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Tips and tricks
Grilling
In this section, you will find information on
Grilling in general
Circo-roasting 4
Radiant grilling (
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
Always use the wire rack and the universal pan when grilling.
Slide in the wire rack at the shelf position specified in the
grilling table. To prevent the cooking compartment from
becoming dirty, slide in the universal pan one level lower.
Always place the food to be grilled in the centre of the wire rack
If you are grilling more than one piece of meat, make sure that
they are the same sort of meat and that they are of similar
thickness and weight.
Circo-roasting
The 4 Circo-roasting operating mode is ideal for poultry or
meat (e.g. roast pork with crackling) that is to be crispy.
Turn large items of food after approximately half to two-thirds of
the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the type of food you are cooking, the cooking
compartment may become very dirty when you cook food using
Veal
Joint/breast of veal (1.5 kg) 1 160 - 170 90 - 120 2 180 - 200
Joint/breast of veal (2.5 kg) 1 160 - 170 120 - 150 2 170 - 190
Knuckle 1 160 - 170 100 - 130 2 190 - 210
Lamb
Leg, boned 1 180 - 190 70 - 110 2 200 - 220
Loin on the bone 1 180 - 190* 40 - 50 2 200 - 220*
Loin, boned 1 180 - 190* 30 - 40 2 200 - 220*
Poultry
Chicken, whole (1 kg) 1 170 - 180 60 - 70 2 200 - 220
Duck, whole (2 3 kg) 1 150 - 160 90 - 120 2 190 - 210
Goose, whole (3 4 kg) 1 150 - 160 130 - 180 2*** 180 - 200
Game
Joint/leg of roe venison, boned (1.5 kg) 1 160 - 170 90 - 120 2 190 - 210
Wild boar joint (1.5 kg) 1 160 - 170 120 - 140 2 190 - 210
Joint of venison (1.5 kg) 1 160 - 170 100 - 120 2 190 - 210
Rabbit 1 160 - 170 70 - 80 2 180 - 200
Fish
Fish, whole (300 g) 1 160 - 170 30 - 40 2 180 - 200
Fish, whole (700 g) 1 160 - 170 40 - 50 2 180 - 200
CircoTherm®
3 Top/bottom heat %
Item Shelf
height
Tempera-
ture in °C
Roasting time in
minutes
Shelf
height
Tempera-
ture in °C
* Preheat oven
** Roast pot roasts with a lid on the roasting dish
*** Use shelf height 1 for tall items
Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
Steam in the cooking compartment is con-
densing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
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