20
Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Meat
Weight Accessories and cookware Level Heating Temperature
at °C, grill power
Time
in minutes
Beef
Braised beef
1.0 kg
covered
2
%
200-220
100
1.5 kg
2
%
190-210
120
2.0 kg
2
%
180-200
140
Steak, medium rare
1.0 kg
uncovered
2
%
210-230
60
1.5 kg
2
%
200-220
80
Roast beef, medium rare
1.0 kg
uncovered
1
7
220-240
60
Beefsteak, 3 cm thick, medium rare
Wire shelf + universal tray
5+1
(
3
15
Veal
Roast veal
1.0 kg
uncovered
2
%
190-210
110
1.5 kg
2
%
180-200
130
2.0 kg
2
%
170-190
150
Leg of veal
1.5 kg
uncovered
2
%
210-230
140
Pork
Roast without bacon (e. g. nape)
1.0 kg
uncovered
1
7
190-210
120
1.5 kg
1
7
180-200
150
2.0 kg
1
7
170-190
170
Roast with bacon (e. g. shoulder)
1.0 kg
uncovered
1
7
190-210
130
1.5 kg
1
7
180-200
160
2.0 kg
1
7
170-190
190
Pork loin
500 g
Wire shelf + universal tray
3+1
7
230-240
30
Roast pork, lean
1.0 kg
uncovered
2
%
190-210
120
1.5 kg
2
%
180-200
140
2.0 kg
2
%
170-190
160
Shoulder of pork with bone
1.0 kg
covered
2
%
210-230
70
Beefsteak, 2 cm thick
Wire shelf + universal tray
5+1
(
3
15
Pork medallions, 3 cm thick
Wire shelf + universal tray
5+1
(
3
10
Lamb
Shoulder of lamb with bone
1.5 kg
uncovered
2
7
190-210
60
Leg of lamb, no bone, medium rare
1.5 kg
uncovered
1
7
160-180
120
Game
Fillet of venison on the bone
1.5 kg
uncovered
2
%
200-220
50
Boneless leg of venison
1.5 kg
covered
2
%
210-230
100
Roast boar
1.5 kg
covered
2
%
180-200
140
Roast venison
1.5 kg
covered
2
%
180-200
130
Rabbit
2.0 kg
covered
2
%
220-240
60
Minced meat
Minced meat casserole
500 g
of meat
uncovered
1
7
180-200
80
Sausages
Sausages
Wire shelf + universal tray
4+1
(
3
15
