Applications
Roasting
The cooking time depends on the type of meat and its thickness. When
measuring the thickness of the meat, lift it up slightly as it tends to
“collapse” a little under its own weight.
If the meat contains a layer of fat the required cooking time can be
considerably extended, sometimes by even as much as double the time.
Be absolutely certain to observe the notes concerning the rack levels!
Z
ökotherm
®
-hot air convection
Drip pan on 1st and grid iron on 2nd shelf from the bottom.
+
Top and bottom heat
Drip pan on 1st and grid iron on 2nd shelf from the bottom.
Roasting in the pot (oven)
Select the heating programme
Z
hot air convection at 180 °C to 200 °C.
You can use any pot (steel, enamel, cast iron or glass) that does not have
plastic handles.
If you use an earthenware cooking pot (Römertopf) follow the instructions of
the manufacturer.
We recommend the following procedure:
–
Rinse the pot with water or grease it lightly.
–
Prepare the roast (with seasoning), put the roast into the pot,
close the lid and place onto the grid iron in the cold oven.
–
Set
Z
hot air convection at a temperature of 180 – 200 °C . When
the joint is done prepare the gravy in the usual way.
Thawing and awarming up
with
thawing and warming up.
For defrosting and preparation of pre-cooked meals.
50 °C
meat, birds
140 °C
preparation of pre-cooked meals
Recommended temperatures for roasting
Dish
Z
ökotherm
®-
Hot air
convection
+
Top
and bottom
heat
Cooking
time
Always turn the jo-
int!
Temperature / °C
Minutes per
cm of
thickness of
joint
Joint of beef
160 - 170
180 - 200
18
Roast beef
(English style)
180 - 200
220 - 240
8 - 10
Fillet
180 - 200
220 - 240
8
Veal
160 - 170
180 - 220
12
Pork
160 - 175
180 - 220
12 - 15
Smoked loin of
pork
160 - 175
180 - 220
8
Shoulder of pork
Roast pork with
crackling
160 - 175
180 - 200
10 - 12
Game
160 - 170
180 - 220
15
Wild boar
160 - 170
180 - 220
15
Fillet of game
180 - 200
220 - 240
8 - 10
Mutton
160 - 170
180 - 220
15
Duck
160 - 180
180 - 200
12
Goose
160 - 180
180 - 200
12
Chicken*
180 - 200
180 - 200
8*
Turkey
160 - 180
180 - 200
12
Fish
160 - 180
200 - 220
8
* Whole chicken: 45 - 60 min
6
EEB 9640.0