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Item
Pot roast (1.5 kg)*
Veal
Veal joint/breast (1.5 kg)
Knuckle
Poultry (unstuffed)
Chicken, whole (1 kg)
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!
There is a risk of damage to kitchen units if you grill with the
appliance door open: The adjacent units may be damaged by
the extreme heat. Keep the appliance door closed when using
the grill.
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
4 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.
Grilled food
Sirloin, medium
Leg of lamb, boned, medium
Pork
Joint of pork with rind
Pork knuckle
Poultry (unstuffed)
Chicken halves, 1 2 halves
Chicken, whole, 1 2 chickens
Duck, whole, 2 - 3 kg
Goose, whole, 3 - 4 kg
3 Hot air
Shelf
height
1
1
1
1
1
1
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 height
2
2
2
2
2
2
2
1
Temperature
Roasting time in
in °C
minutes
170 180
120 150
160 170
90 120
160 170
100 130
170 180
60 70
160 - 170
90 120
150 160
130 180
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.
Temperature in °C
220 240
170 190
170 190
180 200
210 230
200 220
180 200
150 - 170
% Top/bottom heat
Shelf
Temperature
height
in °C
2
200 220
2
180 200
2
190 210
2
200 220
1
190 210
2**
180 200
Grilling time in minutes
40 50
120 150
140 - 160
120 150
40 50
60 80
90 120
130 160
67
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