BAKING
IN
THE
OVEN
BAKING
IN
THE
OVEN
Roasting
table
Type of meat
Weight
(in grams)
G uide level
(from
bottom up)
T
T
emp
( )
emp
(
)
B eef
B eef loin
1000
2
210-230
B eef loin
1500
2
210-230
Roast beef,
rare
1000
2
230-240
Roast beef,
well done
1000
2
230-240
Pork
Pork roast with
skin
1500
2
190-200
Flank
1500
2
200-210
Flank
2000
2
190-210
Pork loin
1500
2
210-230
Meat roll
1500
2
210-230
Pork cutlet
1500
2
190-210
Minced meat
roast
1500
2
220-230
Veal
Veal roll
1500
2
190-210
Veal knuckle
1700
2
190-210
L amp
L amp prime
ribs
1500
2
200-210
Mutton blade
bone
1500
2
200-210
Venison
Hare ribs
1500
2
200-220
Hare blade
bone
1500
2
200-220
B oar ham
1500
2
200-220
Poultry
C hicken entire
1200
2
210-220
Hen
1500
2
210-220
D uck
1700
2
190-210
Goose
4000
2
170-180
Turkey
5000
2
160-170
F ish
Fish, entire
1000
2
210-220
Fish soufflé
1500
2
190-210
G uide level
(from
bottom up)
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Roasting
time
(
)
in min
200-220
100-120
200-220
120-150
220-230
30-40
220-230
40-50
170-180
140-160
180-190
120-150
170-200
150-180
200-220
120-140
200-220
120-140
170-200
100-120
210-220
60-70
170-200
90-120
170-200
120-130
180-200
100-120
180-200
120-130
180-210
100-120
180-210
100-120
180-210
100-120
200-210
60-70
200-210
70-90
170-200
120-150
150-160
180-200
140-150
180-240
200-210
50-60
170-200
50-70
25
24
Grilling
Take extra precautions when grilling.
Intensive heat from infrared heater
makes the oven and the accessories
extremely hot. Use protective gloves
and barbecue accessories!
Perforated roast may produce spurting
of hot grease(sausages).Use long grill
tongs to prevent skin burns and protect
your eyes.
Supervise the grill at all time. Excessive
heat may quickly burn your roast and
provoke fire!
Do not let the children in the vicinity of
the grill.
Grill heater is especially suitable for the
preparation of low-fat sausages, meat
and fish fillets and steaks, and for
browning and crisping the roast skin.
Tips
for
grilling
Grilling should be carried out with the
oven door closed.
Grilling tables indicate the recommended
temperature, guide levels
and grilling
times,which may vary according to the
weight and quality of
meat.
Grill heater should be pre -heated for 3
minutes.
Oil the grill grid before placing the food,
otherwise food might stick to the grid.
Place the meat upon the grid, then place
the grid upon the grease interception
pan. Insert both trays into the oven
guides.
Turn the meat round after half of the
roasting time has expired. Thinner slices
will require only one turn, for larger
chunks you might need to repeat the
procedure. Always use barbecue tongs
to avoid losing excessive juice from
meat.
Dark beef meat is grilled quicker than
lighter pork or veal.
Clean the grill, the oven and the
accessories each time after use.
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