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Roasting table
▯
You can use any heat resistant ovenware. Place
the ovenware in the middle of the rack. For large
roasts, you can also use the grill tray.
▯
You can remove the side slide-in racks to prepare
bulky food. Place the wire rack directly on the
bottom of the oven and then place the food or the
roaster on the wire rack. Do not place the food or
the roaster directly on the enamelled bottom.
▯
When removing it, place glass cookware on a dry
dishcloth or rack and not on a cold or wet
surface. The glass could crack.
▯
Once the roast is finished, you should leave it for
another 10 minutes in the switched off, closed
oven. This way, meat stays juicier.
▯
Poultry becomes crispy brown if you coat it with
butter, salty water, dripped off fat or orange juice
towards the end of the cooking time.
▯
In the case of duck or goose, pierce the skin
under the wings to allow the fat to drip off.
▯
Use the insert rack (depending on the version, an
accessory or special accessory) in the grill tray
for roasting. If you add a little water to the grill
tray, the meat juice will be collected and the oven
will stay cleaner.
Dishes
Level
Hot air
Temperature
in °C
Full surface grill +
circulated heat
Temperature
in °C
Top + bottom
heat
Temperature
in °C
Cooking time
in min.
Core tem-
perature in
°C
Beef
Pork roast 1.5 kg**
2
180
180
60 - 90
Roast beef, rare 1.5 kg**
2
230/180
230/180
45 - 50
45 - 50
Roast beef, medium 1.5 kg**
2
230/180
230/180
60 - 70
55 - 65
Roast beef, well-done 1.5 kg**
2
230/180
90 - 100
70 - 80
Pork
Pork roast 1.5 kg**
2
230/180
230/180
60 - 70
75 - 80
Roast pork with crust 1.5 kg***
2
180/200
180/200
60 - 70
75 - 80
Smoked pork 1.5 kg**
2
180/160
40 - 50
65 - 70
Knuckle of pork***
2
150/200
150/200
50 - 60
80 - 85
Rolled roast***
2
230/180
230/180
60 - 70
75 - 80
Veal
Roast veal**
2
230/180
230/180
60 - 70
75 - 80
Knuckle of veal***
2
150/180
150/180
50 - 60
75
Veal loin
2
160 - 170
20
70 - 75
Stuffed breast of veal*
2
120 - 130
120
75 - 80
Venison
Roast boar*
2
170 - 180
60 - 90
Leg of venison*
2
170 - 180
60 - 80
75 - 80
Saddle of venison
2
165 - 175
170 - 180
20 - 25
65 - 70
Leg of lamb*
2
180 - 200
35 - 45
65 - 75
Poultry
Duck 2 - 3 kg***
2
160/190
160/190
100 - 120
80 - 85
Duck breast
2
160
160
15 - 20
70
Goose 2 - 3 kg***
2
160/190
160/190
100 - 120
85 - 90
* First brown the meat all-round in the casserole on the cooktop.
** Brown the meat at a high heat level, switching back to a lower temperature after 15 - 20 minutes.
*** Cook the meat at a low temperature and set the temperature higher during the last 15 - 20 minutes.
