English
En-61
Meat and poultry
Your oven allows you to cook meat using
combination cooking (automatic programmes
or manual mode, ideal for large pieces of meat
or slow-cooking), using traditional methods -
convection heating, grill (for small pieces of
meat or specific recipes) and finally using
microwaves only (to quickly finish cooking a
fricassee, poultry in sauce or meat cooked on
the barbecue).
Combination cooking
Automatic programmes
(Whole Poultry).
This program allows you to
roast poultry without having to calculate the
cooking time. It combines traditional heating
with microwaves in order to obtain well-
browned roast chicken more quickly.
(900 to 2000 g): Whole chicken, duck or spring
chicken, turkey legs and turkey breast. Oven
must be preheated. Start cooking with breast or
skin side down. Turn at beep sound.
Advice for using automatic
programmes:
• Accessories: use only the accessories
displayed, which are also given on page 16
of the operating instructions.
• Beeps: when you hear the beep, remember
to turn the meat.
• Preheating- for whole poultry program
only - is necessary
• Not suitable for frozen meat or meat which
has just been defrosted.
Allow meat to stand for at least 2 hours after
defrosting.
Manual Combination cooking
This is used for roasting all other joints and for
poultry. See charts on page 62 and 63. It is
preferable to preheat the oven when using
manual combination cooking.
Accessories and containers
It is recommended to place the meat on a thin
heat-resistant tray which is microwave safe or
on the metal tray. Large pieces of meat (large
poultry, whole leg of lamb) can be cooked
directly on the metal tray. Dishes containing
meat to be grilled (pieces of chicken, beef ribs)
should be placed on the wire rack. Do not
cover.
• After cooking it is important to allow roast
meat to stand out of the oven, wrapped in
aluminium foil, for 10 to 15 minutes in order to
complete cooking and make it easier to carve.
Advice for combination cooking for
meat
• Do not add salt to the meat before cooking
but afterwards.
• It is important to check the food several
times during cooking (in both Automatic and
manual modes) so you can adjust the
cooking time if necessary.
• Arrange the chicken legs or other poultry so
that the most meaty parts are at the edges of
the dish.
Traditional cooking: convection
heating, grill.
You will find a chart of cooking times using the
Grill on page 9. But you can also use your
usual recipe books for these traditional cooking
methods.
• You can roast meat in your oven in the
traditional way by preheating the oven in
Convection Heating mode before putting the
meat for roasting into the oven and entering
the cooking time. Preheating is essential in
order to seal the meat or poultry.
• The Grill will cook thin pieces of meat:
cutlets, lamb chops, andouillette sausages. It
is not a griddle and is therefore not suitable
for grilling thin pieces of meat such as steaks
or chipolatas. It is not necessary to
preheat the grill.
Note: most importantly the meat must not be
covered, as it cooks due to external heat only.
