Grilling - Junker+ JB33UK50 Notice D'utilisation

Roast
Meat loaf (made from 500 g meat)
Fish, whole (300 g)
Fish, whole (700 g)
Pork
Fillet, medium (400 g)
Roast with rind (1.5 kg)
Joint, marbled, without rind, e.g. neck (1.5 kg)
Joint, lean (1 kg)
Smoked pork
Beef
Fillet, medium (1 kg)
Sirloin, medium (1.5 kg)
Pot roast (1.5 kg)*
Veal
Joint/breast of veal (1.5 kg)
Knuckle
Poultry (not stuffed)
Chicken, whole (1 kg)
Duck, whole (2 - 3 kg)
Goose, whole (3 - 4 kg)
* Roast pot roasts in ovenware with a lid
** Use shelf position 1 for tall items
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is
condensing on the appliance door

Grilling

Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
For grilling, always use the wire rack and universal pan. Insert
the wire rack at the shelf position indicated in the grilling table.
To prevent the oven from becoming dirty, insert the universal
pan one level lower. Always place the food to be grilled in the
centre of the wire rack
Note: Always use the universal pan in the standard position
(not the other way up).
If you are grilling more than one piece of meat, make sure that
they are the same sort of meat and that they are of similar
thickness and weight.
64
~
2D-Hot air
Shelf posi-
tion
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Check the shelf height. Reduce temperature or roasting time.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
Tempera- Roasting time
ture in °C in minutes
170 ­ 180 60 - 70
160 ­ 170 30 - 40
160 ­ 170 40 ­ 50
170 ­ 180 30 - 45
160 ­ 170 120 - 150
160 ­ 170 100 ­ 130
170 ­ 180 80 - 100
160 - 180 60 - 80
180 - 190 40 ­ 60
180 - 190 30 - 45
170 ­ 180 120 - 150
160 ­ 170 90 ­ 120
160 ­ 170 100 ­ 130
170 ­ 180 60 - 70
160 - 170 90 ­ 120
150 - 160 130 - 180
All-round grilling
™ All-round grilling is particularly suitable for grilling poultry
and meat so that it is crispy all round (e.g. roast pork with
crackling).
Turn the items after half to two-thirds of the grilling time.
Pierce duck and goose skin under the wings and legs to allow
the fat to escape.
Depending on the food you are cooking, the cooking
compartment may become more than usually dirty when you
cook food on the wire rack using all-round grilling. You should
therefore clean the cooking compartment after every use so
that the dirt does not burn on.
The information in the table is a guideline, and applies to the
enamelled universal pan with wire rack. The values may vary
depending on the type and amount of food to be grilled.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
%
Top/bottom heating
Shelf posi- Tempera-
tion ture in °C
2 200 - 210
3 180 - 200
2 180 - 200
3 200 - 220
2 190 - 210
2 190 - 210
2 200 - 220
2 190 - 210
2 200 - 220
2 200 - 220
2 200 - 220
2 180 - 200
2 190 - 210
2 200 - 220
2 190 - 210
2** 180 - 200