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The grill setting determines how frequently this will happen. Meat Turn pieces of meat halfway through the cooking time. When the roast is ready, turn off the oven and allow it to rest for an additional 10 minutes. This allows better distribution of the meat juices. After cooking, wrap sirloin in aluminium foil and leave it to rest for 10 minutes in the oven. For roast pork with a rind, score the rind in a crossways pattern, then lay the roast in the dish with the rind at the bottom. Meat Weight Accessories and Level Type of Temperature Cooking time cookware heating in ° C, grill set- in minutes ting Beef Potroasted beef 1.0 kg Covered 1 % 200-220 100-120 1.5 kg 1 % 190-210 120-140 2.0 kg 1 % 180-200 140-160 Fillet of beef, medium 1.0 kg Uncovered 1 % 210-230 50- 70 1.5 kg 1 % 200-220 60- 80 Sirloin, medium 1.0 kg Uncovered 1 4 210-230 50- 60 Steaks, 3 cm thick, medium Wire rack + univer3+ 1 ( 3 20- 25 sal pan Veal Joint of veal 1.0 kg Uncovered 1 % 190-210 80- 100 1.5 kg 1 % 180-200 90- 120 2.0 kg 1 % 180-200 100-140 Knuckle of veal 1.5 kg Uncovered 1 % 200-220 120-130 Pork Joint without rind ( e.g. neck) 1.0 kg Uncovered 1 4 190-210 100-120 1.5 kg 1 4 180-200 110-130 2.0 kg 1 4 170-190 120-140 Joint with rind (e. g. shoulder) 1.0 kg Uncovered 1 4 190-210 120-140 1.5 kg 1 4 180-200 130-150 2.0 kg 1 4 170-190 140-160 Fillet of pork 500 g Wire rack + univer2+ 1 4 230-240 30- 40 sal pan Pork joint, lean 1.0 kg Uncovered 1 % 200-220 80- 100 1.5 kg 1 % 190-210 90- 120 2.0 kg 1 % 180-200 100-130 Smoked pork on the bone 1.0 kg Covered 1 % 200-220 50- 60 Steaks, 2 cm thick Wire rack + univer3+ 1 ( 3 15- 20 sal pan Pork medallions, 3 cm thick Wire rack + univer3+ 1 ( 3 12- 18 sal pan Meat Weight Accessories and Level Type of Temperature Cooking time cookware heating in ° C, grill set- in minutes ting Lamb Saddle of lamb on the bone 1.5 kg Uncovered 1 % 200-220 40-50 Leg of lamb, boned, medium 1.5 kg Uncovered 1 4 190-210 120-150 Game Saddle of venison on the bone 1.5 kg Uncovered 1 % 190-210 70-90 Boned leg of roe venison 1.5 kg Covered 1 % 190-210 90-120 Wild boar joint 1.5 kg Covered 1 % 190-210 120-140 Joint of venison 1.5 kg Covered 1 % 190-210 100-120 Rabbit 2.0 kg Covered 1 % 200-220 60-70 Minced meat Sausages Wire rack + univer3+ 1 ( 3 10-15 sal pan Meat loaf Made from Uncovered 1 4 180-200 60-70 500 g meat Sausages 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 Z of the specified time. Turn roasts, such as rolled turkey joint or turkey breast, halfway through the cooking time. Turn poultry portions after Z of the time. 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. Poultry Weight Accessories and Level Type of Temperature Cooking time cookware heating in ° C, grill set- in minutes ting Chicken, whole 1.2 kg Wire rack 1 4 200-220 60-70 Chicken, halved 500 g each Wire rack 1 4 210-230 40-50 Chicken portions 150 g each Wire rack 2 4 210-230 30-40 Chicken portions 300 g each Wire rack 2 4 210-230 35-45 Duck, whole 2.0 kg Wire rack 1 4 170-190 100-120 Duck breast 300 g each Wire rack 2 4 230-250 25-35 Goose legs 400 g each Wire rack 2 4 210-230 40-50 Fish There is no need to turn a whole fish. Place the whole fish in the oven in its swimming position with its dorsal fin facing upwards. If you are grilling directly on the wire rack, the universal pan Placing a scored potato or a small oven-proof container in the should also be inserted at level 1. The liquid will be caught and stomach cavity of the fish will provide stability. the oven remains cleaner. For fish fillets, add a few tablespoons of liquid to braise. Turn the pieces of fish after Z of the grilling time. Fish Weight Accessories Level Type of Temperature in °C, Cooking time and cookware heating grill setting in minutes Fish, whole approx. 300 g each Wire rack 2 ( 2 20-25 1.0 kg Wire rack 1 4 200-220 45-55 1.5 kg Wire rack 1 4 180-200 60-70 Fish steak, 3 cm thick Wire rack 2 ( 2 20-25 Fish fillet Covered 1 % 210-230 25-30 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 l...
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