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Tips for grilling
When grilling, preheat the oven for approx. 3 minutes, before
placing the food into the cooking compartment.
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 the food you are grilling after
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.
Also insert the baking tray at level 1. The meat juices are
collected in the pan and the oven is kept cleaner.
Meat
Beef
Joint of beef
Tenderloin, medium rare
Sirloin, medium rare
Steaks, medium rare 3 cm
Veal
Joint of veal
Lamb
Leg of lamb, boned, medium
Minced meat
Meat loaf
Sausage
Sausage
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
of the specified time.
Z
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
Poultry
Chicken halves, 1 to 4 portions
Chicken pieces
Chicken, whole 1 to 4 birds
Duck
Goose
Young turkey
2 turkey legs
Z
of the time.
Weight
Accessories and
ovenware
1.0 kg
Covered
1.5 kg
2.0 kg
1.0 kg
Uncovered
1.5 kg
1.0 kg
Uncovered
Wire rack
1.0 kg
Uncovered
2.0 kg
1.5 kg
Uncovered
approx.
Uncovered
500 g
Wire rack
Z
of the
Weight
Cookware
400 g each
Shelf
250 g each
Shelf
1.0 kg each
Shelf
1.7 kg
Shelf
3.0 kg
Shelf
3.0 kg
Shelf
800 g each
Shelf
When grilling, 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.
Meat
Turn pieces of meat halfway through the cooking time.
When cooking is finished, turn the oven off and leave the meat
to rest with the door closed for a further 10 minutes. This allows
better distribution of the meat juices.
When it is cooked, wrap the sirloin in aluminium foil and leave it
to rest for a further 10 minutes.
Level
Type of
heating
2
%
2
%
2
%
2
%
2
%
1
7
5
(
2
%
2
%
1
7
1
7
4
(
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
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.
If you are grilling directly on the wire rack, you should insert the
baking tray at level 1. The meat juices are collected in the pan
and the oven is kept cleaner.
Level
Type of heating Temperature
2
7
2
7
2
7
2
7
2
7
2
7
2
7
Temperature in
Cooking time
°C, grill setting
in minutes
200-220
120
190-210
140
180-200
160
210-230
70
200-220
80
210-230
50
3
15
190-210
100
170-190
120
150-170
120
170-190
70
3
15
Cooking time,
in °C
minutes
200-220
40-50
200-220
30-40
190-210
50-80
180-200
90-100
170-190
110-130
180-200
80-100
190-210
90-110
23
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