Food to be grilled
Level
Grilling time
1st side
2nd side
Sausages
4
8-10 mins.
6 - 8 mins.
Fillet steaks, veal steaks
4
6-7 mins.
5- 6Min.
Fillet of beef, roast beef (approx.
1 kg)
3
10-12 mins.
10-12 mins.
Toast
3
4-6 mins.
3-5 mins.
Toast with topping
3
6-8 mins.
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Rotary spit
Dish
Quantity
kg
Function
Temperature
C
Grilling time
h:min
1 Chicken
approx. 1 kg
Grill + Spit Roast 240
1:00 - 1:10
2 Chicken
per 1 kg
Dual Grill + Spit
Roast
240
1:15 - 1:20
1 Duck
1.5 - 2 kg
Grill + Spit Roast 240
1:20 - 1:40
Rolled Pork Roast 1
Grill + Spit Roast 240
1:45 - 2:15
Pork Knuckle
(pre-cooked for
1/2 hour)
1 - 1.3 kg
Grill + Spit Roast 240
2:00 - 2:30
Low temperature cooking
With Slow Cook the meat becomes beautifully tender and remains particularly succulent.
We recommend this function for tender, lean pieces of meat and fish.
Slow Cook is not suitable for pot roasts or fatty pork roasts.
We recommend 120°C for smaller pieces of meat, e.g. steaks.
We recommend 150°C for larger pieces of meat, e.g. fillet of beef.
When using the heating function Slow Cook
always cook dishes uncovered
without a
lid.
1. Sear the meat to be roasted in a pan on each side for 1-2 mins. at very high temperature.
2. Place meat in a roasting dish or directly on the oven shelf with the tray underneath to
catch the fat.
3. Place it in the oven. Select heating function Slow Cook. If required, use the selector to
select 150°C and cook until ready (see table).
Chart Slow Cook
Food to be cooked
Weight
(g)
Setting
Level
Total time
(minutes)
English roast beef
1000 - 1500
150 °C
1
90 - 110
Beef filet
1000 - 1500
150 °C
3
90 - 110
Roast veal
1000 - 1500
150 °C
1
100 - 120
32
Tips, charts and information
Summary of Contents for B9878-5
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