48
en-us
Tables and tips
▯
If the roast gets too dark and the crust is burned in
places, reduce the temperature the next time and
check the rack level.
▯
If the roast is cooked but the sauce is burned on, next
time use a smaller roasting dish and add more liquid.
If the sauce is too watery, next time use a larger
roasting dish and add less liquid.
Dish
Accessories Level Temperature
in °F (°C)
Type of
heating
Cooking
time
in min.
Observations
Beef
Roast beef
(3.3 lb /1.5 kg)
Glass/grill
tray
2 (3)
355 (180)
H
90 - 120*
Rump steak,
medium rare
(1.1 lb /500 g)
Glass/grill
tray
2 (3)
390 (200)
H
30
Core temperature 150° F (65 °C)
2 (3)
390 (200)
I
45 - 50
Core temperature 150° F (65 °C).
No need to preheat; do not open
appliance door.
Roast beef/sirloin
(2.2 lb /1 kg) - rare
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
25 - 35**
Recipe tip: tastes very good with
Béarnaise sauce or sliced cold with
remoulade and roasted potatoes.
- medium
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
35 - 45**
- well-done
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
50 - 60**
Pork
Fillet of pork,
whole
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
20 - 25**
Recipe tip: marinate with oil, garlic,
and parsley.
Fillet of pork
(0.6 lb /250 g)
Glass/grill
tray
2 (3)
355 (180)
H
30
Core temperature 160° F (70 °C).
2 (3)
355 (180)
I
40 - 45
Core temperature 160° F (70 °C).
No need to preheat; do not open
appliance door.
Pork medallions
Glass/grill
tray
2 (3)
355 (180)
H
12 - 15*
Recipe tip: shortly before removing,
put a piece of butter and a rosemary
sprig in the glass/grill tray and con-
tinue cooking in the oven.
Pork roast - joint
(2.2 lb /1 kg)
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
45 - 50**
Pork roast - neck
(3.3 lb /1.5 kg)
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
85 - 95**
2 (3)
445 / 355
(230 / 180)
Z
70 - 80**
Pork roast with
crust
(3.3 lb /1.5 kg)
Wire rack +
Grill tray
2 (3)
355 / 390
(180 / 200)
Z
60 - 70***
Pork knuckles
Wire rack +
Grill tray
2 (3)
300 / 390
(150 / 200)
Z
40 - 45***
Cut roughly into skin so that it gets
crusty.
Smoke-cured pork
(2.2 lb /1 kg)
Glass/grill
tray
2 (3)
355 / 320
(180 / 160)
H
50 - 60**
Rolled pork
Glass/grill
tray
2 (3)
445 / 355
(230 / 180)
H
65 - 70***
Wire rack +
Grill tray
2 (3)
445 / 355
(230 / 180)
Z
75 - 80***
* First cook thoroughly in a pan/roasting dish on the burner.
** Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
