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Tips for roasting and grilling
Bakes, gratins
Notes
The table applies to dishes placed in a cold oven.
Place the bake in microwaveable ovenware on the cooking
compartment floor.
Meat loaf
approx. 750 g
360 W, 30-35 mins 0
5
200-210 Ovenware without lid, on the cook-
ing compartment floor. When fin-
ished, leave to stand for
10 minutes.
Chicken, whole
approx. 1000 to 1200 g
360 W, 30-40 mins 0
7
230-250 Ovenware with lid, on the cooking
compartment floor. Place with the
breast side up. Do not turn.
Chicken portions, e.g. chicken
quarters
approx. 800 g
360 W, 2030 mins 0
7
230-250 Uncovered dish. Place with the
skin side up. Do not turn.
Duck
1500 to 1700 g
180 W, 7080 mins 0
7
220-240 Ovenware with lid, on the cooking
compartment floor. Do not turn.
Duck breast
approx. 500 g duck breast
2 pieces, 250 to 300 g each
180 W, 15-20 mins 0
(
3 Ovenware without lid, on the cook-
ing compartment floor. Place with
the skin side up. Do not turn.
Goose breast, goose legs
700 to 900 g
180 W, 3040 mins 0
(
2 Deep cookware without lid, on the
cooking compartment floor. Do not
turn.
Fish, scalloped
approx. 500 g
600 W, 10-15 mins 0
(
3 Uncovered dish. Defrost frozen fish
before cooking.
Quantity Weight Level Type of
heating
Grill setting Cooking time in minutes
Steaks
2 to 3 cm thick
2 to 3 pieces approx. 200 g
each
1+3**
(
3
3
1st side: approx.10-15
2nd side: approx. 5-10
Neck steaks
2 to 3 cm thick
2 to 3 pieces approx. 120 g
each
1+3**
(
2
2
1st side: approx. 15-20
2nd side: approx. 10-15
Grilled sausages 4 to 6 pieces approx. 150 g
each
1+3**
(
3
3
1st side: approx.10-15
2nd side: approx. 5-10
Fish steak* 2 to 3 pieces approx. 150 g
each
1+3**
(
3
3
1st side: approx. 10-12
2nd side: approx. 8-12
Fish, whole
e. g. trout
2 to 3 pieces approx. 300 g
each
1+3**
(
2
2
1st side: approx.10-15
2nd side: approx. 10-15
Toast 12 slices - 3
(
3
3
1st side: approx. 3-5
2nd side: approx. 2-3
Toast 4 slices*** - 3
*
- 1st side: approx. 5-6
2nd side: approx. 3-4
Toast with topping 2 to 4 slices**** - 1+3**
(
3 Depending on topping: 8-10
* Grease the wire rack first with oil.
** Slide the wire rack in at level 3 and the baking tray at level 1.
*** Place the slices of bread next to each other in the centre of the wire rack.
**** Toast the slices of bread in advance
The table does not contain information for the
weight of the joint.
For small roasts, select a higher temperature and a shorter cooking time. For
larger roasts, select a lower temperature and a longer cooking time.
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 looks good but the juices are burnt. Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too
clear and watery.
Next time, use a larger roasting dish and add less liquid.
The roast is not well-done enough. Carve the roast. Prepare the gravy in the roasting dish and place the slices of roast
meat in the gravy. Finish cooking the meat using the microwave only.
Microwave power setting
in watts, cooking time in
minutes
Level Type of
heating
Temperature in
°C, grill setting
Notes
* Make cuts in the rind for pork.
22


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