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750 g Wire shelf 4 ( 3 15 * Preheat the oven for 5 minutes. Meat Weight Cookware Level Type of heating Temperature Cooking time, at °C, grill power minutes Roast veal 1.0 kg uncovered 2 % 190-210 100 2.0 kg 2 % 170-190 120 Boned leg of lamb 1.5 kg uncovered 1 4 150-170 110 * Preheat the oven for 5 minutes. Poultry The weights of the table are for unstuffed birds ready to roast. Place whole birds on the wire shelf initially with the breast side down. Turn once after Z the estimated time. Turn pieces of meat such as turkey pieces or turkey breasts over after half the cooking time has elapsed. Turn the pieces of poultry after Z the time has elapsed. If cooking duck or goose, prick the skin below the wings to release the fat. The birds can be made brown and crunchy if they are smeared with butter, brine or orange juice more or less at the end of cooking time. If grilling directly on the shelf, place the enamel tray on level 1. Poultry Weight Cookware Level Type of heating Temperature in °C Cooking time, minutes Chicken halves, 1 to 4 portions 400 g each Shelf 2 4 200-220 40-50 Chicken pieces 250 g each Shelf 2 4 200-220 30-40 Chicken, whole 1 to 4 birds 1.0 kg each Shelf 2 4 190-210 50-80 Duck 1.7 kg Shelf 2 4 180-200 90-100 Goose 3.0 kg Shelf 2 4 170-190 110-130 Young turkey 3.0 kg Shelf 2 4 180-200 80-100 2 turkey legs 800 g each Shelf 2 4 190-210 90-110 Fish Turn the fish pieces after Z the time has elapsed. Whole fish do not need to be turned over. Bake whole fish in swimming position with the dorsal fin up. So that the fish remains stable, place a cut potato or a small container suitable for baking into the abdomen of the fish. To cook fish fillets, add a few tablespoons of liquid when cooking. If grilling directly on the shelf, place the enamel tray on level 1. Fish Weight Cookware Level Type of heating Temperature Time in in °C minutes Fish, white / mixed (entire piece) for 600 g Enamel baking tray 3 % 180-190 45-55 example, sea bream Oily fish (small pieces) for example, Shelf* 2 % 180-190 45-55 Salmon Hake (stuffed) 1.0 kg Enamel baking tray 3 % 180-190 55-65 * Place the enamel tray on level 1. Tips for roasting and grilling The table does not contain information Select the next lowest weight from the instructions and extend the time. for the weight of the joint. How to tell when the roast is ready. Use a meat thermometer (available from specialist shops) or carry out a “spoon test”. Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be pressed in, it needs to be cooked for a little longer. The roast is too dark and the crackling Check the shelf height and temperature. is partly burnt. The roast looks good but the juices are Next time, use a smaller roasting dish or add more liquid. burnt. The roast looks good but the juices are Next time, use a larger roasting dish and use less liquid. too clear and watery. Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through the steam outlet. It may settle and form condensation on the cooler switch panel or on the fronts of adjacent units. Gratins, souffles, browned items Place the cookware on the wire shelf. To roast directly on the wire shelf without containers, insert the enameled tray at height 1. This will keep the oven cleaner. The result of a gratin depends on the size of the dish and gratin height. The data shown in the table are only given as a guide. Food Cookware Level Type of heating Temperature Cooking at °C, grill power time, minutes Sweet souffles (e.g. cheese souffle with Souffle dish 2 % 180-200 40-50 fruit) Gratins seasoned with cooked ingredi-Souffle dish or enamel tray 3 % 210-230 30-40 ents (e.g. pasta with a browned topping) 3 % 210-230 20-30 Gratins seasoned with raw ingredients* Browning dish or enamel tray 2 4 160-180 50-70 (e.g. dauphinoise potatoes) 2 4 160-180 50-70 Brown toast Shelf 5 ( 3 4-5 Grill toast Shelf 3+1 4 170-180 8-12 * The browning must not be more than 2 cm thick. Ready-made products Read and note the manufacturer's instructions on the packaging. When covering accessories with baking paper, ensure that the paper is suitable for high temperatures. Cut the paper to the size of dish to be prepared. The result depends directly on the type of food. There may be irregularities and colour differences in the raw products. Food Accessories Level Type of heating Temperature in °C Time in minutes Chips Shelf or enamel tray 3 % 190-210 20-30 Pizza Shelf 2 % 200-220 15-20 Pizzabaguette Enamel baking tray 3 % 190-200 20-25 Note: The baking tray may deform when frozen foods are being defrosted. This is due to the accessories being subjected to different temperatures. The deformation will disappear while baking. Special dishes At low temperatures, a good creamy yoghurt and a spongy yeast dough can be obtained. First remove accessories and wire shelves or left and right- hand side rails from inside the oven. Making yoghurt 1. Boil 1 ...