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Poultry, meat and fish
Your appliance offers you a range of heating types for
preparing poultry, meat and fish. You can find the ideal
settings for certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack works particularly well for
large poultry or for multiple pieces at the same time.
Place the food to be grilled directly onto the wire rack. If
you are grilling a single piece, place it in the centre of
the wire rack for best results.
The universal pan should also be inserted at position
This will catch the meat juices that drip down and keeps
the cooking compartment clean.
Add up to ^ litre of water to the universal pan,
depending on the size and type of joint. This will catch
the liquid that drips down. You can make a sauce from
these juices. This will also result in less smoke being
produced and keep the cooking compartment clean.
Roasting in cookware
:Warning – Risk of injury caused by shattering
glass!
Place hot glass cookware on a dry mat after cooking. If
the surface is damp or cold, the glass may crack.
:Warning – Risk of scalding!
Very hot steam may escape when opening the lid after
cooking. Lift the lid at the rear, so that the hot steam
can escape away from you.
Only use cookware which is suitable for use in an oven.
Glass cookware is best. Check whether the cookware
fits in the cooking compartment.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The poultry, meat and fish
cooks slower and does not brown so well. Use a higher
temperature and/or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
To cook poultry, meat and fish, it is best to use a deep
roasting tin. Place the tin onto the wire rack. If you do
not have any suitable cookware, use the universal pan.
Covered cookware
When cooking with covered cookware, the cooking
compartment remains considerably cleaner. Ensure that
the lid fits well and closes properly. Place the cookware
onto the wire rack.
Poultry, meat and fish can also become crispy in a
covered roasting dish. Simply use a roasting dish with a
glass lid and set a higher temperature.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Place the food to be grilled on the wire rack. In addition,
slide the universal pan in at least one shelf position
lower, with the slanted edge facing the appliance door.
Any dripping fat will be caught.
When grilling, try wherever possible to use pieces of
food which are of a similar thickness and weight. This
will allow them to brown evenly and remain succulent
and juicy. Place the food to be grilled directly onto the
wire rack.
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.
Do not add salt to the meat until it has been grilled. Salt
draws water from the meat.
Notes
■The grill element switches itself on and off
repeatedly; this is normal. The grill setting
determines how frequently this occurs.
■Smoke may be produced when grilling.
■When you are using the grill, do not insert the baking
tray or universal pan into the cooking compartment
any higher than shelf position 3. The high
temperatures at the top of the cooking compartment
can warp accessories, which may damage the
cooking compartment when removed.
Meat thermometer
Depending on your appliance's features, you may have
a meat thermometer. You can cook accurately using a
meat thermometer. Read important notes on using the
meat thermometer in the corresponding chapter. There,
you can find notes on inserting the meat thermometer,
the possible heating types and additional information.
Recommended setting values
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry, meat or fish is
placed into a cold cooking compartment.
In the table, you can find specifications for poultry, meat
and fish with default values for the weight. If you wish to
prepare heavier poultry, meat or fish, always use the
lower temperature. If roasting several joints, use the
weight of the heaviest piece as a basis for determining
the cooking time. The individual pieces should be
approximately equal in size.
The larger the poultry, meat or fish is, the lower the
cooking temperature and the longer the cooking time.
Turn the poultry, meat and fish after approx. ^ to Z of
the indicated time.
Poultry
When cooking duck or goose, pierce the skin on the
underside of the wings. This allows the fat to run out.
If using duck breast, score the skin. Do not turn duck
breasts.
Add some liquid to the poultry in the dish. Cover the
base of the ovenware with approx. 1-2 cm of liquid.
When you turn poultry, ensure that the breast side or
the skin side is underneath at first.
Poultry will turn out particularly crispy and brown if you
baste it towards the end of the roasting time with butter,
salted water or orange juice.
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Meat
Baste lean meat with fat as required or cover it with
strips of bacon.
When roasting, add a little liquid if the meat is lean. A
covering of approx. ^ cm depth should be applied to
the base of any glass cookware.
Score the rind crosswise. If you turn the joint when
cooking, ensure that the rind is underneath at first.
When the joint is ready, turn off the oven and allow it to
rest for another 10 minutes in the cooking
compartment. This allows the meat juices to be better
distributed. Wrap the joint in aluminium foil if necessary.
The recommended resting time is not included in the
cooking time indicated.
It is more convenient to roast and braise meat in
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and prepare
the sauce in the cookware itself.
The quantity of liquid is dependent on the type of meat,
the cookware material and also on whether or not a lid
is used. If preparing meat in an enamelled or dark metal
roasting dish, it will need a little more liquid than if
cooked in glass cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
The distance between the meat and the lid should be at
least 3 cm. The meat may rise.
If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering approx. 1-2 cm deep should be
applied to the base of the cookware.
Fish
Fish cooked whole does not have to be turned. Place
the whole fish into the cooking compartment in
swimming position with the dorsal fin facing upwards.
Placing half a potato or a small oven-proof container in
the stomach cavity of the fish will provide stability.
You can tell when the fish is cooked because the dorsal
fin can be removed easily.
When stewing, add two to three tablespoons of liquid
and a little lemon juice or vinegar into the cookware.
Roasting
Food Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, min. per
500
Beef
Slow roast joint Universal pan with wire insert 1 < 130-140 40 + 40
Top side, top rump Universal pan with wire insert 1 < 160-170 30 + 25
Lamb
Leg Universal pan with wire insert 1 < 160-170 30 + 25
Shoulder (bone in) Universal pan with wire insert 1 < 160-170 25 + 20
Shoulder (boned and rolled) Universal pan with wire insert 1 < 170-180 25 + 25
Rack of lamb Universal pan with wire insert 1 < 180-190 25 + 25
Pork
Roast joint Universal pan with wire insert 1 < 180-190 35 + 35
Loin joint Universal pan with wire insert 1 < 170-180 30 + 30
Belly Universal pan with wire insert 1 < 200-210 25 + 25
Gammon joint Universal pan with wire insert 1 < 160-170 30 + 30
Poultry
Chicken Universal pan with wire insert 1 < 180-190 20 + 20
Chicken, portion (200-250 g each) Universal pan with wire insert 1 < 190-200 20 + 25
Chicken, quarter (450 g each) Universal pan with wire insert 1 < 180-190 20 + 25
Duck Universal pan with wire insert 1 < 180-190 20 + 20
Turkey, crown Universal pan with wire insert 1 < 160-170 15 + 15
Turkey, whole (4-8 kg) Universal pan with wire insert 1 < 160-170 12 + 12
Casserole
Diced meat (beef, pork, lamb),
500g meat
Wire rack + glass roasting dish with
lid
2< 140 120-150 (total
time)
Braising steaks Wire rack + glass roasting dish with
lid
2< 140 120-150 (total
time)
