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23
Poultry
Meat
Fish
Tips on roasting and braising
Dish
Accessories/cookware
Shelf posi-
tion
Heating
function
Temperature
in °C
Cooking time
in min
Chicken, 1.3 kg
Wire rack
2
%
200-220
60-80
Small chicken portions, 250 g each
Wire rack
3
%
210-230
40-50
Chicken, goujons, nuggets, frozen
Universal pan
3
%
190-210
20-30
Duck, 2 kg
Wire rack
2
%
200-220
100-120
Duck breast, medium, 300 g each
Wire rack
3
%
210-230
35-40
(
3
3-5
Goose, 3 kg
Wire rack
2
%
200-220
120-140
Goose legs, 350 g each
Wire rack
3
%
230-250
40-50
Small turkey, 2.5 kg
Wire rack
2
%
210-230
80-100
Turkey breast, boned, 1 kg
Cookware, covered
2
%
240-260
80-90
Turkey thigh, bone in, 1 kg
Wire rack
2
%
190-210
100-120
Meal
Accessories/cook-
ware
Shelf posi-
tion
Type of
heating
Step
Temperature in
°C
Cooking
time in
mins
Fillet of beef, medium, 1 kg
Cookware, uncovered 3
%
-
210-220
45-55
Pot-roasted beef, 1.5 kg
Cookware, covered
2
%
-
200-220
100-120*
Sirloin, medium, 1.5 kg
Cookware, uncovered 2
%
-
210-220
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
%
-
200-210
70-80*
Saddle of lamb on the bone, 1.5 kg, medium
Wire rack
2
%
-
190-200
60-70*/**
Grilled sausages
Wire rack
3
(
-
3
20-25**
Meat loaf, 1 kg
Cookware, uncovered 2
%
-
190-200
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
%
200-220
55-65
1.5 kg
Wire rack
2
%
190-210
50-60
Fish steaks, 3 cm thick
Wire rack
3
(
2
20-25
Fish fillet
Covered
2
%
210-230
20-30
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.
