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474021
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
180-200
90-120
Pork shoulder
1500
2
180-200
110-140
Pork roulade
1500
2
180-200
90-110
Roast beef
1500
2
170-190
120-150
Veal roulade
1500
2
180-200
80-100
Lamb sirloin
1500
2
180-200
60-80
Rabbit loin
1000
2
180-200
50-70
Deer shank
1500
2
180-200
90-120
FISH
Braised fish, 1 kg
200 g/piece
2
190-210
40-50
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
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12. 01. 2021 14:03:38
12. 01. 2021 14:03:38