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Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Add in a little liquid if the meat is lean. A covering of
approx. ^ cm depth should be applied to the base of
any glass cookware.
The amount 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.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The meat cooks more slowly
and will not brown so much. Use a higher temperature
and/or a longer cooking time.
Observe the manufacturer's instructions for your
roasting cookware.
Uncovered cookware
Use a deep roasting tin/dish for roasting meat. Place
the tin/dish 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.
The distance between the meat and the lid must be at
least 3 cm. The meat may rise.
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.
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.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
Meat can also become crispy in a covered roasting
dish. To do so, use a roasting dish with a glass lid and
set a higher temperature.
Roasting in combination with a microwave
Certain foodstuffs can be prepared in combination with
a microwave. The cooking time is considerably reduced
by doing so.
As opposed to conventional operation, the cooking time
is based on the total weight when roasting in
combination with a microwave.
Tip: If you have quantities other than those indicated in
the settings tables, the following basic rule applies:
double the quantity equates to roughly double the
cooking time.
Always use heat-resistant cookware that is suitable for
use in microwaves. Roasting dishes made from metal
or Römertopf dishes are only suitable for roasting
without using the microwave. Observe the notes on
cookware suitable for microwaves. ~ "Microwave"
on page 24
Caution!
If you use an oven bag, do not seal it shut with metal
clips. Use kitchen string. Do not use metal skewers for
roulades. Sparks may form as a result.
Steam- assisted roasting and braising
Certain dishes become crispier if cooked using steam,
and do not dry out as much.
Use uncovered cookware. Cookware must be heat- and
steam-resistant.
The joints do not have to be turned.
Use steam-assisted cooking if it is indicated in the
settings table. Some dishes turn out best if they are
cooked in several stages. These are indicated in the
table.
Grilling
Keep the appliance door closed when using the grill.
Never grill with the appliance door open.
Slide the wire rack in at the indicated shelf position with
the imprint "Microwave" facing the appliance door and
the outer rail facing downwards. In addition, slide the
universal pan in at the shelf position underneath with
the slanted edge facing the appliance door. Any
dripping fat will be caught.
Note: In the case of very fatty grilled food, do not slide
the universal pan in directly underneath the wire rack,
but rather at shelf position 2.
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.
Notes
■ The grill element switches itself on and off
continuously; this is normal. The grill setting
determines how frequently this occurs.
■ Smoke may be produced when grilling.
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. ~ "Meat
thermometer" on page 26
