41
Roasting and grilling
About the tables
The temperature and roasting time depend on the type and
amount of food being cooked. This is why temperature ranges
are given in the tables. Begin with the lower temperature and, if
necessary, use a higher setting the next time,
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 not suitable for
roasting with microwaves.
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 they have
been removed from the oven. The glass could crack if placed
on a cold or wet surface.
Tips for roasting
Notes
■ 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 approx. two thirds of the ovenware base with 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 for an additional
10 minutes. This allows better distribution of the meat juices.
■ Poultry:
Turn the pieces of meat after
Z of the cooking time has
elapsed.
Tips for grilling
Notes
■ 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 tongs to turn the pieces of food you are grilling. If you
pierce the meat with a fork, the juices will run out and it 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.
Beef
Notes
■ Turn pot-roasted beef after Y and Z of the cooking time.
Finally, allow to stand for approx. a further 10 minutes.
■ Turn tenderloins and sirloins halfway through the cooking
time. Finally, allow to stand for approx. a further 10 minutes.
■ Turn steaks after Z of the cooking time.
Veal
Note: Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. a
further 10 minutes.
The cake has risen in the middle but is
lower around the edge.
Only grease the base of the springform cake tin. After baking, loosen the cake care-
fully with a knife.
The cake is too dark. Select a lower temperature and bake the cake for a little longer.
The cake is too dry. When it is done, make small holes in the cake using a toothpick. Then drizzle fruit
juice or an alcoholic beverage over it. Next time, select a temperature 10 degrees
higher and reduce the baking time.
The bread or cake (e.g. cheesecake) looks
good, but is soggy on the inside (sticky,
streaked with water).
Use slightly less fluid next time and bake for slightly longer at a lower temperature.
When baking cakes with a moist topping, bake the base first, cover with almonds or
bread crumbs and then add the topping. Please follow the recipe and follow the bak-
ing times.
The cake cannot be turned out of the dish
when it is turned upside down.
After baking, allow the cake to cool for a further 5 to 10 minutes, then it will be easier
to turn out of the tin. If it still sticks, carefully loosen the cake around the edges using
a knife. Turn the cake tin upside down again and cover it several times with a cold,
wet cloth. Next time, grease the tin well and sprinkle some bread crumbs into it.
You have measured the temperature of the
oven using your own meat thermometer
and found there is a discrepancy.
The oven temperature is measured by the manufacturer after a specified period of
time using a test rack in the centre of the cooking compartment. Ovenware and
accessories affect the temperature measurement, so there will always be some dis-
crepancy when you measure the temperature yourself.
Sparks are generated between the tin and
the wire rack.
Check that the tin is clean on the outside. Change the position of the tin in the cook-
ing compartment. If this does not help, continue baking but without the microwave.
The baking time will then be longer.
Beef Accessories Type of
heating
Temperature in
°C, grill setting
Microwave power in
watts
Cooking time in min-
utes
Pot-roasted beef,
approx. 1 kg
Ovenware with lid
3
180-200 - 120-143
Fillet of beef, medium,
approx. 1 kg
Ovenware without lid
4
180-200 90 30-40
Sirloin, medium,
approx. 1 kg
Ovenware without lid
4
210-230 180 30-40
Steak, medium, 3 cm thick Higher wire rack
(
3 - each side: 10-15
