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3 minutes, before putting the food in. Always grill with the oven door closed. As far as possible, the pieces of food you are grilling should be of equal thickness. This will allow them to brown evenly and remain succulent and juicy. Turn grilled items after the specified time. Whole fish does not need to be turned. Place the whole fish in the oven in the swimming position with the dorsal fin pointing upwards. Placing a scored potato or a small oven-proof container in the stomach cavity of the fish will provide stability. Do not add salt to steaks until they have been grilled. Place the food to be grilled directly on the wire rack. If you are grilling a single piece, the best results are achieved by placing it in the centre of the wire rack. The universal pan should also be inserted underneath. To prevent a high degree of smoke from forming, do not insert the pan higher than level 3. The meat juices are collected in the pan and the oven is kept cleaner. Do not insert the baking tray or universal pan at level 4 or 5. The high heat distorts it and the cooking compartment can be damaged when removing it. The grill element switches on and off continually. This is normal. The grill setting determines how frequently this will happen. Food Dish Shelf position Type of heating Grill setting Time in minutes Beef Steaks, height 2- 3 cm Wire rack + universal pan 5+3 ( 3 1. side 4-5, 2. side 4-5 Burgers, height 1- 2 cm Wire rack + universal pan 5+ 3 ( 3 1. side 6-8, 2. side 4-6 Lamb Steaks, height 2- 3 cm Wire rack + universal pan 5+3 ( 3 1. side 6-7, 2. side 6-7 Chops, height 2- 3 cm Wire rack + universal pan 5+ 3 ( 3 1. side 5-6, 2. side 5-6 Pork Steaks, height 1- 2 cm Wire rack + universal pan 5+3 ( 3 1. side 6-7, 2. side 6-7 Chops, height 2- 3 cm Wire rack + universal pan 4+ 3 ( 3 1. side 10-12, 2. side 9-10 Burgers, height 1- 2 cm Wire rack + universal pan 5+ 3 ( 3 1. side 6-8, 2. side 4-6 Sausages, thickness 2-4 cm Wire rack + universal pan 4+ 3 ( 3 10-15, turn occasionally Gammon Steaks, height 1- 3 cm Wire rack + universal pan 5+3 ( 3 1. side 4-5, 2. side 3-4 Chicken Drumsticks, 150 g each Wire rack + universal pan 3+ 2 ( 3 1. side 17, 2. side 8 Breast (boneless) , 150 g each Wire rack + universal pan 3+ 2 ( 3 1. side 20, 2. side 10 Fish Whole trout, 300 g each Wire rack + universal pan 2+ 1 ( 2 20-25 Fillets, 150 g each Wire rack + universal pan 4+ 3 ( 3 1. side 5-7, 2. side 5-7 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. Preprepared products The cooking result greatly depends on the quality of the food. Pre-browning and unevenness can sometimes even be found Observe the instructions on the packaging. on the raw product. If you line the accessories with greaseproof paper, make sure Leave a little space between bread rolls when crisping them up. that the paper is suitable for these temperatures. Make sure the Do not place too many bread rolls on the accessories. paper is a suitable size for the dish to be cooked. Sprinkle grated cheese over the top of your lasagne to give it a beautiful and evenly browned finish. Food Dish Shelf Type of Temperature Time position heating in ° C in minutes Pizza, frozen Pizza with a thin base Universal pan 2 % 190-210 15-25 Universal pan 3 : * 200-210 10-15 Universal pan + wire rack 3+ 1 : * 170-180 20-25 Pizza with a thick base Universal pan 2 % 180-200 20-30 Universal pan 3 : * 200-210 15-20 Universal pan + wire rack 3+ 1 : * 170-180 20-25 Pizza-Baguette Universal pan 3 % 180-200 20-30 Universal pan 3 : * 170-180 25-30 Pizza, chilled Pizza Universal pan 3 % * 190-210 10-15 Universal pan 3 : * 200-210 10-15 Potato products, frozen Chips Universal pan 3 % 190-210 20-30 Universal pan 3 : * 210-220 20-25 Universal pan + baking tray 3+ 1 : * 180-190 30-35 Duchess potatoes Universal pan 3 % 200-220 20-25 Universal pan 3 : * 200-210 15-20 Hash browns (fried potatoes) Universal pan 3 % 210-230 15-25 Universal pan 3 : * 200-210 15-20 Potato wedges Universal pan 2 % * 190-210 20-25 Universal pan 3 : * 190-210 20-25 Baked goods, frozen Rolls,...
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