en Tested for you in our cooking studio
42
Place the food to be grilled on the wire rack. Place the
glass tray underneath the wire rack to collect any
dripping fat.
Try to use pieces of food of a similar thickness and
weight. This will allow them to brown evenly and remain
succulent and juicy. Place the food to be grilled directly
onto the wire rack.
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.
Do not add salt to the meat until it has been grilled. Salt
draws water from the meat.
Notes
■The grill elements continuously switch on and off;
this is normal. The grill setting determines how
frequently this occurs.
■Smoke may be produced when grilling.
Recommended settings
The settings are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
The table lists specifications for poultry, meat and fish
with default values for the weight. If you wish to prepare
heavier poultry, meat or fish, always use the lower
temperature. If cooking more than one piece, use the
weight of the heaviest piece as a basis for determining
the cooking time. The individual pieces should be
approximately the same size.
The larger the poultry, meat or fish, the lower the
cooking temperature and the longer the cooking time.
Turn poultry, meat and fish if specified in the settings
table.
Poultry
When cooking duck or goose, pierce the skin on the
underside of the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
breasts.
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
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. This
liquid should just about cover the bottom of the glass
cookware.
Score the rind crosswise.
When the joint is ready, turn off the oven and allow it to
rest for a further 10minutes in the cooking
compartment, keeping the door closed. This helps
distribute the meat juices more evenly. Wrap the joint in
aluminium foil if necessary. The recommended resting
time is not included in the indicated cooking time.
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 depends on the type of meat, the
material the cookware is made from and on whether or
not a lid is used. If preparing meat in an enamelled or
dark metal roasting dish, it will need a little more liquid
than if cooked in glass cookware.
The liquid in the cookware evaporates 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. Cover the bottom of the cookware with approx. 1-
2cm of liquid.
Fish
Whole fish does not need to be turned. You can tell
when the fish is cooked because the dorsal fin can be
removed easily.
If you would like to cook fish on the wire rack, coat the
wire rack with a little oil beforehand as this will make it
easier to remove the fish later.
Poultry
Dish Cookware Shelf po-
sition
Heating
function
Tempera-
ture
Grill set-
ting
Microwave
setting
Steam
setting
Cooking
time
in min
Notes
Chicken, whole,
1.3 kg (boil)
Cookware,
covered
0!- - 600 - 25-35 Turn halfway
through.
Chicken, whole,
1.3 kg (roast)
Cookware,
uncovered
04+"+!190 - 360 3 40-45 Place with the
breast side up. Do
not turn. Leave to
stand for
5 minutes.
Chicken portions,
e.g. chicken quar-
ters, 800 g
Cookware,
uncovered
04+!190 - 180 - 20-35 Pierce the skin.
Place with the skin
side up. Do not
turn.
side up. Do not
turn.
turn.
utes afterwards.
750 g, e.g. neck
afterwards.
e.g. shoulder
afterwards. Do
not turn.
afterwards.
afterwards.
