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Joint
Duck, whole (2 - 3 kg)
Goose, whole (3 - 4 kg)
* Roast pot roasts with a lid on the roasting dish
** Use shelf height 1 for tall items
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is
condensing on the appliance door
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
Grilled food
Sausages
Vegetables
Toast with topping
Pork
Fillet steaks, medium-sized
(3 cm thick)
Steak, well-done (2 cm thick)
Beef
Fillet steaks (3 - 4 cm thick)
Tournedos
Lamb
Fillets
Chops
Poultry
Chicken legs
Small chicken portions
46
Check the shelf height. Reduce temperature or roasting time.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
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.
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.
Shelf posi-
Tempera-
tion
ture in °C
4
250
4
270
3
220
4
270
4
270
4
270
4
270
4
270
4
270
3
250
3
250
% Top/bottom heat
Shelf height
Temperature in °C
2
2**
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.
Brush the items to be grilled with a little oil to taste.
Turn the items after half to two-thirds of the grilling time.
The information in the table is only a guideline. The values may
vary depending on the type and amount of food to be grilled.
They are for food placed in a cold oven and for meat taken
directly from the refrigerator.
Grilling time
Notes
in minutes
10 - 14
Lightly score skins
15 - 20
10 - 15
The shelf position should be adapted to the height of
the topping
12 - 15
15 - 20
15 - 20
Grilling times can be increased or reduced, depend-
ing on how well cooked the food should be
12 - 15
8 - 12
Grilling times can be increased or reduced, depend-
ing on how well cooked the food should be
10 - 15
25 - 30
Pricking the skin can prevent blistering during grilling
25 - 30
Roasting time in min-
190 210
180 200
130 180
utes
90 120
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