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824003
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.
Provide enough liquid during the cooking process to prevent the meat from burning. Turn
the meat during roasting. The roast will remain juicier if you cover it.
Food
Weight
(g)
Guide (from
the bottom)
Temperature
(°C)
Cooking time
(minutes)
MEAT
Pork roast, including
skin
1500
2
170-180
140-160
Duck
2000
2
160-170
120-150
Goose
4000
2
150-160
180-200
Turkey
5000
2
150-170
180-220
Chicken breast
1000
3
180-200
60-70
Stuffed chicken
1500
2
170-180
90-110
HOT AIR
Round heater and the fan will operate. The
fan installed in the back wall of the oven
cavity makes sure the hot air constantly
circulates around the roast or pastry.
2
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