Food
Oven function
Shelf po
-
sition
Temperature (°C)
Time
Baguettes
Ventitherm® Fan
Operated Cooking
3
as per manufac
-
turer's instruc
-
tions
as per manufac
-
turer's instruc
-
tions
Fruit cake
Ventitherm® Fan
Operated Cooking
3
as per manufac
-
turer's instruc
-
tions
as per manufac
-
turer's instruc
-
tions
1) Turn chips 2 or 3 times during cooking
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the grill/roasting pan or on the wire
shelf above the grill/roasting pan (If present).
• Roast lean meats in a roasting tin with a lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roast
-
ing tin without the lid.
Roasting tables
Oven function: Ventitherm® Fan Operated Cooking
Pork
Food
Shelf position
Temperature
(°C)
Time (min)
Shoulder, neck, ham joint (1000-1500 g)
1
170-190
90-120
Chops, smoked loin of pork (1000-1500 g)
1
180-200
60-90
Meat loaf (750-1000 g)
1
180-200
45-60
Knuckle of pork (pre-cooked) (750-1000
g)
1
170-190
90-120
Beef
Food
Shelf position
Temperature
(°C)
Time (min)
Pot roast (1000-1500 g)
1
180-200
120-150
Roast beef or sirloin per cm of thickness
1
210-230
1)
0:06-0:09 per
cm of thick
-
ness
1) Pre-heat oven
Veal
Food
Shelf position
Temperature
(°C)
Time (min)
Pot roast (1000-1500 g)
1
170-190
150-120
22
Helpful hints and tips