Bedienungsanleitung Amica EBC 63401 S (Seite 21 von 24) (Englisch)

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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:

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.

Pork

Notes

■ Turn lean joints of pork and rindless joints halfway through the

cooking time. Finally, allow to stand for approx. a

further 10 minutes.

■ Place the joint in the ovenware rind-side up. Score the rind. Do

not turn the joint. Finally, allow to stand for approx. a

further 10 minutes.

■ Do not turn pork fillets or pork chops. Finally, allow to stand for

approx. a further 5 minutes.

■ Turn the neck of pork after Z of the cooking time.

Beef Accessories Type of

heating

Temperature in

°C, grill setting

Microwave power in

watts

Cooking time in

minutes

Pot-roasted beef,

approx. 1 kg

Ovenware with lid 180-200 - 120-143

Fillet of beef, medium,

approx. 1 kg

Ovenware without lid 180-200 30-40

Sirloin, medium,

approx. 1 kg

Ovenware without lid 210-230 100 30-40

Steak, medium, 3 cm thick** Higher wire rack 3 - each side: 10-15

Veal Accessories Type of

heating

Temperature °C Microwave power in

watts

Cooking time in

minutes

Joint of veal, approx. 1 kg* Ovenware with lid 180-200 - 110-130

Knuckle of veal,

approx. 1.5 kg

200-220 - 120-130

100

* Lower wire rack

** Higher wire rack

* Lower wire rack

Ovenware with lid

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