42
Flaky pastry
3
180-200
20-30
Cream puff
3
170-200
25-45
6.2 Meat/poultry
Only use cookware made of light enamel, heat-resistant glass, clay or wrought
iron.
Do not use cookware made of stainless steel as the steel will reflect the heat
extremely.
Cover your food to protect the oven from strong contamination.
If you do not cover the food, it will cook more quickly. Cook large pieces of
meat on the cooking grid (place the drip tray below).
Roasting of large pieces of meat may produce excessive steaming and
condensation on the door of the oven. This is quiet normal and will not affect
the operation of the oven. Let the appliance cool down after cooking; then
clean the door and the glass.
Constantly check cooking procedures. Add as much liquid as necessary to avoid
burning of juice/fat dripping from the food.
Never leave cold or cooled-down food in the oven; otherwise corrosive
condensation may occur.
Type of meat
Weight
(kg)
Guide
rail
Temp. (
0
C)
Baking
time(Min.)
Loin of beef
1
2
200-220
120-150
Loin of beef
1,5
2
200-220
120-150
Roast beef, rare
1
2
220-230
30-40
Roast beef, well done
1
2
220-230
40-50
Pork roast with rind
1,5
2
170-180
140-160
Flank
1,5
2
180-190
120-150
Flank
2
2
170-200
150-180
Loin of pork
1,5
2
200-220
120-140
Meat roll
1,5
2
200-220
120-140
Pork cutlet
1,5
2
170-200
100-120
Veal roll
1,5
2
170-200
90-120
Veal knuckle
1,7
2
170-200
120-130
Lamb prime ribs
1,5
2
180-200
100-120
Mutton blade bone
1,5
2
180-200
120-130
Ham
1,5
2
180-210
100-120
Chicken/entire
1,2
2
200-210
60-70
Hen
1,5
2
200-210
70-90
Duck
1,7
2
170-200
120-150
Goose
4
2
150-160
180-200
