Bedienungsanleitung Junker JH13AA50 (Seite 39 von 60) (Deutsch, Englisch, Holländisch, Französisch)

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Meat, poultry, fish

Ovenware

You may use any heatresistant ovenware. The baking tray is

also suitable for large roasts.

Glass ovenware is the most suitable. The lid of the roasting dish

should fit well and close properly.

Add a little more liquid when using enamelled roasting dishes.

With roasting dishes made of stainless steel, browning is not so

intense and the meat may be somewhat less well done.

Increase the cooking times.

Information in the tables:

Ovenware without a lid = uncovered

Ovenware with a lid = covered

Always place the ovenware in the centre of the wire rack.

Place hot glass ovenware on a dry mat after cooking. The glass

could crack if placed on a cold or wet surface.

Roasting

Add in a little liquid if the meat is lean. Cover the base of the

ovenware with approx. ½ cm of liquid.

Add liquid generously for pot roasts. Cover the base of the

ovenware with approx. 1 - 2 cm of liquid.

The amount of liquid depends on the type of meat and the

material the ovenware is made of. If preparing meat in an

enamelled roasting dish, it will need a little more liquid than if

cooked in glass ovenware.

Roasting dishes made from stainless steel are not ideal. The

meat cooks more slowly and browns less fully. Use a higher

temperature and/or a longer cooking time.

Tips for grilling

Always grill with the oven door closed.

Heat the grill for approximately 3 minutes before placing the

food to be grilled on the wire rack.

Place the food to be grilled directly on the wire rack. If you are

grilling a single piece, the best results are achieved by placing

it in the centre of the wire rack. Also insert a baking tray at

level 1. The meat juices are collected in the pan, keeping

the oven cleaner.

Do not insert the baking tray or universal pan at level 4. They

may become deformed at high temperatures and damage the

cooking compartment when they are removed.

If possible, grill items should be of equal thickness. This will

allow them to brown evenly and remain succulent and juicy.

Only add salt to steaks once they have been grilled.

Turn grilled items after

Z of the specified time.

The grill element switches on and off intermittently. This is

normal. The grill setting determines how frequently this occurs.

Meat

Turn pieces of meat halfway through the cooking time.

With pork, score the rind and place it on the dish rind-side

down first.

You want to bake on two levels:

Always use

" Hot air to bake on more than one level. Dishes that are put in the oven at

the same time do not have to be ready at the same time.

Condensation forms when you bake

moist cakes.

Steam can form during baking, which escapes via the door. The steam may settle and

form water droplets on the control panel or on the fronts of adjacent units. This is a natu-

ral process.

Meat Weight Accessories and

ovenware

Level Type of

heating

Temperature

°C, grill set-

ting

Cooking time

in minutes

Beef

Joint of beef 1.0 kg Covered 2

200-220 120

1.5 kg 2

190-210 140

2.0 kg 2

180-200 160

Tenderloin, medium rare 1.0 kg Uncovered 1

210-230 70

1.5 kg 1

200-220 80

Sirloin, medium rare 1.0 kg Uncovered 1

™

230-250 50

Steaks, 3 cm, medium rare Grill wire rack +

baking tray

4+1

315

Veal

Joint of veal 1.0 kg Uncovered 1

200-220 100

1.5 kg 1

190-210 120

2.0 kg 1

180-200 140

Pork

without rind (e.g. neck) 1.0 kg Uncovered 1

™

190-210 120

1.5 kg 1

™

180-200 150

2.0 kg 1

™

170-190 170

with rind (e.g. shoulder) 1.0 kg Uncovered 1

™

180-200 130

1.5 kg 1

™

190-210 160

2.0 kg 1

™

170-190 190

Smoked pork on the bone 1.0 kg Covered 1

210-230 80

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