30
Roasting meat
It is recommended to use enamel coated, Pyrex ®, earthernware, or cast iron pans or
trays.
Food type
Weight (
g
)
Shelf position
(from the base)
Temperature
(°C)
Cooking time
(minutes)
MEAT
Pork roast
1500
2
190-200
120-130
Pork shoulder
1500
2
190-200
120-140
Pork roulade
1500
2
190-200
120-140
Meat loaf
1500
2
200-210
60-70
Beef roast
1500
2
190-210
120-140
Roast beef, well done
1000
2
200-210
40-60
Veal roulade
1500
2
180-200
90-120
Lamb roast
1500
2
190-200
100-120
Rabbit loin
1500
2
190-200
100-120
Venison shank
1500
2
190-200
100-120
FISH
Braised fish
1000
2
210
50-60
UPPER / LOWER HEATER
The heaters on the upper and lower side
of the oven radiate uniformly and evenly
into the oven interior. Pastries, cakes
and meat can be cooked on one shelf
position.
Cooking Charts
2