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Facilité d'utilisation
Open roasting For open roasting, a roasting dish without a lid is used. When you are roasting with % Top/bottom heat, you should turn the roast approximately half to two thirds of the way through the roasting time. Roasting in the universal pan Juices escape from the roasting meat and are collected in the universal pan. You can use these juices as the basis for a tasty gravy. You can also cook side dishes (e.g. vegetables) at the same time as roasting meat in the universal pan. For smaller joints, you can use a smaller roasting dish instead of the universal pan. Place this directly on the wire rack. Roasting in the universal pan with wire rack Place the wire rack on the universal pan and slide them in together at the same shelf height. Roasting with a lid Roasting dishes with lids are used for this kind of roasting. This method is particularly suitable for pot roasts. Roasting table The roasting time and temperature depend on the size, height, type and quality of the item. As a general rule: the larger the item, the lower the temperature and the longer the roasting time. The information in the table is a guideline, and relates to items cooked without a lid. The values may vary depending on the type and quantity of the meat/fish and on the roasting dish. You should set the lower of the specified temperatures the first time. This will generally allow more even browning. At the end of the roasting time, switch the oven off and leave the roast to rest for approximately 10 minutes in the cooking compartment with the door closed. The recommended rest time is not included in the given roasting times. The information in the table is for food placed in a cold oven and for meat/fish taken directly from the refrigerator. 3Hot air %Top/bottom heat Item Shelf Temperature Roasting time in Shelf Temperature height in °C minutes height in °C Meat loaf (made using 500 g meat) 1 170 180 60 70 2 200 210 Fish, whole (300 g) 1 160 170 30 40 3 180 200 Fish, whole (700 g) 1 160 170 40 50 2 180 200 Pork Fillet, medium-sized (400 g) 1 170 180 30 45 3 200 220 Roast with rind (1.5 kg) 1 160 170 120 150 2 190 210 Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160 170 100 130 2 190 210 Roast, lean (1 kg) 1 170 180 80 100 2 200 220 Smoked pork 1 160 - 180 60 80 2 190 210 Beef Fillet, medium-sized (1 kg) 1 180 190 40 60 2 200 220 Sirloin, medium-sized (1.5 kg) 1 180 190 30 45 2 200 220 Pot roast (1.5 kg)* 1 170 180 120 150 2 200 220 * Roast pot roasts with a lid on the roasting dish ** Use shelf height 1 for tall items 3Hot air %Top/bottom heat Item Shelf Temperature Roasting time in Shelf Temperature height in °C minutes height in °C Veal Veal joint/breast (1.5 kg) 1 160 170 90 120 2 180 200 Knuckle 1 160 170 100 130 2 190 210 Poultry (unstuffed) Chicken, whole (1 kg) 1 170 180 60 70 2 200 220 Duck, whole (2 - 3 kg) 1 160 - 170 90 120 1 190 210 Goose, whole (3 - 4 kg) 1 150 160 130 180 2** 180 200 * Roast pot roasts with a lid on the roasting dish ** Use shelf height 1 for tall items Tips and tricks Crust too thick and/or roast too dry Check the shelf height. Reduce temperature or roasting time. 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 roast using a meat thermometer. Steam in the cooking compartment is The steam dries during the course of the cooking. If there is an excessive volume of condensing on the appliance door steam, you can carefully open the door briefly to dissipate the steam more quickly. Grilling Caution! There is a risk of damage to kitchen units if you grill with the appliance door open: The adjacent units may be damaged by the extreme heat. Keep the appliance door closed when using the grill. Always use the wire rack and the universal pan when grilling. Place the wire rack in the universal pan and slide them both in at the height specified in the grilling table. 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. All-round grilling 4 All-round grilling is particularly suitable for grilling poultry and meat so that it is crispy all round (e.g. roast pork with crackling). Turn the items after half to two-thirds of the grilling time. Pierce duck and goose skin under the wings and legs to allow the fat to escape. Depending on the food you are cooking, the cooking compartment may become more than usually dirty when you cook food on the wire rack using all-round grilling. You should therefore clean the cooking compartment after every use so that the dirt does not burn on. The information in the table is a guideline, and applies to the enamelled universal pan with wire rack. The values may vary depending on the type and amount of fo...
Ce manuel est également adapté pour les modèles :Fours - CF332250/35 (1.47 mb)