Roasting
Use the drip pan and the roasting rack.
The roasting time depends on the type of meat you are roasting and on the
thickness of the joint. To measure the joint, lift it slightly as it collapses
slightly under its own weight. The roasting time for meat with a layer of fat
can be as much as twice as long as usual.
Be absolutely certain to observe the notes on the rack levels!
0
Intensive hot air convection
Place drip pan into frame and roasting rack on 1st rack level from bottom
#
Hot air convection
Place drip pan on 1st rack level from bottom and roasting rack on 2nd
rack level from bottom.
$
Topheat and bottom heat
Place the drip pan on the 1st rack level from the bottom and the roasting
rack on the 2nd rack level from the bottom.
Roasting in a pan (oven)
Select
0
Intensive hot air convection at a temperature of 180 to 200 °C.
You can use any type of pan (enamel-coated steel, cast iron or glass) which
does not have plastic handles.
We recommend the following procedure:
–
Rinse out the pan with water or grease it lightly
–
After preparing the meat (adding spices), place it into the pan. Put
the lid on the pan and place the pan onto the rack in the cold oven.
–
Select intensive hot air convection and set the temperature to be-
tween 180 and 200 °C.
–
At the end of the roasting time prepare the gravy in the usual way..
Dish
Hot air con-
vection
Intensive
hot air
Cooking
time
Always turn the joint
Temperature in °C
per cm of the
thickness of the
joint in mins.
Joint of beef
160
18
Roast beef (English
style)
180
180-200
8-10
Fillet
180
180-200
8
Veal
160
160-180
12
Pork
160
160-180
12-15
Smoked loin of pork
160
160-180
8
Shoulder of pork,
160
160-180
12-15
Roast pork with
crackling
160
160-180
12-15
Game
160
15
Wild boar
160
15
Fillet of game
180
180-200
8-10
Mutton
150-160
15
Duck
160
160-180
12
Goose
160
160-180
12
Chicken*
160
160-180
8
Turkey
160
160-180
12
Fish
160
8
*whole chicken 45 - 60 min.
Thawing
with
#
Hot air convection
Remove the frozen food from the packing,
place it in a dish and insert into the oven
with the rack on the 3rd rack level from the
bottom. Set the temperature to 150 °C.
Baking pizza
Set the operation mode selection
switch (the switch on the left) to
Pizza level.
Using the oven temperature regulator
(second switch from the left) set the
temperature to 250 °C.
Preheat the oven to 250 °C.
Example
Basic recipe for pizza
375 g of flour, 20 g of yeast, 1/8. l of lukewarm water,
3 tablespoons of oil, salt
Make a yeast dough out of the specified ingredients. Allow the dough to
rise for approx. 30 minutes until it has doubled in size. Then knead the
dough for a few minutes and allow it to prove for another 15 minutes.
Divide the dough into 2 or 3 pieces, roll out to a circle, form an edge and
add any topping you like, but do this quickly so that the dough does not be-
come wet.
–
Place the baking tray into the frame.
–
Place the pizza onto the baking tray.
–
Preheat the oven at
Pizza level to a temperature of 250 °C.
–
Bake for approx. 8 - 12 minutes at
Pizza level and at a tempera-
ture of 250 °C.
20
EEB 620.0
