44
Miscellaneous
Notes
■ Finally, allow the meat loaf to stand for approx. a
further 10 minutes.
■ Turn the sausages after Z of the cooking time.
Poultry
Notes
■ Place whole chickens and chicken breasts breast-side down.
Turn after
Z of the cooking time.
■ Place poulard breast-side down. Turn after 30 minutes and
set the microwave power to 180 watts.
■ Place half chickens and chicken portions skin-side up. Do not
turn.
■ Turn the duck and goose breast skin-side up. Do not turn.
■ Turn goose thighs halfway through the cooking time. Prick
the skin.
■ Place turkey breast and thighs skin-side down. Turn after Z
of the cooking time.
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
Miscellaneous Accessories Type of
heating
Temperature in
°C, grill setting
Microwave power in
watts
Cooking time in minutes
Meat loaf, approx. 1 kg* Ovenware without lid
4
180-200 600 W +
180 W
-
4 to 6 sausages for grilling
approx. 150 g each**
-
š
3 - each side: 10-15
* lower wire rack ** higher wire
rack
Poultry Accessories Type of
heating
Temperature in
°C, grill setting
Microwave power
in watts
Cooking time in
minutes
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 minutes
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.
