• We recommend roasting leaner cuts
in a roasting pan with a lid.
The meat will be
more succulent.
• All types of meat which are supposed be browned or form a crust or crackling can be
roasted in a
roasting pan without a lid.
The information given in the following charts is for guidance only.
• We recommend meat and fish
weighing 1 kg or more
for roasting in the oven.
• To prevent escaping meat juices or fat from burning on to the pan, we recommend
placing some liquid in the roasting cookware.
• If required, turn the roast after 1/2 - 2/3 of the cooking time.
• Use the cooking juices to baste large roasts and poultry several times during the cooking
time. This will give better roasting results.
Beef
Type of meat
Quantity
Oven function
Level
Temperature
(°C)
Time (h:min)
Braising steak
1 - 1.5kg Conventional Cook
-
ing
1
200 - 250
2:00 - 2:30
Roast beef or fillet
per cm of
thickness
- rare
per cm of
thickness
Turbo Grill
1
190 - 200
1)
0:05 - 0:06
- medium
per cm of
thickness
Turbo Grill
1
180 - 190
0:06 - 0:08
- well-done
per cm of
thickness
Turbo Grill
1
170 - 180
0:08 - 0:10
1) Pre-heat oven
Pork
Type of meat
Quantity
Oven function
Level
Temperature
(°C)
Time (h:min)
Shoulder, neck,
ham
1 - 1.5kg Turbo Grill
1
160 - 180
1:30 - 2:00
Chop, smoked pork
chop
1 - 1.5kg Turbo Grill
1
170 - 180
1:00 - 1:30
Meatloaf
750 g - 1
kg
Turbo Grill
1
160 - 170
0:45 - 1:00
Knuckle of pork
(pre-cooked)
750 g - 1
kg
Turbo Grill
1
150 - 170
1:30 - 2:00
Veal
Type of meat
Quantity
Oven function
Level
Temperature
(°C)
Time (h:min)
Roast veal
1 kg
Turbo Grill
1
160 - 180
1:30 - 2:00
Tips, charts and information
29
Summary of Contents for B9878-5
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