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■ 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.
Tips for braising
Use ovenware with a lid for braising fish.
Add two to three tablespoons of liquid and a little lemon juice
or vinegar into the ovenware.
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 fillet of beef and sirloin halfway through the cooking
time. Finally, allow to stand for approx. a further 10 minutes.
■ Turn steaks after Z of the cooking time.
■ % Top/bottom heating
■ ( Grill, large area
Veal
Note: Turn joints and knuckle of veal halfway through the
cooking time. Finally, allow to stand for approx. a further
10 minutes.
■ 3 Hot air
■ 4 Hot air grilling
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. Cut into the rind.
Do not turn the joint. Finally, allow to stand for approx. a
further 10 minutes.
■ Do not turn fillet of pork or smoke-cured pork chops. Finally,
allow to stand for approx. a further 5 minutes.
Turn the neck of pork after
Z of the cooking time.
■ 4 Hot air grilling
■ ( Grill, large area
Beef Accessories Level Type of
heating
Temperature
in °C, grill
setting
Micro-
wave
power in
watts
Cooking time in min-
utes
Pot-roasted beef, approx. 1 kg Ovenware with lid,
wire rack
1
%
190-210 - 120-140
Pot-roasted beef, approx. 1.5 kg Ovenware with lid,
wire rack
1
%
180-200 - 140-160
Pot-roasted beef, approx. 2 kg Ovenware with lid,
wire rack
1
%
170-190 - 160-180
Fillet of beef, medium, approx. 1 kg Ovenware with lid,
wire rack
1
%
180-200 90 W 30-40
Fillet of beef, medium, approx. 1.5 kg Ovenware with lid,
wire rack
1
%
200-220 90 W 45-55
Sirloin, medium, approx. 1 kg Ovenware without
lid, wire rack
1
%
240-260 180 W 30-40
Steaks, medium, 3 cm thick Universal pan +
Wire rack
1
3
(
3 - 1st side: approx. 10-15
2nd side: approx. 5-10
Veal Accessories Level Type of
heating
Temperature in
°C, grill setting
Microwave power in
watts
Cooking time
in minutes
Joint of veal, approx. 1 kg Ovenware with lid,
wire rack
1
3
210-220 90 W 60-70
Joint of veal, approx. 1.5 kg Ovenware with lid,
wire rack
1
3
200-210 90 W 70-80
Joint of veal, approx. 2 kg Ovenware with lid,
wire rack
1
3
190-200 90 W 80-100
Knuckle of veal, approx.
1.5 kg
Ovenware with lid,
wire rack
1
4
190-200 - 120-130
