Food
Temperature (°C)
Time (min)
Shelf posi-
tion
Scones
210 - 230
8 - 12
1 – 3
Roasting: Meat, Poultry
160 - 180
Refer to the
Roasting table.
2
10.7
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.
10.8
Thermaflow® - 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 mi-
nutes over
Mutton / Lamb
170 - 190
20 - 35 minutes per 0.5 kb (1 lb) and 25 - 35 mi-
nutes over
Pork / Veal / Ham
170 - 190
30 - 40 minutes per 0.5 kb (1 lb) and 30 - 40 mi-
nutes 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 mi-
nutes over
Pheasant
170 - 190
35 - 40 minutes per 0.5 kb (1 lb) and 35 - 40 mi-
nutes over
Rabbit
170 - 190
20 minutes per 0.5 kb (1 lb) and 20 minutes over
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20
Summary of Contents for 47132MM-MN
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