Roasting and baking charts
User's guide
35
Guidelines for roasting
Operating mode
Hot air
Top/Bottom heat
Hot air convection
bottom heat
Preferred settings
have a grey
background
Rack
level
Temper-
ature in
°C
Rack
level
Temp.
in °C
Rack
level
Temper-
ature in
°C
Weight
of meat
Baking
time
in
min-
utes
Type of meat
Pork
Roast pork
2
170
2
170-
190
2
160-180 2,000
120
Pork shoulder
2
180
2
180-
200
2
170-190 1,200
120
Pork
fi
llet
2
180
2
180-
200
2
170-190 1,000
45
Beef
Joint of beef
2
170
2
170-
190
2,000
150
Roastbeef
2
160 / 90* 2
160 /
100*
1,500
30
Beef
fi
llet
2
160 / 90* 2
160 /
100*
1,200
30
Veal / lamb
Lamb roast
2
160
2
170-
180
1,000
140
Roast veal
2
160
2
170-
180
1,000
90
Steak
Rump steak
(browned
beforehand)
2
120**
2
120**
300
10