User manual

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.
ROASTING TABLES - MAIN OVEN
Beef
Food Quantity Temperature (°C) Time (min) Shelf position
Roast beef or fillet:
rare
per cm. of
thickness
190 - 200
1) 5 - 6 2
Roast beef or fillet:
medium
per cm. of
thickness
180 - 190
1) 6 - 8 2
Roast beef or fillet:
well done
per cm. of
thickness
170 - 180
1) 8 - 10 2
1) Preheat the oven.
Pork
Food Quantity Temperature (°C) Time (min) Shelf position
Shoulder, neck, ham 1 - 1.5 kg 160 - 180 90 - 120 2
Pork chop 1 - 1.5 kg 160 - 180 60 - 90 2
Meat loaf 750 g - 1 kg 160 - 170 45 - 60 2
Knuckle of pork
(precooked)
750 g - 1 kg 150 - 170 90 - 120 2
Veal
Food Quantity (kg) Temperature (°C) Time (min) Shelf position
Roast veal 1 160 - 180 90 - 120 2
Knuckle of veal 1.5 - 2 160 - 180 120 - 150 2
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