12
Tips and tricks
Fillet, medium (400 g)
1
170 - 180
30 - 45
3
200 - 230
Joint with rind (1.5 kg)
1
160 - 170
120 - 150
2
200 - 220
Joint with rind (2.5 kg)
1
160 - 170
150 - 180
2
190 - 210
Joint, marbled, without rind, e.g. neck (1.5 kg)
1
160 - 170
100 - 130
2
190 - 210
Roast, streaky, without rind, e.g. neck (2.5 kg)
1
160 - 170
120 - 150
2
180 - 200
Joint, lean (1 kg)
1
170 - 180
70 - 90
2
180 - 200
Joint, lean (2 kg)
1
170 - 180
80 - 100
2
180 - 200
Beef
Fillet, medium (1 kg)
1
180 - 190
45 - 65
2
200 - 220
Sirloin, medium rare (1.5 kg)
1
180 - 190
30 - 45
2
200 - 220
Pot roast (1.5 kg)**
1
170 - 180
120 - 150
2
200 - 220
Pot roast (2.5 kg)**
1
170 - 180
150 - 180
2
190 - 210
Veal
Joint/breast of veal (1.5 kg)
1
160 - 170
90 - 120
2
180 - 200
Joint/breast of veal (2.5 kg)
1
160 - 170
120 - 150
2
170 - 190
Knuckle
1
160 - 170
100 - 130
2
190 - 210
Lamb
Leg, boned
1
180 - 190
70 - 110
2
200 - 220
Saddle on the bone
1
180 - 190*
40 - 50
2
200 - 220*
Saddle, boned
1
180 - 190*
30 - 40
2
200 - 220*
Poultry
Chicken, whole (1 kg)
1
170 - 180
60 - 70
2
200 - 220
Duck, whole (2
3 kg)
1
150 - 160
90 - 120
2
190 - 210
Goose, whole (3
4 kg)
1
150 - 160
130 - 180
2***
180 - 200
Game
Joint/leg of roe venison, boned (1.5 kg)
1
160 - 170
90 - 120
2
190 - 210
Wild boar joint (1.5 kg)
1
160 - 170
120 - 140
2
190 - 210
Joint of venison (1.5 kg)
1
160 - 170
100 - 120
2
190 - 210
Rabbit
1
160 - 170
70 - 80
2
180 - 200
Fish
Fish, whole (300 g)
1
160 - 170
30 - 40
2
180 - 200
Fish, whole (700 g)
1
160 - 170
40 - 50
2
180 - 200
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.
3
CircoTherm® Hot air
Top/bottom heat
%
Items for roasting
Shelf posi-
tion
Tempera-
ture in °C
Roasting time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
* Preheat oven
** Roast pot roasts in ovenware with a lid
*** Use shelf height 1 for tall items
Summary of Contents for CF2322.4IL
Page 1: ... en Instruction manual Built in oven CF2322 4IL ...
Page 19: ......
