Baked goods, frozen
Rolls, baguettes
Baked goods, prebaked
Part baked white bread
Fried foods, frozen
Fish fingers
Chicken nuggets
Lasagne, frozen
Lasagne, 400 g
Lasagne, 1200 g
Lasagne, chilled
Lasagne, 400 g
* Preheat.
20
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.
Dish
Universal pan
Universal pan + wire rack
Universal pan
Universal pan + wire rack
Universal pan
Universal pan
Universal pan
Universal pan + baking tray
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan
Universal pan + wire rack
Universal pan
Universal pan
Wire rack
Wire rack
Wire rack
The cooking result greatly depends on the quality of the food.
Pre-browning and unevenness can sometimes even be found
on the raw product.
Leave a little space between bread rolls when crisping them up.
Do not place too many bread rolls on the accessories.
Sprinkle grated cheese over the top of your lasagne to give it a
beautiful and evenly browned finish.
Shelf posi-
Type of
tion
heating
3
*
:
3+1
:
*
3
:
*
3+1
*
:
3
:
*
3
*
:
3
*
:
3+1
*
:
3
:
*
3
*
:
3
*
:
3
*
:
3
:
*
3+1
*
:
3
*
:
3
*
:
2
*
:
2
*
:
2
*
:
Temperature
Time
in °C
in minutes
200-210
10-15
170-180
20-25
200-210
15-20
170-180
20-25
170-180
25-30
200-210
10-15
210-220
20-25
180-190
30-35
200-210
15-20
200-210
15-20
190-210
20-25
180-190
10-15
180-190
15-20
160-170
20-25
200-210
15-20
170-180
20-25
180-190
35-40
180-190
40-50
170-180
25-30
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