Bedienungsanleitung Junker JB33DP50 (Seite 41 von 52) (Englisch, Holländisch)

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Tips and tricks

Grilling

In this section, you will find information on

■ Grilling in general

■ ™ All-round grilling

■ Radiant grilling (Full-surface š and Centre-area grill y)

Caution!

Material damage due to effect of heat: The temperature

generated in the cooking compartment is very high. Keep the

appliance door closed when using the grill. Never grill with the

appliance door open.

Notes

■ Always use the wire rack and the universal pan when grilling

■ Place the wire rack in the universal pan and slide them both

in at the height specified in the grilling table

■ Always place the food to be grilled in the centre of the wire

rack

■ If you are grilling more than one piece of meat, make sure

that they are the same sort of meat and that they are of

similar thickness and weight.

All-round grilling

™ All-round grilling is particularly suitable for grilling poultry

and meat so that it is crispy all round (e.g. roast pork with

crackling).

Turn the items after half to two-thirds of the grilling time.

Pierce duck and goose skin under the wings and legs to allow

the fat to escape.

Depending on the food you are cooking, the cooking

compartment may become more than usually dirty when you

cook food on the wire rack using all-round grilling. You should

therefore clean the cooking compartment after every use so

that the dirt does not burn on.

The information in the table is a guideline, and applies to the

enamelled universal pan with wire rack. The values may vary

depending on the type and amount of food to be grilled.

You should set the lower of the specified temperatures the first

time. This will generally allow more even browning.

At the end of the cooking time, switch the grill off and leave the

food to stand for approximately 10 minutes in the cooking

compartment with the door closed. The recommended rest time

is not included in the grilling times specified.

The values are for food placed in a cold oven and for meat

taken directly from the refrigerator.

Crust too thick and/or roast too dry Check the shelf height. Reduce temperature or roasting time.

Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.

The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase

the roasting time. Check the core temperature of the roast using a meat thermometer.

Steam in the cooking compartment is

condensing on the appliance door

The steam dries during the course of the cooking. If there is an excessive volume of

steam, you can carefully open the door briefly to dissipate the steam more quickly.

Grilled food Shelf position Temperature in °C Grilling time in minutes

Pork

Joint with rind 2 170-190 140-160

Knuckle 2 180-200 120-150

Beef

Sirloin, medium (1.5 kg) 2 220-240 40-50

Lamb

Leg of lamb, boned, medium 2 170-190 120-150

Poultry (not stuffed)

Chicken halves (1-2 halves) 2 210-230 40-50

Chicken, whole (1-2 chickens) 2 200-220 60-80

Duck, whole (2-3 kg) 2 180-200 90-120

Duck breast 3 230-250 30-45

Goose, whole (34 kg) 1 150-170 130-160

Goose breast 2 160-180 80-100

Goose leg 2 180-200 50-80

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