Table of Contents
en How it works
Recommended settings
Bakes and gratins
Meal
Bake, savoury, fresh, cooked ingredi-
ents
Bake, sweet
Potato gratin, raw ingredients, 4 cm
deep
Potato gratin, raw ingredients, 4 cm
deep, on 2 levels
Poultry, meat and fish
The table lists values for poultry, meat and fish, with de-
fault values for the weight.
If you prepare dishes that are larger or heavier than
what is specified in the recommended settings, always
use the lower temperature. If cooking more than one
item, use the weight of the heaviest item as a basis for
determining the cooking time. The individual pieces
must be approximately the same size.
Tips for poultry, meat and fish
Observe the instructions when preparing poultry, meat
and fish
Poultry
¡ For duck or goose, pierce the skin on the underside
of the wings. This allows the fat to drain out.
¡ If using duck breast, score the skin. Do not turn
duck breasts.
¡ Poultry will turn out particularly crispy and brown if
you baste it towards the end of the roasting time
with butter, salted water or orange juice.
Meat
¡ Coat lean meat with fat as required, or separate the
pieces.
¡ When roasting, add a little liquid if the meat is lean.
Cover the base of the glass cookware with ap-
prox. 1/2 cm of liquid.
¡ Score the rind crosswise. If you turn the joint when
cooking it, ensure that the rind is underneath to be-
gin with.
¡ When the joint is ready, turn off the oven and allow
it to rest for a further 10 minutes in the cooking
compartment, keeping the door closed. This helps
Recommended settings
Poultry
Food
Chicken, 1.3 kg, unstuffed
Small chicken portions, 250 g each
Chicken goujons, nuggets, frozen
Duck, unstuffed, 2 kg
Duck breast, 300 g each, medium
Goose, unstuffed, 3 kg
36
Accessory/cookware Shelf posi-
Ovenproof dish
Ovenproof dish
Ovenproof dish
Ovenproof dish
¡ It is more convenient to roast and braise meat in the
¡ The quantity of liquid depends on the type of meat,
¡ The liquid in the cookware evaporates as the meat
¡ The distance between the meat and the lid must be
¡ To braise the meat, sear it first as required. Add wa-
Fish
¡ You do not need to turn whole fish.
¡ Place the whole fish into the cooking compartment
¡ Placing half a potato or a small ovenproof container
¡ You can tell when the fish is cooked because the
¡ When stewing, add two to three tablespoons of li-
Accessories/cook-
ware
Cookware without lid
Cookware without lid
Universal pan
Cookware without lid
Cookware without lid
Cookware without lid
Type of
tion
heating
2
2
2
3+1
distribute the meat juices more evenly. Wrap the
joint in aluminium foil if necessary. The resting time
is not included in the specified cooking time.
cookware. You can take the joint out of the cooking
compartment more easily in the cookware, and pre-
pare the sauce in the cookware itself.
the material the cookware is made from and on
whether or not a lid is used. If you are cooking meat
in an enamelled or dark-coloured metal roasting
dish, it will need a little more liquid than if cooked in
glass cookware.
roasts. Carefully pour in more hot liquid if required.
at least 3 cm. The meat may expand.
ter, wine, vinegar or similar for the braising liquid.
The base of the cookware must be covered with 1–
2 cm of liquid.
in swimming position with the dorsal fin facing up-
wards.
in the stomach cavity of the fish provides stability.
dorsal fin can be removed easily.
quid and a little lemon juice or vinegar into the
cookware.
Shelf posi-
Type of
tion
heating
2
3
3
2
3
2
Temperature
Cooking
in °C
time,
minutes
200–220
30–60
180–200
50–60
150–170
60–80
150–160
70–80
Temperature
Cooking
in °C/grill
time in mins
setting
200–220
60–70
220–230
30–35
190–210
20–25
190–210
100–110
240–260
30–40
170–190
120–140
Chapters
Table of Contents
