Bedienungsanleitung Junker JB33UK50 (Seite 64 von 72) (Deutsch, Englisch, Holländisch, Französisch)

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Tips and tricks

Grilling

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.

For grilling, always use the wire rack and universal pan. Insert

the wire rack at the shelf position indicated in the grilling table.

To prevent the oven from becoming dirty, insert the universal

pan one level lower. Always place the food to be grilled in the

centre of the wire rack

Note: Always use the universal pan in the standard position

(not the other way up).

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.

~ 2D-Hot air % Top/bottom heating

Roast Shelf posi-

tion

Tempera-

ture in °C

Roasting time

in minutes

Shelf posi-

tion

Tempera-

ture in °C

Meat loaf (made from 500 g meat) 1 170  180 60 - 70 2 200 - 210

Fish, whole (300 g) 1 160  170 30 - 40 3 180 - 200

Fish, whole (700 g) 1 160  170 40  50 2 180 - 200

Pork

Fillet, medium (400 g) 1 170  180 30 - 45 3 200 - 220

Roast with rind (1.5 kg) 1 160  170 120 - 150 2 190 - 210

Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160  170 100  130 2 190 - 210

Joint, lean (1 kg) 1 170  180 80 - 100 2 200 - 220

Smoked pork 1 160 - 180 60 - 80 2 190 - 210

Beef

Fillet, medium (1 kg) 1 180 - 190 40  60 2 200 - 220

Sirloin, medium (1.5 kg) 1 180 - 190 30 - 45 2 200 - 220

Pot roast (1.5 kg)* 1 170  180 120 - 150 2 200 - 220

Veal

Joint/breast of veal (1.5 kg) 1 160  170 90  120 2 180 - 200

Knuckle 1 160  170 100  130 2 190 - 210

Poultry (not stuffed)

Chicken, whole (1 kg) 1 170  180 60 - 70 2 200 - 220

Duck, whole (2 - 3 kg) 1 160 - 170 90  120 2 190 - 210

Goose, whole (3 - 4 kg) 1 150 - 160 130 - 180 2** 180 - 200

* Roast pot roasts in ovenware with a lid

** Use shelf position 1 for tall items

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.

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