12
Tips and tricks
Grilling
In this section, you will find information on grilling.
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
Always use the wire rack and the universal pan when grilling.
Slide in the wire rack at the shelf position specified in the
grilling table. To prevent the cooking compartment from
becoming dirty, slide in the universal pan one level lower.
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.
Radiant grilling
Brush the items to be grilled with a little oil to taste.
Turn the items after half to two-thirds of the grilling time.
The details in the table are only guide values. The values may
vary depending on the type and amount of food to be grilled.
They are for food placed in a cold oven and for meat taken
directly from the refrigerator.
Note:
Always use the universal pan in the standard position
(not the other way up).
Goose breast
2
210 - 230
40 - 60
Goose leg
2
220 - 240
40 - 60
Game
Joint/leg of roe venison, boned (1.5 kg)
2
190 - 210
90 - 120
Wild boar joint (1.5 kg)
2
190 - 210
120 - 140
Joint of venison (1.5 kg)
2
190 - 210
100 - 120
Rabbit
3
180 - 200
60 - 80
Fish
Fish, whole (300 g)
2
180 - 200
20 - 30
Fish, whole (700 g)
2
180 - 200
30 - 40
%
Top/bottom heat
Item
Shelf height
Temperature in °C
Roasting time in min-
utes
* Preheat oven
** Roast pot roasts with a lid on the roasting dish
*** Use shelf height 1 for tall items
Crust too thick and/or roast too dry
Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin
Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through
Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
Steam in the cooking compartment is con-
densing on the appliance door
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.
Grilled food
Shelf posi-
tion
Tempera-
ture in °C
Grilling time
in minutes
Notes
Toast with topping
3
220
10 - 15
The shelf position should be adapted to the height of
the topping
Vegetables
4
270
15 - 20
Sausages
4
250
10 - 14
Lightly score skins
Pork
Fillet steaks, medium-sized
(3 cm thick)
4
270
12 - 15
Steak, well-done (2 cm thick)
4
270
15 - 20
