10.7
Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or
on the wire shelf above the deep pan.
• Roast lean meats in the roasting tin
with the lid. This keeps the meat more
succulent.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in
the appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• Baste large roasts and poultry with
their juices several times during
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.
10.8
Roasting with Conventional Cooking
Beef
Food
Quantity
Temperature
(°C)
Time (min)
Shelf
position
Pot roast
1 - 1.5 kg
200 - 230
105 - 150
1
Roast beef or fillet: rare per cm. of thick-
ness
230 - 250
1)
6 - 8
1
Roast beef or fillet: me-
dium
per cm. of thick-
ness
220 - 230
8 - 10
1
Roast beef or fillet: well
done
per cm. of thick-
ness
200 - 220
10 - 12
1
1)
Preheat the oven.
Pork
Food
Quantity
Temperature
(°C)
Time (min)
Shelf po-
sition
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 (pre-
cooked)
750 g - 1 kg
200 - 220
90 - 120
1
Veal
Food
Quantity
Temperature
(°C)
Time (min)
Shelf po-
sition
Roast veal
1)
1 kg
210 - 220
90 - 120
1
ENGLISH
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