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en Tables and tips
Roasting dish
You will need a roaster, pull-out system and heating
element – these are optional accessories.
In the roaster, you can also easily cook large pieces
of meat and braise large quantities.
Food is easy to prepare and can be kept warm in
the oven. Your kitchen will look tidy, the hob will not
be dirty, and fewer cooking smells will be produced
as the dish is being cooked in the oven.
The non-stick coating enables you to roast using
very little fat.
Tip: Rather than adding the fat to the roaster, brush
oil over the meat. This will ensure that the heat is
transferred directly to the meat.
Cooking liquids reduce down quickly. Make sure
that there is always sufficient cooking liquid. For a
cooking time of 30 minutes, add approx. ½ l of
liquid.
When cooking in a sauce, always ensure that the
sauce remains runny and add cooking liquid.
In addition, follow the instructions in the user
manual for the roaster.
Multigrain bread Baking
stone
1 200 T 35 - 45
Sourdough bread Baking
stone
1 250 / 200* T 50 - 60
Pizza, fresh Baking
stone
1 275 T 5 - 8 The cooking time varies depending on the
type and thickness of the dough and top-
ping.
Pizza, frozen Baking
stone
1 230 T 8 - 10 The cooking time varies depending on the
thickness of the dough. Follow the manufac-
turer’s instructions.
Tarte flambée,
fresh
Baking
stone
1 300 T 2 - 4 Recipe tip: Traditional or with goat's
cheese, Parma ham, figs and spring onion.
Tarte flambée,
frozen
Baking
stone
1 250 T 8 - 10
Dish Accessory Level Tempera-
ture
in °C
Type of
heating
Cooking
time
in min.
Comments
* Preheat the appliance to the specified temperature. Turn the temperature down when placing the food in the oven.
Dish Accessory Level Tempera-
ture
in °C
Type of
heating
Cooking
time
in min.
Comments
Chicken breast Roasting
dish
1 200 U Searing
+ 15 - 20
Use the core temperature probe. Do
not put the lid on.
Beef goulash Roasting
dish
1 220 / 130* U Searing
+ 60 - 90
Sear the onion and meat; use the
"Searing function" for this. Pour in liq-
uid and turn the temperature back
down; cook for 60 - 90 minutes,
depending on the type of meat.
Cover with the lid.
Ossobuco Roasting
dish
1 220 / 140* U Searing
+ 60 - 90
Sear the meat and vegetables; use the
"Searing function" for this. Pour in liq-
uid and turn the temperature back
down; cover and cook for a further 60 -
90 minutes. Turn the sliced shanks
once.
Cover with the lid.
* Sear at a high temperature to begin with; to continue cooking, turn the temperature back down.
54


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