8.7
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly 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 roast-
ing. This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the
end of the roasting time, and use the
residual heat.
8.8
Roasting with Turbo Grilling
Beef
Type of
meat
Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture (°C)
Time
(min)
Pot roast
1 - 1.5 kg
Conven-
tional
Cooking
1
230
120 - 150
Roast beef
or fillet: rare
per cm of
thickness
Turbo
Grilling
1
190 - 200
1)
5 - 6
Roast beef
or fillet: me-
dium
per cm of
thickness
Turbo
Grilling
1
180 - 190
1)
6 - 8
Roast beef
or fillet: well
done
per cm of
thickness
Turbo
Grilling
1
170 - 180
1)
8 - 10
1)
Preheat the oven
Pork
Type of
meat
Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture (°C)
Time
(min)
Shoulder,
neck, ham
joint
1 - 1.5 kg
Turbo
Grilling
1
160 - 180
90 - 120
Chop,
spare rib
1 - 1.5 kg
Turbo
Grilling
1
170 - 180
60 - 90
Meat loaf
750 g - 1 kg
Turbo
Grilling
1
160 - 170
50 - 60
Porkknuckle
(precooked)
750 g - 1 kg
Turbo
Grilling
1
150 - 170
90 - 120
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