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The amount of liquid depends on the type of meat and the
material the ovenware is made of. If preparing meat in an
enamelled roasting dish, it will need a little more liquid than if
cooked in glass ovenware.
Roasting dishes made from stainless steel are not ideal. The
meat cooks more slowly and browns less fully. Use a higher
temperature and/or a longer cooking time.
Grilling
When grilling, preheat the oven for approx. 3 minutes, before
placing the food into the cooking compartment.
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 the food you are grilling after
Z of the time.
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 at level 1. The meat
juices are collected in the pan and the oven is kept cleaner.
When grilling, 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.
Meat
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.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Meat Weight Accessories and
cookware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Beef
Potroasted beef 1.0 kg Covered 1
%
200-220 100-120
1.5 kg 1
%
190-210 120-140
2.0 kg 1
%
180-200 140-160
Fillet of beef, medium 1.0 kg Uncovered 1
%
210-230 50-70
1.5 kg 1
%
200-220 60-80
Sirloin, medium 1.0 kg Uncovered 1
4
210-230 50-60
Steaks, 3 cm thick, medium Wire rack + univer-
sal pan
3+1
(
3 20-25
Veal
Joint of veal 1.0 kg Uncovered 1
%
190-210 80-100
1.5 kg 1
%
180-200 90-120
2.0 kg 1
%
180-200 100-140
Knuckle of veal 1.5 kg Uncovered 1
%
200-220 120-130
Pork
Joint without rind (e.g. neck) 1.0 kg Uncovered 1
4
190-210 100-120
1.5 kg 1
4
180-200 110-130
2.0 kg 1
4
170-190 120-140
Joint with rind (e.g. shoulder) 1.0 kg Uncovered 1
4
190-210 120-140
1.5 kg 1
4
180-200 130-150
2.0 kg 1
4
170-190 140-160
Fillet of pork 500 g Wire rack + univer-
sal pan
2+1
4
230-240 30-40
Pork joint, lean 1.0 kg Uncovered 1
%
200-220 80-100
1.5 kg 1
%
190-210 90-120
2.0 kg 1
%
180-200 100-130
Smoked pork on the bone 1.0 kg Covered 1
%
200-220 50-60
Steaks, 2 cm thick Wire rack + univer-
sal pan
3+1
(
3 15-20
Pork medallions, 3 cm thick Wire rack + univer-
sal pan
3+1
(
3 12-18
18


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