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per position heating in °C 500 g + add. time Beef Top side, top rump Universal pan with wire insert 2 % 200-220 25 + 25 Lamb Leg Universal pan with wire insert 1 4 150-170 30 + 35 Rack of lamb Universal pan with wire insert 1 4 180-200 25 + 25 Pork Food Dish Shelf position Type of heating Temperature in °C Time, min. per 500 g + add. time Roast joint Universal pan with wire insert 1 4 180-200 35 + 40 Loin joint Universal pan with wire insert 2 % 190-210 25 + 50 Belly Universal pan with wire insert 1 4 220-240 25 + 40 Poultry Chicken Universal pan with wire insert 1 4 200-220 25 + 15 Chicken, portion ( 200-250 g each) Universal pan with wire insert 3 4 210-230 25 + 25 Chicken, quarter (450 g each) Universal pan with wire insert 2 4 220-240 20 + 25 Duck Universal pan with wire insert 1 4 190-210 20 + 20 Grilling When grilling, preheat the oven for approx. 3 minutes, before putting the food in. 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 grilled items after the specified time. Whole fish does not need to be turned. Place the whole fish in the oven in the swimming position with the dorsal fin pointing upwards. Placing a scored potato or a small oven-proof container in the stomach cavity of the fish will provide stability. 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 underneath. To prevent a high degree of smoke from forming, do not insert the pan higher than level 3. The meat juices are collected in the pan and the oven is kept cleaner. 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. Food Dish Shelf posi- Type of Grill setting Time tion heating in minutes Beef Steaks, height 2- 3 cm Wire rack + universal pan 5+3 ( 3 1. side 4-5, 2. side 4-5 Burgers, height 1- 2 cm Wire rack + universal pan 5+ 3 ( 3 1. side 6-8, 2. side 4-6 Lamb Steaks, height 2- 3 cm Wire rack + universal pan 5+3 ( 3 1. side 6-7, 2. side 6-7 Chops, height 2- 3 cm Wire rack + universal pan 5+ 3 ( 3 1. side 5-6, 2. side 5-6 Pork Steaks, height 1- 2 cm Wire rack + universal pan 5+3 ( 3 1. side 6-7, 2. side 6-7 Chops, height 2- 3 cm Wire rack + universal pan 4+ 3 ( 3 1. side 10-12, 2. side 9-10 Burgers, height 1- 2 cm Wire rack + universal pan 5+ 3 ( 3 1. side 6-8, 2. side 4-6 Sausages, thickness 2-4 cm Wire rack + universal pan 4+ 3 ( 3 10-15, turn occasionally Gammon Steaks, height 1- 3 cm Wire rack + universal pan 5+3 ( 3 1. side 4-5, 2. side 3-4 Chicken Drumsticks, 150 g each Breast (boneless) , 150 g each Fish Whole trout, 300 g each Wire rack + universal pan Wire rack + universal pan Wire rack + universal pan 3+ 2 3+ 2 2+ 1 ( ( ( 3 3 2 1. side 17, 2. side 8 1. side 20, 2. side 10 20-25 18 Food Dish Shelf posi- Type of Grill setting Time tion heating in minutes Fillets, 150 g each Wire rack + universal pan 4+ 3 ( 3 1. side 5-7, 2. side 5-7 Tips for roasting and grilling The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint. How to tell when the roast is ready. 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. The roast is too dark and the crackling Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. 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 the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units. 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. 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. Food Dish Shelf posi- Ty...

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