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roasting. This gives better roasting
results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
8.6
Roasting tables
Use the function Top / Bottom Heat.
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Pot roast
1 - 1.5 kg
200 - 230
105 - 150
1
Roast beef or fil-
let: rare
per cm of thick-
ness
230 - 250
1)
6 - 8
1
Roast beef or fil-
let: medium
per cm of thick-
ness
220 - 230
1)
8 - 10
1
Roast beef or fil-
let: well done
per cm of thick-
ness
200 - 220
1)
10 - 12
1
1)
Preheat the oven.
Pork
Food
Quantity
Temperature
(°C)
Time (min)
Shelf position
Shoulder, neck,
ham joint
1 - 1.5 kg
210 - 220
90 - 120
1
Chop, spare rib
1 - 1.5 kg
180 - 190
60 - 90
1
Meat loaf
750 g - 1 kg
170 - 190
50 - 60
1
Pork knuckle
(precooked)
750 g - 1 kg
200 - 220
90 - 120
1
Veal
Food
Quantity (kg)
Temperature
(°C)
Time (min)
Shelf position
Roast veal
1
210 - 220
200 - 220
90 - 120
1
Knuckle of veal
1.5 - 2
200 - 220
150 - 180
1
Lamb
Food
Quantity (kg)
Temperature
(°C)
Time (min)
Shelf position
Leg of lamb,
roast lamb
1 - 1.5
210 - 220
90 - 120
1
Saddle of lamb
1 - 1.5
210 - 220
40 - 60
1
ENGLISH
13
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