– roast lean meat in the roasting tin
with the lid or use roasting bag.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry
with their juices several times
during roasting.
10.8 Roasting tables
Beef
Food
Func‐
tion
Quantity
(kg)
Power
(Watts)
Tempera‐
ture (°C)
Time (min)
Shelf po‐
sition
Pot roast Top /
Bottom
Heat
1 - 1.5
200
230
60 - 80
1
Pork
Food
Func‐
tion
Quantity
(kg)
Power
(Watts)
Tempera‐
ture (°C)
Time (min)
Shelf po‐
sition
Shoulder,
neck, ham
joint
Turbo
Grilling
1 - 1.5
200
160 - 180
50 - 70
1
Meat loaf Turbo
Grilling
0.75 - 1
200
160 - 170
35 - 50
1
Pork
knuckle
(pre‐
cooked)
Turbo
Grilling
0.75 - 1
200
150 - 170
60 - 75
1
Veal
Food
Func‐
tion
Quantity
(kg)
Power
(Watts)
Tempera‐
ture (°C)
Time (min)
Shelf po‐
sition
Roast
veal
Turbo
Grilling
1
200
160 - 180
50 - 70
1
Knuckle
of veal
Turbo
Grilling
1.5 - 2
200
160 - 180
75 - 100
1
Lamb
Food
Func‐
tion
Quantity
(kg)
Power
(Watts)
Tempera‐
ture (°C)
Time (min)
Shelf
position
Leg of
lamb, roast
lamb
Turbo
Grilling
1 - 1.5
200
150 - 170
50 - 70
1
ENGLISH
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