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Constructa CF030250 Manual

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Meat, poultry, fish
Ovenware
You may use any heatresistant ovenware. The universal pan is
suitable for large roasts.
Glass ovenware is the most suitable. Ensure that the lid of the
roasting dish fits well and closes properly.
Add a little more liquid when using enamelled roasting dishes.
With roasting dishes made of stainless steel, browning is not so
intense and the meat may be somewhat less well cooked.
Increase the cooking times.
Information in the tables:
Ovenware without a lid = open
Ovenware with a lid = closed
Always place the ovenware in the centre of the wire rack.
Place hot glass ovenware on a dry mat after cooking. The glass
could crack if placed on a cold or wet surface.
Roasting
Add in a little liquid if the meat is lean. Cover the base of the
ovenware with approx. ½ cm of liquid.
Add liquid generously for pot roasts. Cover the base of the
ovenware with approx. 1 - 2 cm of liquid.
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.
Tips for grilling
Always grill with the oven door closed.
Heat the grill for approximately 3 minutes before placing the
food to be grilled on the wire rack.
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,
keeping the oven cleaner.
Do not insert the baking tray or universal pan at level 4. They
may become deformed at high temperatures and damage the
cooking compartment when they are removed.
If possible, grill items should be of equal thickness. This will
allow them to brown evenly and remain succulent and juicy.
Only add salt to steaks once they have been grilled.
Turn grilled items after Z of the specified time.
The grill element switches on and off intermittently. This is
normal. The grill setting determines how frequently this occurs.
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
ovenware
Level Type of
heating
Temperature
°C, grill setting
Cooking time
in minutes
Beef
Joint of beef 1.0 kg Covered 2 %200-220 120
1.5 kg 2 %190-210 140
2.0 kg 2 %180-200 160
Tenderloin, medium rare 1.0 kg Uncovered 1 %210-230 70
1.5 kg 1 %200-220 80
Sirloin, medium rare 1.0 kg Uncovered 1 4230-250 50
Steaks, 3 cm, medium rare Wire rack + univer-
sal pan 4+1 (315
Veal
Joint of veal 1.0 kg Uncovered 1 %200-220 100
1.5 kg 1 %190-210 120
2.0 kg 1 %180-200 140
Pork
without rind (e.g. neck) 1.0 kg Uncovered 1 4190-210 120
1.5 kg 1 4180-200 150
2.0 kg 1 4170-190 170
with rind (e.g. shoulder) 1.0 kg Uncovered 1 4180-200 130
1.5 kg 1 4190-210 160
2.0 kg 1 4170-190 190
Smoked pork on the bone 1.0 kg Covered 1 %210-230 80
Lamb
Leg of lamb, boned, medium 1.5 kg Uncovered 1 4170-190 120
Minced meat
Meat loaf approx.
750 g Uncovered 1 4180-200 70
… 48 …


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