33
Fish
Turn the pieces of fish after
Z of the time.
Whole fish does not have to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin facing
upwards. Placing half a potato or a small ovenproof container
in the stomach cavity of the fish will make it more stable.
For fish fillet, add a few tablespoons of liquid to provide steam.
Types of heating:
■ % = Top/bottom heating
■ 4 =Hot air grilling
■ ( = Grill, large area
Tips for roasting and grilling
Slow cooking
Slow cooking, also known as low-temperature cooking, is the
ideal cooking method for tender pieces of meat that are to be
cooked medium rare or à point. Meat remains very succulent
and tender.
The benefit of this cooking method is that it allows lots of scope
for menu planning because slow-cooked meat is easy to keep
warm.
Notes
■ Only use fresh, good-quality meat. Carefully remove sinews
and fat from around the edge. Fat develops a strong, distinct
taste during slow cooking.
■ Larger pieces of meat do not need to be turned.
■ Meat can be carved immediately following slow cooking. No
standing time is required.
■ Due to the special cooking method, the meat looks pink, i.e.
medium rare. This does not mean, however, that it is raw or
not well done enough.
■ If you want to make gravy, cook the meat in ovenware with a
lid. Please note that the cooking times will be reduced.
■ In order to check whether the meat is cooked, use a meat
thermometer. A core temperature of 60 °C should be
maintained for at least 30 minutes.
Chicken breast 200 g each wire rack 3
(
3 30-40
Duck, whole 2.0 kg wire rack 2
4
190-210 100-110
Duck breast 300 g each wire rack 3
4
240-260 30-40
Goose, whole 3.5-4.0 kg wire rack 2
4
170-190 120-140
Goose legs 400 g each wire rack 3
4
220-240 40-50
Small turkey, whole 3.0 kg wire rack 2
4
180-200 80-100
Rolled turkey joint 1.5 kg uncovered 1
4
200-220 110-130
Turkey breast 1.0 kg covered 2
%
180-200 80-90
Turkey thigh 1.0 kg wire rack 2
4
180-200 90-100
Poultry Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Fish Weight Accessories and
ovenware
Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Fish, whole 300 g each
(approx.)
wire rack 2
(
2 20-25
1.0 kg wire rack 2
4
200-220 45-55
1.5 kg wire rack 2
4
190-210 60-70
2.0 kg covered 2
%
190-210 70-80
Fish steak, 3 cm thick wire rack 3
(
2 20-25
Fish fillet covered 2
%
210-230 25-30
The table does not contain information
for the weight of the joint.
Select the next lowest weight from the instructions and extend the time.
How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”.
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is partly burnt.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are
too clear and watery.
Next time, use a larger roasting dish and use less liquid.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
