User manual

Turn the roast after 1/2 - 2/3 of the cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with the lid or
use roasting bag.
• baste large roasts and poultry with their juices
several times during roasting.
ROASTING
Food Heat setting Total preparation time (min)
Shelf posi-
tion
Beef / Beef boned 5 20 - 35 minutes per 500g (1lb) and 20 -
35 minutes over
2
Mutton / Lamb 5 25 - 35 minutes per 500g (1lb) and 25 -
35 minutes over
2
Pork / Veal / Ham 5 30 - 40 minutes per 500g (1lb) 2
Chicken 5 15 - 20 minutes per 500g (1lb) and 20
minutes over
2
Turkey / Goose 5 15 - 20 minutes per 500g (1lb) up to
3500g (7lb) then 10 minutes per 500g
(1lb) over 3500g (7lb)
2
Duck 5 25 - 35 minutes per 500g (1lb) and 25 -
30 minutes over
2
Pheasant 5 35 - 40 minutes per 500g (1lb) and 35 -
40 minutes over
2
Rabbit 5 20 minutes per 500g (1lb) and 20 mi-
nutes over
2
GRILLING IN GENERAL
WARNING! Always grill with the oven
door opened.
When the grill is active, closing the
door automatically cut-off the flames.
Do not use the door as a cut-off
device.
• Always grill with the maximum
temperature setting.
• Always put the deep pan with trivet onto the
second or third shelf position.
• Grill only flat pieces of meat or fish.
GRILLING
Food Total preparation time (min) Shelf position
Bacon Rashers 5 - 6 2 - 3
Beef Burgers (home-made) 20 - 30 2 - 3
Chicken Joints 30 - 40 2 - 3
Lamb Chops 15 - 20 2 - 3
Pork Chops 20 - 30 2 - 3
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