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This is quite normal, and does not affect the operation of the oven.
However, after the completion of roasting wipe the oven door and the glass thoroughly.
Add as much liquid as necessary to prevent burning of juice, dripping from meat. Roast must be checked
regularly and liquid added if necessary.
At approximately the middle of the indicated time turn the roast round, especially if you use the deep roast
dish.
When roasting on the grill grid, place the grid in the deep roasting pan and insert both into the sliding guide.
The bottom pan will intercept dripping fat.
Never leave roast to cool in the oven, as it might produce condensation and corrosion of the oven.
Roasting Table
Type of meat
Guide
level(from
bottom up)
Temp
(
℃
）
Roasting time
(in min)
Temp
(
℃
）
Roasting
time (in min)
Beef
Per 1 cm
Roast beef or file rare
3
250
12-15
Oven
warmed
up
juicy(“medium”)
3
250
15-25
Oven warmed up “well
done”
3
210-230
25-30
Oven warmed up Roast
joint
2
160-180
2
200-220
120-140
Pork
Roast joint
2
160-180
2
200-210
90-140
Ham
2
160-180
2
200-210
60-90
Fillet
3
210-230
25-30
VEAL
2
160-170
2
200-210
90-120
LAMB
2
160-180
2
200-220
100-120
VENISON
2
175-180
2
200-220
100-120
POULTRY
Chicken
2
170-180
2
220-250
50-80
Goose(approx.2kg)
2
160-180
2
190-200
150-180
Fish
2
175-180
2
210-220
50-80
Grilling
Take extra precautions when grilling. Intensive heat from infrared element makes the oven and the
accessories extremely hot. Use protective gloves and barbecue accessories!
Perforated roast may produce spurting of hot grease (sausages).Use long grill tongs to prevent skin burns
and protect your eyes.
Supervise the grill at all time. Excessive heat may quickly burn your food and provoke fire!
Do not let the children in the vicinity of the grill.
Grill heater is especially suitable for the preparation of low-fat sausages, meat and fish fillets and steaks, and
for browning and crisping the roast skin.
