Lowtemperature
cooking
Veal roast, 1 kg
Carré of pork, 1 kg
Roast beef, 1 kg
Meat,
Game
Pork roast, 1 kg
Veal roast, 1 kg
Roast beef, 1 kg
Meat loaf, 1 kg
Roast beef, 1 kg
Roast venison
"Tessine" roast
(with bacon),
1,2 kg
Poultry,
Fish
Chicken nuggets
Chicken, 1 – 1,2 kg
Duck, 1,5 – 2 kg
Turkey, 4,5 – 5,5 kg
(deep baking sheet)
Goose, 3 kg
(deep baking sheet)
1kg
60’
rilisation times:
he stated times are only for your
rientation, they vary according
o size / quantity!
Standing time
(in switched-off oven)
l they begin to form beads
--
30’
30’
55’
60’
60’
60’
= Level for 1 tray
= Levels for 2 trays
= Levels for 3 trays
5
P a g e
20% less energy is used with this function than
with normal roasting.
The empty oven heats up to 90 °C in the first
10 minutes
-> Then it switches to 80 °C for the remaining time
Stated cooking time / temperatures are for your orientation
With hot air
15’
30’
- Roast until it is very hot before simmering in the pan
- Insert grease filter
- Place baking sheet on level 1 to catch drippings
- Roasting time depends on the type, weight and height
- The higher the piece of meat, the lower the
temperature of the oven
120-150’
90/80°
160-190’
90/80°
140-170’
90/80°
35-40’
170°
35-40’
160°
40-45’
190°
45-50’
180°
45-50’
170°
*
50-55’
160°
35-40’
190°
*
35-38’
180°
*
18-20’
170°
*
16-18’
160°
*
35’
200°
*
30-35’
180°
*
85-90’
190°
*
80-90’
180°
*
70-85’
190°
*
65-75’
180°
*
75-80’
200°
*
75-80’
190°
*
75-80’
200°
*
60-75’
190°
*
60-65’
200°
*
190°
*
60-65’
25-30’
210°
*
200°
*
25-30’
60-70’
190°
*
180°
*
60-70’
13-16’
230°
*
13-15’
230°
*
50-60’
210°
*
50-55’
200°
*
65-75’
180°
*
60-65’
170°
*
140-190’
180°
*
170°
*
140-190’
160°
*
210-230’
150°
*
190-220’
°
°
°
°
°
10-12’
200°
*
10-12’
190°
*
16-20’
200°
*
16-20’
190°
*
16-20’
200°
*
16-20’
190°
*
40-45’
200°
*
40-45’
190°
*
20-25’
200°
*
20-25’
190°
*