How it works
en
27
Topic
Tip
Keep the cooking com-
partment as clean as pos-
sible.
¡
Cook the food in a
covered roasting dish
at a higher temperat-
ure.
Or:
¡
Use the grill tray. If re-
quired, the grill tray
can be bought later as
an optional accessory.
Topic
Tip
You want the meat (e.g.
roast beef) to remain hot
and succulent.
¡
When the roast is
ready, switch off the
oven and leave the
meat to rest for
10 minutes in the
cooking compartment
with the door closed.
This helps distribute
the meat juices more
evenly. The resting
time is not included in
the specified cooking
time.
¡
After preparing it, wrap
the food in aluminium
foil.
Recommended settings
Poultry
Food
Accessories/cook-
ware
Shelf posi-
tion
Type of
heating
Temperature
in °C/grill
setting
Cooking
time in mins
Chicken, 1.3 kg, unstuffed
Cookware without lid
2
200–220
60–70
Small chicken portions, 250 g each
Cookware without lid
3
220–230
30–35
Chicken goujons, nuggets, frozen
Universal pan
3
190–210
20–25
Duck, unstuffed, 2 kg
Cookware without lid
2
190–210
100–110
Duck breast, 300 g each, medium
Cookware without lid
3
240–260
30–40
Goose, unstuffed, 3 kg
Cookware without lid
2
170–190
120–140
Goose legs, 350 g each
Cookware without lid
3
220–240
40–50
Small turkey, 2.5 kg
Cookware without lid
2
180–200
80–100
Turkey breast, boned, 1 kg
Cookware with lid
2
240–260
80–100
Turkey thigh, on the bone, 1 kg
Cookware without lid
2
180–200
90–100
Meat
Food
Accessories/cook-
ware
Shelf posi-
tion
Type of
heating
Temperature
in °C/grill
setting
Cooking
time in mins
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware without lid
1
180–200
140–160
Joint of pork with rind, e.g. shoulder,
2 kg
Cookware without lid
1
170–190
190–200
Pork tenderloin steak, 1.5 kg
Cookware with lid
2
190–210
130–140
Pork steaks, 2 cm thick
Wire rack
4
3
20–25
1
Fillet of beef, medium, 1 kg
Cookware without lid
3
210–220
45–55
Pot-roasted beef, 1.5 kg
Cookware with lid
2
200–220
100–120
2
Sirloin, medium, 1.5 kg
Cookware without lid
2
200–220
60–70
Hamburger, 3–4 cm thick
Wire rack
4
3
3
25–30
1
Joint of veal, 1.5 kg
Cookware without lid
2
180–200
120–140
Knuckle of veal, 1.5 kg
Cookware with lid
2
210–230
130–150
Leg of lamb, boned, medium, 1.5 kg
Cookware without lid
2
170–190
70–80
4
1
Slide the universal pan underneath the wire rack.
2
At the start, add liquid to the cookware so that at least 2/3 of the joint is covered in liquid
3
Turn the dish 2/3 of the way through the cooking time.
4
Do not turn the food. Cover the base with water.
