en
Tested for you in our cooking studio
28
Meat
Fish
Tips on roasting and braising
Dish
Accessories/cookware
Shelf posi-
tion
Heating
function
Step
Tempera-
ture in °C
Cooking
time in
mins
Joint of pork without rind, e.g. neck, 1.5 kg
Cookware, uncovered
1
7
-
180-200
140-160
Joint of pork with rind, e.g. shoulder, 2 kg
Cookware, uncovered
1
7
-
170-190
190-200
Pork tenderloin steak, 1.5 kg
Cookware, uncovered
2
%
-
190-210
130-140
Pork steaks, 2 cm thick
Wire rack
4
(
-
3
20-25**
Fillet of beef, medium, 1 kg
Cookware, uncovered
3
%
-
210-220
45-55
Pot-roasted beef, 1.5 kg
Cookware, uncovered
2
6
-
200-220
100-120
Sirloin, medium, 1.5 kg
Cookware, uncovered
2
7
-
200-220
60-70
Burger, 3-4 cm thick
Wire rack
4
(
-
3
25-30**
Joint of veal, 1.5 kg
Cookware, uncovered
2
%
-
180-200
120-140
Knuckle of veal, 1.5 kg
Cookware, uncovered
2
%
-
210-230
130-150
Leg of lamb, boned, medium, 1.5 kg
Cookware, uncovered
2
7
-
170-190
70-80*
Saddle of lamb on the bone, medium, 1.5 kg
Wire rack
2
7
-
180-190
45-55*/**
Grilling sausages
Wire rack
3
(
-
3
20-25**
Meat loaf, 1 kg
Cookware, uncovered
2
7
-
170-180
70-80
* Do not turn
** Slide the universal pan in at shelf position 1
Fish
Weight
Accessories
and cookware
Position
Heating
function
Temperature in
°C, grill setting
Cooking time
in minutes
Fish, whole
Approx. 300 g each
Wire rack
2
(
2
20-25
1.0 kg
Wire rack
2
7
180-200
45-50
1.5 kg
Wire rack
2
7
170-190
50-60
Fish steak, 3 cm thick
Wire rack
3
(
2
20-25
The cooking compartment becomes
very dirty.
Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve
the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory.
The roast is too dark and the crack-
ling is burned in places, and/or the
roast is too dry.
Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting
time if necessary.
The crackling is too thin.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
The roast looks good but the juices
are burnt.
Next time, use a smaller roasting dish and add more liquid if necessary.
The roast looks good but the juices
are too clear and watery.
Next time, use a larger roasting dish and add less liquid if necessary.
The meat gets burned during brais-
ing.
The roasting dish and lid must fit together well and close properly.
Reduce the temperature and add more liquid when braising if necessary.
Summary of Contents for HBF113B 0S Series
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