User manual

Food Temperature (°C) Time (min) Shelf posi-
tion
Plate Tart 180 - 200 25 - 50 2
Pizza, frozen Follow manufacturer`s instructions 3
Pizza, home made 200 - 230 15 - 25 2
Quiches / Tarts 180 - 200 30 - 50 2
Roasting
• Use heat-resistant ovenware to roast (refer
to the instructions of the manufacturer).
• You can roast large roasting joints directly in
the deep pan (if present) or on the wire shelf
above the deep pan.
• Roast lean meats in the roasting tin with the
lid. This keeps the meat more succulent.
• All types of meat that can be browned or
have crackling can be roasted in the roasting
tin without the lid.
• We recommend that you cook meat and fish
weighing 1 kg and above in the appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid into
the deep pan.
• If necessary, turn the roast (after 1/2 - 2/3 of
the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting. This
gives better roasting results.
• You can deactivate the appliance
approximately 10 minutes before the end of
the roasting time, and use the residual heat.
Thermaflow® or Conventional Cooking - Main Oven
Roasting
Food Temperature (°C) Time (min)
Beef / Beef boned 170 - 190 20 - 35 minutes per 0.5 kb (1 lb) and 20 - 30 minutes
over
Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kb (1 lb) and 25 - 35 minutes
over
Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kb (1 lb) and 30 - 40 minutes
over
Chicken 180 - 200 20 - 25 minutes per 0.5 kb (1 lb) and 20 minutes over
Turkey / Goose 170 - 190 15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb)
then 10 minutes per 0.5 kg (1 lb) over 3.5 kg (7 lb)
Duck 180 - 200 25 - 35 minutes per 0.5 kb (1 lb) and 25 - 30 minutes
over
Pheasant 170 - 190 35 - 40 minutes per 0.5 kb (1 lb) and 35 - 40 minutes
over
Rabbit 170 - 190 20 minutes per 0.5 kb (1 lb) and 20 minutes over
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