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Tested for you in our cooking studio
en
You have measured the temperature of the oven
using your own meat thermometer and found
there is a discrepancy.
Sparks are generated between the tin and the
wire rack.
Roasting and grilling
About the tables
The temperature and roasting time depend on the type
and amount of food being cooked. This is why
temperature ranges are given in the tables. Begin with
the lower temperature and, if necessary, use a higher
setting the next time,
For more information, see the section entitled
which follows the tables.
grilling and roasting
Ovenware
You may use any heatresistant ovenware which is
suitable for use in a microwave. Metal roasting dishes
are not suitable for roasting with microwaves.
The ovenware can become very hot. Use oven gloves
to take the ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after
they have been removed from the oven. The glass
could crack if placed on a cold or wet surface.
Tips for roasting
Notes
Use a deep roasting dish for roasting meat and
■
poultry.
Check that your ovenware fits in the cooking
■
compartment. It should not be too big.
Beef
Notes
Turn pot-roasted beef after Y and Z of the cooking
■
time.Finally, allow to stand for a further 10 minutes
approximately.
Beef
Pot-roasted beef, approx. 1 kg
Fillet of beef, medium,
approx. 1 kg
Sirloin, medium, approx. 1 kg
Steak, medium, 3 cm thick
30
The oven temperature is measured by the manufacturer after a specified period of time using a
test rack in the centre of the cooking compartment. Ovenware and accessories affect the temper-
ature measurement, so there will always be some discrepancy when you measure the tempera-
ture yourself.
Check that the tin is clean on the outside. Change the position of the tin in the cooking compart-
ment. If this does not help, continue baking but without the microwave. The baking time will then
be longer.
Tips for
Accessories
Heating
function
Cookware with lid
3
Cookware without lid
4
Cookware without lid
4
Tall wire rack
(
Meat:
■
Cover approx. two thirds of the ovenware base with
liquid. Add slightly more liquid for pot roasts. 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.
Poultry:
■
Turn the pieces of meat after Z of the cooking time
has elapsed.
Tips for grilling
Notes
Always keep the oven door closed when grilling and
■
do not preheat.
As far as possible, the pieces of food you are grilling
■
should be of equal thickness. Steaks should be at
least 2 to 3 cm thick. This will allow them to brown
evenly and remain succulent and juicy. Do not add
salt to steaks until they have been grilled.
Use tongs to turn the pieces of food you are grilling.
■
If you pierce the meat with a fork, the juices will run
out and it will become dry.
Dark meat, e.g. beef, browns more quickly than
■
lighter-coloured meat such as veal or pork. When
grilling light-coloured meat or fish, these often only
brown slightly on the surface, although they are
cooked and juicy on the inside.
The grill element switches off and on again
■
automatically. This is normal. The grill setting
determines how frequently this will happen.
Turn fillets of beef and sirloin steaks halfway through
■
the cooking time. Finally, allow to stand for a further
10 minutes approximately.
Turn steaks after Z of the cooking time.
■
Temperature in °C,
Microwave power set-
grill setting
ting in watts
180-200
-
180-200
90
210-230
180
3
-
Cooking time in min-
utes
120-143
30-40
30-40
Each side: 10-15
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