Flat 3 Cremer Street Home User Guide

en

Tested for you in our cooking studio

Dish

Accessories/cookware

Shelf po sition

Type of heating

Temperature in °C

Time in min.

Chicken, portion (each 200-250 g)*** wire rack

2 2 2 2 2

190-200 180-190 150-160 170-180 150-160

35-45 25+20 20+15 25+30 12+12

: : : : :

Duck

wire rack wire rack wire rack wire rack

Turkey, crown****

Turkey, thighs

Turkey, whole, 4-8 kg*****

Meat dishes Meat loaf

cookware, uncovered

2

170-180

20+35

:

Casserole Diced meat (beef, pork, lamb), 500 g meat Diced chicken (boned), 500 g meat

cookware, covered

2

140*

100-120

:

cookware, covered cookware, covered

2 2

140*

90-100 65+60

: :

Braising steak

140

Complete meal With beef

wire rack + wire rack

4+1

160, then 200 (Yorkshire Pud ding)

calculation for meat (see table above) + 15 25 for Yorkshire Pud ding calculation for chicken (see table above)

:

With chicken

wire rack + wire rack

4+1

180

:

* Preheat ** Without fat layer (best and neck), do not turn *** Skin side down **** Bone side down, do not turn ***** Turn after app. 1 hour

Tips on roasting and braising

The cooking compartment becomes very dirty. The roast is too dark and the crack ling is burned in places, and/or the roast is too dry. The roast looks good but the juices are burnt. The roast looks good but the juices are too clear and watery. The meat gets burned during brais ing. The crackling is too thin.

Prepare your food in an enclosed roasting dish with higher temperature or use the grill tray. You will achieve the best roasting results if you use the grill tray. The grill tray can be bought later as a special accessory. Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting time if necessary.

Increase the temperature or switch on the grill briefly at the end of the roasting time. Next time, use a smaller roasting dish and add more liquid if necessary.

Next time, use a larger roasting dish and add less liquid if necessary.

The roasting dish and lid must fit together well and close properly. Reduce the temperature and add more liquid when braising if necessary.

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