54
en
Tables and tips
Roasting dish
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You will need a roasting dish and heating element –
these are optional accessories.
▯
In the roasting dish, you can also easily cook large
pieces of meat and braise large quantities.
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Food is easy to cook and can be kept warm in the
oven. Your kitchen will look tidy, the hob will not be
dirty, and fewer cooking smells will be produced as
the dish is being cooked in the oven.
▯
The non-stick coating enables you to roast using
very little fat.
Tip: Rather than adding the fat to the roasting dish,
brush oil over the meat. This ensures that the heat
is transferred directly to the meat.
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Cooking liquids reduce down quickly. Make sure
that there is always sufficient cooking liquid.For a
cooking time of 30 minutes, add approx. ½ l of
liquid.
▯
When cooking in a sauce, always ensure the sauce
remains runny, and add cooking liquid if necessary.
▯
In addition, follow the instructions in the instruction
manual for the roasting dish.
Dish
Accessories Level
Tempera-
ture
in °C
Heating
function
Cooking
time
in min.
Comments
Chicken breast
Roasting
dish
1
200
U
Searing
+ 15 - 20
Use the core temperature probe. Do
not put the lid on.
Beef goulash
Roasting
dish
1
220/130*
U
Searing
+ 60 - 90
Sear the onion and meat; use the
"Searing function" for this. Pour in liq-
uid and turn the temperature back
down; cook for 60 - 90 minutes,
depending on the type of meat.
Put the lid on.
Ossobuco
Roasting
dish
1
220/140*
U
Searing
+ 60 - 90
Sear the meat and vegetables; use the
"Searing function" for this. Pour in liq-
uid and turn the temperature back
down; cover and cook for a further 60 -
90 minutes. Turn the sliced shanks
once.
Put the lid on.
Viennese boiled beef Roasting
dish
1
220/130*
U
Searing
+ 200 - 220
Roast the onion halves for a short time,
add the vegetables and roast briefly,
then fill the dish with liquid.Bring the
vegetable water to the boil, season and
add the Viennese boiled beef. The
meat should be completely covered in
liquid. Place the lid on the roasting dish
and continue cooking at a temperature
of 130 °C.
Put the lid on.
Beef olives
Roasting
dish
1
220/120*
U
Searing
+ 60 - 80
Sear the beef olives in batches; use the
"Searing function" for this.
Put the lid on.
Tortillas
Roasting
dish
1
175
U
Searing
+ 10 - 15
Sear all the ingredients apart from the
eggs in the roasting dish to begin with;
then pour the egg mixture over the top
and continue cooking until the tortilla is
firm.
Put the lid on.
*
Sear at a high temperature to begin with; to continue cooking, turn the temperature back down.
