43
Fish
Notes
■ For grilling, place the whole fish, e.g. trout, onto the middle of
the higher wire rack.
■ Grease the wire rack with oil beforehand.
Tips for roasting and grilling
Bakes, gratins, toast with toppings
Notes
■ The values in the table apply to food placed in a cold oven.
■ For bakes, potato gratins and lasagne, use a microwaveable,
heat-resistant ovenproof dish 4 to 5 cm deep.
■ Place the bake on the lower wire rack.
■ Leave bakes and gratins to cook in the oven for a further
5 minutes after switching off.
■ Cheese on toast:
Pretoast slices of bread.
Convenience products, frozen
Notes
■ Observe the instructions on the packaging.
■ The values in the table apply to food placed in a cold oven.
Poultry Accessories Type of
heating
Temperature in
°C, grill setting
Microwave power
in watts
Cooking
time in min-
utes
Chicken, whole, approx. 1.2 kg Ovenware with lid
4
220-230 360 35-45
Poulard, whole, approx. 1.6 kg Ovenware with lid
4
220-230 360
180
30
20-30
Chicken, halves, 500 g each Ovenware without lid
4
180-200 360 30-35
Chicken portions, approx. 800 g Ovenware without lid
3
210-230 360 20-30
Chicken breast with skin and bones,
2 pieces, approx. 350-450 g
Ovenware without lid
4
190-210 180 30-40
Duck breast with skin, 2 pieces,
300-400 g each
Ovenware without lid
š
3 90 20-30
Goose breast, 2 pieces, 500 g each Ovenware without lid
4
210-230 90 25-30
Goose legs, 4 pieces, approx. 1.5 kg Ovenware without lid
3
210-230 180 30-40
Turkey breast, approx. 1 kg Ovenware with lid
3
200-220 - 90-100
Turkey drumsticks, approx. 1.3 kg Ovenware with lid
4
200-220 180 50-60
Fish Accessories Type of
heating
Temperature °C Cooking time in min-
utes
Fish steak, e.g. salmon, 3 cm thick, grilled Higher wire rack
š
3 20-25
Whole fish, 23 pieces, 300 g each, grilled Higher wire rack
š
3 20-30
The table does not contain information for the
weight of the joint.
For small roasts, select a higher temperature and a shorter cooking time. For
larger roasts, select a lower temperature and a longer cooking 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 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 add less liquid.
The roast is not well-done enough. Carve the roast. Prepare the gravy in the roasting dish and place the slices of roast
meat in the gravy. Finish cooking the meat using the microwave only.
Bakes, gratins, toasts Accessories Type of
heating
Temperature in
°C, grill setting
Microwave power in
watts
Cooking time in
minutes
Bake, sweet, approx. 1.5 kg Ovenware without lid
4
140-160 360 25-35
Savoury bake, made with
cooked ingredients,
approx. 1 kg
Ovenware without lid
4
150-170 600 20-25
Lasagne, fresh Ovenware without lid
3
200-220 360 25-35
Potato gratin made from raw
ingredients, approx. 1.1 kg
Ovenware without lid
4
180-200 600 25-30
Toast with topping, 4 slices*
š
3 - 8-10
* higher wire rack
