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At the end of the cooking time, switch the grill off and leave the food to stand for approximately 10 minutes in the cooking compartment with the door closed. The recommended standing time is not included in the grilling times specified. Radiant grilling For grilling large quantities of flat items, use the + Full-surface grill ( Fig. A) . For grilling small quantities of flat items, use the ( Centre-area grill. Place the food to be grilled in the centre of the wire rack (Fig. B) . Using the Centre-area grill operating mode will save energy. Brush the items to be grilled with a little oil to taste. Turn the items after half to two- thirds of the grilling time. You can influence the grilling result by changing the position of the wire rack. Wire rack posi- Use tion Place the stepped wire rack in the universal pan with the step pointing downwards: suitable for grill items that should be well-done Place the stepped wire rack in the universal pan with the step pointing upwards: suitable for grill items that should be rare to medium Note: Always use the universal pan in the standard position (not the other way up). Grilling table The details given in the table are guidelines and apply to the enamelled universal pan with stepped wire rack. The values may vary depending on the type and amount of items to be grilled. You should set the lower of the specified temperatures the first time. Lower temperatures will generally allow more even browning. The values refer to food placed in the oven when it is cold and for meat taken directly from the refrigerator. Meal Oven Setting Level Temperature in °C Time in minutes Beef Steaks, 2 - 3 cm thick o + 4 ‚Y. * 1st side: 9 - 12 2nd side: 5 - 7 o + 2 ‚Y. * 1st side: 10 - 13 2nd side: 6 - 8 Burgers, 1 - 2 cm thick o + 4 ‚Y. 1st side: 8 - 10 2nd side: 6 - 8 o + 2 ‚Y. 1st side: 10 - 12 2nd side: 6 - 8 * Preheat for 3 minutes ** Turn frequently *** Turn after half of the time Meal Oven Setting Level Temperature in °C Time in minutes Lamb Leg o 4 2 170 190 120 - 150* * * Shoulder (on the bone) o 4 2 170 190 100 - 130* * * Shoulder (boned and rolled) o 4 2 170 190 120 - 150* * * Steaks, 2 - 3 cm thick o + 4 ‚Y. 1st side: 5 - 7 2nd side: 3 - 5 o + 2 ‚Y. 1st side: 6 - 8 2nd side: 4 - 6 Chops, 2 - 3 cm thick o + 4 ‚Y. 1st side: 6 - 8 2nd side: 4 - 7 o + 2 ‚Y. 1st side: 7 - 9 2nd side: 5 - 8 Pork Roast joint o 4 2 180 200 120 - 150* * * Steaks, 1 - 2 cm thick o + 4 ‚Y. * 1st side: 8 - 10 2nd side: 5 - 8 o + 2 ‚Y. * 1st side: 9 - 12 2nd side: 6 - 8 Chops, 2 - 3 cm thick o + 4 ‚Y. 1st side: 10 - 12 2nd side: 8 - 10 o + 2 ‚Y. 1st side: 10 - 13 2nd side: 8 - 12 Burgers, 1 - 2 cm thick o + 4 ‚Y. 1st side: 8 - 10 2nd side: 6 - 8 o + 2 ‚Y. 1st side: 10 - 12 2nd side: 6 - 8 Sausages, 2 - 4 cm thick o + 4 ‚Y. 12 16* * o + 2 ‚Y. 14 18* * Gammon Steaks, 1 - 2 cm thick o + 4 ‚Y. 1st side: 9 - 12 2nd side: 5 - 7 o + 2 ‚Y. 1st side: 10 - 12 2nd side: 5 - 7 Chicken Drumsticks o + 3 250 1st side: 15 - 17 2nd side: 10 - 13 o + 2 250 1st side: 16 - 20 2nd side: 12 - 15 Breast (boneless) o + 4 250 1st side: 12 - 15 2nd side: 7 - 10 o + 2 250 1st side: 13 - 15 2nd side: 8 - 10 Whole chicken o 4 2 200 230 70 - 90* * * Quarter o 4 2 210 230 40 - 50* * * Fish Whole fish, e. g. trout o + 3 220 1st side: 10 - 15 2nd side: 10 - 15 o 4 2 220 15 25 * Preheat for 3 minutes ** Turn frequently *** Turn after half of the time Meal Oven Setting Level Temperature in °C Time in minutes Fillets o + 4 220 1st side: 8 - 12 2nd side: 7 - 10 o + 1 220 1st side: 9 - 13 2nd side: 8 - 12 * Preheat for 3 minutes ** Turn frequently *** Turn after half of the time Low-temperature cooking In this section, you will find information on ¦ Low-temperature cooking / ¦ Tips and tricks Low-temperature cooking is a method of cooking slowly at low temperatures, and is also known as slow cooking. Low-temperature cooking is ideal for all prime cuts of meat ( e.g. tender portions of beef, veal, pork, lamb and poultry) that are to be cooked medium/medium rare or " a point". The meat will remain succulent and tender. Using Low-temperature cooking Notes ¦ Only use fresh, clean meat ¦ The meat will always look pink on the inside after Low- temperature cooking. This does not mean that the cooking time was too short ¦ Only use boned meat ¦ Do not use defrosted meat ¦ You can also use seasoned or marinated meat ¦ Always use shelf height 1 for Low-temperature cooking ¦ Do not cover the meat while it is cooking in the cooking compartment ¦ Do not turn pieces of meat during the low-temperature cooking process ¦ The size, thickness and type of meat will have a significant influence on the searing and low-temperature cooking times ¦ The properties of the pan and the heat output of the hotplate can influence the searing time ¦ Do not use the Low-temperature cooking mode together with the Preselection mode clock function Only switch the Low-temperature cooking mode on when the cooking compartment has completely cooled down ( room temperature). If • or oe and...
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Fornos - U15E42S0GB/35 (1.41 mb)