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For more information, see the section entitled “Tips for
grilling and roasting
” which follows the tables.
Ovenware: You may use any heatresistant ovenware
which is suitable for use in a microwave. Metal roasting
dishes are only suitable for roasting without the
microwave function.
The ovenware can become very hot. Use oven gloves to
take the ovenware out of the oven.
Place hot glass ovenware on a dry kitchen towel after
removal from the oven. The glass could crack if placed
on a cold or wet surface.
Tips for roasting: Use a deep roasting dish for roasting
meat and poultry.
Check that your ovenware fits in the cooking
compartment. It should not be too big.
Meat: Cover the base of the ovenware with a little liquid.
Add slightly more liquid for pot roasts. Turn pieces of
meat halfway through the cooking time. When the roast
is ready, turn off the oven and allow it to rest in the oven
for an additional 10 minutes. This allows better
distribution of the meat juices.
Tips for grilling: Always keep the oven door closed
when grilling and do not preheat.
As far as possible, the pieces of food you are grilling
should be of equal thickness. Steaks should be at least
2 to 3 cm thick. This will allow them to brown evenly and
remain succulent and juicy. Do not add salt to steaks
until they have been grilled.
Use grill tongs to turn the pieces of food you are
grilling. If you pierce the meat with a fork, the juices will
run out and the meat will become dry.
Dark meat, e.g. beef, browns more quickly than lighter-
coloured meat such as veal or pork. When grilling light-
coloured meat or fish, these often only brown slightly on
the surface, although they are cooked and juicy on the
inside.
The grill element switches off and on again
automatically. This is normal. The grill setting
determines how frequently this will happen.
Tips for braising: Use ovenware with a lid for braising
fish.
Add two to three tablespoons of liquid and a little lemon
juice or vinegar to the ovenware.
Dish Quantity Microwave output set-
ting in watts, cooking
time in minutes
Level Type of
heating
Temperature
in °C, grill
setting
Notes
Pot-roasted beef approx.1000 g 180 W, 80-90 mins 0
R
160-170 Ovenware with lid.
Sirloin, medium rare approx. 1000 g 180 W, 30-40 mins 0
R
180-200 Ovenware without lid.
Turn halfway through the
cooking time.
Boned pork without
rind, e.g. neck
approx. 750 g 360 W, 35-45 mins 0
R
170-180 Ovenware without lid.
Boned pork with
crackling*, e.g. should
er
approx.1000 g 180 W, 80-90 mins 0
R
170-180 Ovenware without lid.
Do not turn.
Pork loin approx. 500-600 g 180 W, 35-40 mins 0
R
180-190 Ovenware without lid.
Meat loaf approx. 750 g 360 W, 30-35 mins 0
H
200-210 Ovenware without lid.
Chicken, whole approx. 1000-
1200 g
360 W, 30-40 mins 0
Z
230-250 Ovenware with lid. Place
with the breast side up.
Do not turn.
Chicken pieces, e.g.
chicken quarters
approx. 800 g 360 W, 20-30 mins 0
Z
230-250 Ovenware without lid.
Place with the skin side
up. Do not turn.
Duck approx. 1500-
1700 g
180 W, 70-80 mins 0
Z
220-240 Ovenware with lid. Do
not turn.
Duck breast
Duck breast, 2 pieces
approx. 500 g
250-300 g each
180 W, 15-20 mins 0
Q
3 Ovenware without lid.
Place with the skin side
up. Do not turn.
Goose breast, goose
legs
700-900 g 180 W, 30-40 mins 0
Q
2 Deep ovenware without
lid. Do not turn.
Fish, scalloped approx. 500 g 600 W, 10-15 mins 0
Q
3 Ovenware without lid.
Defrost frozen fish
before cooking.
* Make cuts in the pork rind.
37


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