Junker JH23UA 0 Série Mode D'emploi page 47

Place the food to be grilled directly on the wire rack. If you are
grilling a single piece, the best results are achieved by placing
it in the centre of the wire rack. The universal pan should also
be inserted at level 1. The meat juices are collected in the pan,
keeping the oven cleaner.
Do not insert the baking tray or universal pan at level 4. They
may become deformed at high temperatures and damage the
cooking compartment when they are removed.
If possible, grill items should be of equal thickness. This will
allow them to brown evenly and remain succulent and juicy.
Only add salt to steaks once they have been grilled.
Meat
Beef
Joint of beef
Tenderloin, medium rare
Sirloin, medium rare
Steaks, 3 cm, medium rare
Veal
Joint of veal
Pork
without rind (e.g. neck)
with rind (e.g. shoulder)
Smoked pork on the bone
Lamb
Leg of lamb, boned, medium
Minced meat
Meat loaf
Sausage
Sausage
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 also
insert the universal pan at level 1.
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.
Weight Accessories and
ovenware
1.0 kg Covered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
1.0 kg Uncovered
Grill wire rack +
baking tray
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Uncovered
1.5 kg
2.0 kg
1.0 kg Covered
1.5 kg Uncovered
approx. Uncovered
750 g
Grill wire rack +
baking tray
Turn grilled items after Z
The grill element switches on and off intermittently. This is
normal. The grill setting determines how frequently this occurs.
Meat
Turn pieces of meat halfway through the cooking time.
With pork, score the rind and place it on the dish rind-side
down first.
Level Type of
heating
2
%
2
%
2
%
1
%
1
%
1
™
4+1
š
1
%
1
%
1
%
1
™
1
™
1
™
1
™
1
™
1
™
1
%
1
™
1
™
4+1
š
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.
of the specified time.
Temperature Cooking time
°C, grill set- in minutes
ting
200-220 120
190-210 140
180-200 160
210-230 70
200-220 80
230-250 50
3 15
200-220 100
190-210 120
180-200 140
190-210 120
180-200 150
170-190 170
180-200 130
190-210 160
170-190 190
210-230 80
170-190 120
180-200 70
3 15
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