28
Roasting Table
Insert either the tray or universal tray into the 1st shelf support rail.
Fan Oven
¥
Food to be roasted
Tempera-
ture in °C
Shelf position
Roasting
time
in minutes
1 Level 2 Levels
Pork
1 kg Pork joint
(spare rib/ham joint,
roasting joint)
150-160
2
---
90-120
Smoked pork loin,
1-1,5kg
150-160
2
---
60-90
Meat loaf
160-170
2
---
60-70
Beef
Beef joint, 1-1,5kg
150-160
2
---
120-150
Fillet of beef,
per cm thickness
190-200*
2
---
6-8
Sirloin, per cm thickness
190-200*
2
---
8-10
Veal
1 kg Veal joint
170-180
2
---
90-120
Lamb
Leg of lamb (1800 g)
170-180
2
---
90
Poultry
Roasting smaller items on the baking tray
Sausages “cordon bleu”
220-230*
3
4+1
5-8
Sausages
220-230*
3
4+1
12-15
Escalope or chop coated
with breadcrumbs
240-250*
3
4+1
13-15
Rissoles
210-220*
3
4+1
15-20
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