54
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat/fish and on the roasting dish.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
Tips and tricks
Grilling
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
For grilling, always use the wire rack and universal pan. Insert
the wire rack at the shelf position indicated in the grilling table.
To prevent the oven from becoming dirty, insert the universal
pan one level lower. Always place the food to be grilled in the
centre of the wire rack
Note:
Always use the universal pan in the standard position
(not the other way up).
If you are grilling more than one piece of meat, make sure that
they are the same sort of meat and that they are of similar
thickness and weight.
3
2D-Hot air
%
Top/bottom heat
Item
Shelf
height
Tempera-
ture in °C
Roasting time in
minutes
Shelf
height
Tempera-
ture in °C
Meat loaf (made using 500 g meat)
1
170
180
60
70
2
200
210
Fish, whole (300 g)
1
160
170
30
40
3
180
200
Fish, whole (700 g)
1
160
170
40
50
2
180
200
Pork
Fillet, medium-sized (400 g)
1
170
180
30
45
3
200
220
Roast with rind (1.5 kg)
1
160
170
120
150
2
190
210
Joint, marbled, without rind, e.g. neck (1.5 kg)
1
160
170
100
130
2
190
210
Roast, lean (1 kg)
1
170
180
80
100
2
200
220
Smoked pork
1
160 - 180
60
80
2
190
210
Beef
Fillet, medium-sized (1 kg)
1
180
190
40
60
2
200
220
Sirloin, medium-sized (1.5 kg)
1
180
190
30
45
2
200
220
Pot roast (1.5 kg)*
1
170
180
120
150
2
200
220
Veal
Veal joint/breast (1.5 kg)
1
160
170
90
120
2
180
200
Knuckle
1
160
170
100
130
2
190
210
Poultry (unstuffed)
Chicken, whole (1 kg)
1
170
180
60
70
2
200
220
Duck, whole (2 - 3 kg)
1
160 - 170
90
120
2
190
210
Goose, whole (3 - 4 kg)
1
150
160
130
180
2**
180
200
* Roast pot roasts with a lid on the roasting dish
** Use shelf height 1 for tall items
Crust too thick and/or roast too dry
Check the shelf height. Reduce temperature or roasting time.
Crust too thin
Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through
Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
Steam in the cooking compartment is
condensing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
