Tips For Roasting And Grilling; Bakes, Gratins, Toast - Blaupunkt 5BC111.0 Gebrauchsanleitung

Poultry
The values in the table apply to dishes placed in a cold oven.
The weights indicated in the table are for unstuffed poultry that
is ready for roasting.
If you are grilling directly on the wire rack, you should insert the
baking tray at level 1.
Poultry
Chicken halves, 1-4 pieces
Chicken pieces
Chicken, whole, 1­4 birds
Duck, whole
Goose, whole
Small turkey, whole
2 turkey drumsticks
Fish
Turn the pieces of fish after
Whole fish do not need to be turned. Place the whole fish in the
oven in swimming position with the dorsal fin facing upwards.
Fish
Fish, whole
Fish, in slices (e.g. steaks)

Tips for roasting and grilling

The table does not contain information
for the weight of the joint.
How to tell when the roast is ready.
The roast is too dark and the crackling
is partly burnt.
The roast looks good but the juices are
burnt.
The roast looks good but the juices are
too clear and watery.
Steam rises from the roast when basted. This is normal and due to the laws of physics. The majority of the steam escapes through

Bakes, gratins, toast

Always place the ovenware on the wire rack.
Dish
Bakes
Bake, sweet
Pasta bake
Gratin
Potato gratin made using raw ingredi-
ents,
Max. 2 cm deep
Weight Accessories and
ovenware
400 g each Wire rack
250 g each Wire rack
per 1 kg Wire rack
1.7 kg Wire rack
3.0 kg Wire rack
3.0 kg Wire rack
800 g each Wire rack
Z of the specified time.
Weight Accessories and
ovenware
1.0 kg Wire rack
1.5 kg Wire rack
300 g each Wire rack
Select the next lowest weight from the instructions and extend the time.
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.
Check the shelf height and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish and use less liquid.
the steam outlet. It may settle and form condensation on the cooler switch panel or on
the fronts of adjacent units.
Accessories and oven-
ware
Ovenproof dish
Ovenproof dish
Ovenproof dish
When cooking duck or goose, pierce the skin on the underside
of the wings to allow the fat to escape.
Place the bird onto the wire rack with the breast side facing
downwards. Turn the whole bird when two thirds of the cooking
time has elapsed.
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.
Level Type of
heating
2
%
3
%
2
%
2
%
2
%
2
%
2
%
To ensure that the fish remains in position, place half a potato
or a small, ovenproof container into the stomach cavity.
If you are grilling directly on the wire rack, you should also
insert the baking tray at level 1. The fish juices are collected in
the pan and the oven is kept cleaner.
Level Type of
heating
2
%
2
%
2
%
With bakes, the cooking time depends on the size of the
ovenproof dish and the height of the bake. The values specified
in the tables are guidelines only.
Level Type of
heating
2
%
2
%
2
%
Temperature °C, Cooking time
grill setting in minutes
220-240 50-60
220-240 30-40
220-240 55-65
210-230 90-100
200-220 100-120
210-230 80-100
210-230 90-120
Temperature Cooking time
°C, grill setting in minutes
190-210 45-50
180-200 55-65
190-210 40-45
Temperature, Cooking time
°C in minutes
170-190 50-60
210-230 25-35
170-190 45-55
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