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Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Type of food
Weight
(g)
Guide (from
the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast
1500
2
180-190
130-150
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
180-210
90-120
Roast beef, well done
1000
2
200-210
40-60
Veal roulade
1500
2
180-200
90-120
Lamb sirloin
1500
2
190-200
100-120
Rabbit loin
1500
2
190-200
100-120
Deer shank
1500
2
190-200
70-90
Meat rolls
1500
2
180-200
15-30
FISH
Braised fish
1000
1
190-210
60-80
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling
of the oven cavity will radiate heat evenly
into the oven interior.
2
