22
Tips for roasting and grilling
Menu cooking
With : 3D hot air you can cook a complete menu in the oven.
The oven heat is used to optimum effect. Aromas and flavours
are not intermixed in the hot air.
Place each item of ovenware on a wire rack.
Dish Weight Accessories and ovenware Level Type of
heating
Temperature
in °C, grill set-
ting
Cooking time
in minutes
Meat
Sirloin, rare 1.0 kg Uncovered 1
4
240-250 40-50
Sirloin, medium 1.0 kg Uncovered 1
4
250-260 50-60
Boned and rolled leg of lamb,
medium
1.5 kg Uncovered 1
4
160-170 110-120
Spit-roasted joint 1.0 kg Uncovered 1
4
190-210 120-130
Rolled pork joint 2.0 kg Uncovered 1
4
170-190 170-180
Poultry
Chicken 1.5 kg Wire rack + universal pan 2+1
4
210-230 80-90
Duck 2.0 kg Wire rack + universal pan 2+1
4
190-210 100-110
Fish
Fish, whole, grilled 300 g Wire rack + universal pan 2+1
(
2 20-25
Gratin
Potato gratin Ovenproof dish 2
4
160-180 60-80
Toast
4 slices, with topping Wire rack + universal pan 3+1
4
160-170 10-15
12 slices, with topping Wire rack + universal pan 3+1
4
160-170 15-20
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.
Menu Ovenware Level Type of
heating
Tempera-
ture in °C
Cooking time in minutes
Menu 1
Boned and rolled leg of lamb,
1.3 kg, medium
and roast potatoes
Ovenware uncovered 1
:
180 80 After a roasting time of
30minutes, place the pota-
toes around the leg of lamb
and place the tart in the oven.
Tart Tin-plate tart tin,
diameter 31 cm
3
Menu 2
Boned and rolled leg of lamb,
1.3 kg, medium*
Ovenware uncovered 1
:
180 80 After a roasting time of 20
minutes, place the potato
gratin in the oven.
Potato gratin Ovenware uncovered 3
* Cook's tip: 20 minutes before the end of the cooking time, you can place tomatoes around the leg of lamb.
