48
en-us
Tables and tips
Meat
▯
Use the core temperature sensor so that you can
monitor the core temperature more easily. Information
and optimum target temperatures can be found in the
section entitled
▯
Leaving meat to rest: Let meat rest for a further 10
-
15
minutes after cooking. This gives the meat a
chance to "relax". The circulation of the meat juice
slows down and there is less loss of juice when
cutting into the meat. Large pieces of meat, such as
roasts, can rest in the oven. Smaller ones, e.g. steaks,
should rest outside the oven wrapped in aluminum
foil.
▯
For small portions (2
- 3
people), use a heat-resistant
pan so that the food does not burn or dry out.
▯
Use the grill tray or the roasting dish for a large roast
and for types of preparation that generate a lot of
liquid for roasting.
▯
For best results, leave meat to marinate overnight and
remove it before roasting or grilling, e.g. using the
back of a knife or a spoon. Otherwise, the herbs and
spices will burn.
▯
If the roast gets too dark and the crust is burned in
places, reduce the temperature the next time and
check the rack level.
▯
If the roast is cooked but the sauce is burned on, next
time use a smaller roasting dish and add more liquid.
If the sauce is too watery, next time use a larger
roasting dish and add less liquid.
Dish
Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Beef
Roast beef
(3.3 lb /1.5
kg)
Glass/grill
tray
2
(3)
355
(180)
H
90
- 120*
Rump steak,
medium rare
(1.1 lb /500 g)
Glass/grill
tray
2
(3)
390
(200)
H
30
Core temperature 150° F (65 °C)
2
(3)
390
(200)
I
45
- 50
Core temperature 150° F (65 °C).
No need to preheat; do not open
appliance door.
Roast beef/sirloin
(2.2 lb /1
kg) - rare
Glass/grill
tray
2
(3)
445
/
355
(230
/
180)
H
25
- 35**
Recipe tip: tastes very good with
Béarnaise sauce or sliced cold with
remoulade and roasted potatoes.
- medium
Glass/grill
tray
2
(3)
445
/
355
(230
/
180)
H
35
- 45**
- well-done
Glass/grill
tray
2
(3)
445
/
355
(230
/
180)
H
50
- 60**
Pork
Fillet of pork,
whole
Glass/grill
tray
2
(3)
445
/
355
(230
/
180)
H
20
- 25**
Recipe tip: marinate with oil, garlic,
and parsley.
Fillet of pork
(0.6
lb /250 g)
Glass/grill
tray
2
(3)
355
(180)
H
30
Core temperature 160° F (70 °C).
2
(3)
355
(180)
I
40
- 45
Core temperature 160° F (70 °C).
No need to preheat; do not open
appliance door.
Pork medallions
Glass/grill
tray
2
(3)
355
(180)
H
12
- 15*
Recipe tip: shortly before removing,
put a piece of butter and a rosemary
sprig in the glass/grill tray and con-
tinue cooking in the oven.
* First cook thoroughly in a pan/roasting dish on the burner.
** Brown the meat at high temperature, after 15
- 20
min. switch back to a lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15
- 20
min.
Summary of Contents for BO 451 612
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