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Idiomas disponibles
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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 heat–resistant 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:
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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 10minutes. This
allows better distribution of the meat juices.
Beef
Pot-roasted beef,
approx.1kg*
Fillet of beef, medium,
approx.1kg*
Sirloin, medium,
approx.1kg*
Steak, medium, 3cm thick**
* Lower wire rack
** Higher wire rack
Veal
Note: Turn joints and knuckle of veal halfway through the cooking
time. Finally, allow to stand for approx. a further10minutes.
Veal
Joint of veal, approx.1kg*
Knuckle of veal,
approx.1.5kg*
* Lower wire rack
Pork
Notes
Turn lean joints of pork and rindless joints halfway through
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the cooking time. Finally, allow to stand for approx. a
further10minutes.
Place the joint in the ovenware rind-side up. Score the rind.
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Do not turn the joint. Finally, allow to stand for approx. a
further10minutes.
Accessories
Type of hea-
ting
Ovenware with lid
Ovenware without lid
Ovenware without lid
Higher wire rack
Accessories
Type of
heating
Ovenware with lid
Ovenware with lid
Poultry:
■
Turn the pieces of meat after
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
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of equal thickness. Steaks should be at least 2 to 3cm 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
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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
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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
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allow to stand for approx. a further10minutes.
Turn tenderloins and sirloins halfway through the cooking time.
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Finally, allow to stand for approx. a further10minutes.
Turn steaks after
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Temperature in
Microwave power in
°C, grill setting
watts
180-200
-
180-200
100
210-230
100
3
-
Temperature °C
Microwave power
in watts
180-200
-
200-220
-
Do not turn pork fillets or pork chops. Finally, allow to stand
■
for approx.a further 5minutes.
Turn the neck of pork after
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44
Z
of the cooking time has
Y
Z
and
of the cooking time. Finally,
Z
of the cooking time.
Cooking time in
minutes
120-143
30-40
30-40
each side: 10-15
Cooking time in
minutes
110-130
120-130
Z
of the cooking time.
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