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57
Meat
Your appliance offers you many heating types for
preparing meat. You can find the ideal settings for many
dishes in the settings tables.
Roasting and braising
Baste lean meat with fat as required or cover it with
strips of bacon.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended standing time is not included in the
cooking time specified.
Roasting on the wire rack
On the wire rack, meat will become very crispy on all
sides.
Depending on the size and type of the meat, add up to
^ litres of water to the universal pan. Any dripping fat
and meat juices will be caught. You can prepare a
sauce using these meat juices. In addition, less smoke
is generated, and the cooking compartment stays
cleaner.
Slide the wire rack in at the indicated shelf position with
the imprint "Microwave" facing the appliance door and
the outer rail facing downwards. In addition, slide the
universal pan in at the shelf position underneath with
the slanted edge facing the appliance door.
Roasting and braising in cookware
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.
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Add in a little liquid for roasting if the meat is lean. A
covering of approx. ^ cm depth should be applied to
the base of any glass cookware.
Duck and goose
Duck, 2 kg Wire rack 2 7 180-200 - - 90-110
Duck, 2 kg Wire rack 2 < 150-160 - 2 70-90
7 180-190 - - 30-40
Duck, 2 kg Wire rack 2 7 170-190 180 - 60-80
Duck breast, 300 g each Wire rack 3 7 230-250 - - 17-20
Duck breast, 300 g each Wire rack 3 7 220-240 - 2 15-20
Goose, 3 kg Wire rack 2 7 160-180 - - 120-150
Goose, 3 kg Wire rack 2 < 130-140 - 2 110-120
< 150-160 - 2 20-30
7 170-180 - - 30-40
Goose, 3 kg Wire rack 2 7 170-190 180 - 80-90
Goose legs, 350 g each Wire rack 2 7 210-230 - - 40-50
Goose legs, 350 g each Wire rack 3 7 190-200 - 2 45-55
Goose legs, 350 g each Wire rack 2 7 170-190 180 - 30-40
Turkey
Small turkey, 2.5 kg Wire rack 2 7 180-200 - - 70-90
Small turkey, 2.5 kg Wire rack 2 < 140-150 - 2 70-80
7 170-180 - - 20-30
Small turkey, 2.5 kg Wire rack 2 < 170-190 180 - 60-80
Turkey breast, boned, 1 kg Cookware, covered 2 % 240-260 - - 80-100
Turkey thigh, with bone, 1 kg Wire rack 2 7 180-200 - - 80-100
Turkey thigh, with bone, 1 kg Wire rack 2 7 170-180 - 2 80-100
Turkey thigh, with bone, 1 kg Cookware, covered 2 7 210-230 360 - 45-50
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
MW power in
watts
Steam in-
tensity
Cooking
time in
mins.
* Preheat
57


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