Roasting
51
Selecting the cooking duration
Determine the cooking duration by
multiplying the thickness of the roast
[cm] with the time per cm [min/cm]
stated below, depending on the type
of meat:
- beef/venison: 15–18 min/cm
- pork/veal/lamb: 12–15 min/cm
- sirloin/fillet: 8–10 min/cm
Check whether the food is cooked
shortly before the end of the specified
cooking duration.
Tips
- For frozen meat, increase the cooking
duration by approx. 20 minutes per
kg.
- Frozen meat weighing less than
approx. 3.3 kg (1.5 kg) does not need
to be defrosted before roasting.
Notes on the operating modes
A list of all operating modes can be
found in “Overview of operating
modes”.
Preheating
It is always necessary to preheat the
oven.
Select the required operating mode and
the temperature. Preheat the oven for
approx. 15 minutes with the door
closed. As soon as the oven has
reached the required temperature, you
can place the food inside.
Use the Bake
(Bake) operating
mode towards the end of the cooking
duration to brown the base of the
food.
Using Convection Bake
(Conv
Bake)
This operating mode is suitable for
roasting meat, fish, and poultry that
needs to be well browned, as well as
roast beef and fillet.
Place the food on shelf level 3.
Place large items, e.g., a turkey, on
level 1 or 2.
Using Bake
(Bake)
1 shelf: place the food on shelf
level 3.
Place large items, e.g., a turkey, on
level 1 or 2.
