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21
Roasting Table
Type of meat
Weight
(in grams)
Guide level
(see “Oven
shelf guide
levels”)
Guide level
(see “Oven
shelf guide
Temp
（℃）
Temp
（℃）
Roasting
time
（
in min.
）
Beef
Beef loin
1000
2
210-230
2
200-220
100-120
Beef loin
1500
2
210-230
2
200-220
120-150
Roast beef
rare
1000
2
230-240
2
220-230
30-40
Roast beef
well done
1000
2
230-240
2
220-230
40-50
Pork
Pork roast with
skin
1500
2
190-200
2
170-180
140-160
Flank
1500
2
200-210
2
180-190
120-150
Flank
2000
2
190-210
2
170-200
150-180
Pork loin
1500
2
210-230
2
200-220
120-140
Meat roll
1500
2
210-230
2
200-220
120-140
Pork cutlet
1500
2
190-210
2
170-200
100-120
Minced meat
roast
1500
2
220-230
2
210-220
60-70
Veal
Veal roll
1500
2
190-210
2
170-200
90-120
Veal knuckle
1700
2
190-210
2
170-200
120-130
Lamb
Lamb ribs
1500
2
200-210
2
180-200
100-120
Mutton blade
bone
1500
2
200-210
2
180-200
120-130
Venison
Hare ribs
1500
2
200-220
2
180-210
100-120
Hare blade
bone
1500
2
200-220
2
180-210
100-120
Boar ham
1500
2
200-220
2
180-210
100-120
Poultry
Whole chicken
1200
2
210-220
2
200-210
60-70
Whole chicken
1500
2
210-220
2
200-210
70-90
Duck
1700
2
190-210
2
170-200
120-150
Goose
4000
2
170-180
2
150-160
180-200
Turkey
5000
2
160-170
2
140-150
180-240
Fish
Whole fish
1000
2
210-220
2
200-210
50-60
Fish souffle
1500
2
190-210
2
170-200
50-70
Intensive heat from the infrared element makes the oven and its accessories extremely hot.
Use oven gloves and appropriate grilling utensils.
The temperature and grilling times given in the tables are indicative and will vary depending
on the type, size and quality of the meat.
Grilling must be carried out with the oven door closed.
Grill element should be preheated for 3 minutes. Oil the grill grid tray before placing food on
it to avoid food sticking to the grid. Place the grid into the oven tray which will catch the
dripping fat and juices.
Turn the meat half-way through cooking. Smaller pieces of meat will require just one turn
whereas larges pieces of meat may need turning more. Always use appropriate tongs for
handling the meat.
Clean the oven and its accessories thoroughly after each use to ensure longevity of your
appliance.
To avoid coming into contact with hot grease which could cause injures, use long grill tongs
when handling the grilled foods.
The grill must be supervised at all times. Excessive heat can quickly burn your food which
poses a fire risk.
Do not allow children in the vicinity of the grill when it’s in operation.
Grilling is ideal for low-fat sausages, meat, fish fillets and steaks as well as for browning or
crisping dishes.
Grilling tips
Grilling
Please note:
