65
EN
Cooking with Hot Air
Roasting and baking
Type
Quantity (g) Power (Watt)
Temperature ºC
Time
(min)
Standing Time
(min)
Comments
Beef stew
1000
200
160/170
80/90
10
Do not put lid on
container
Pork loin
500/600
200
180/190
35/40
10
Do not put lid on
container
Whole
chicken
100/1200
400
200
30/40
10
Put lid on container.
Breast facing upwards.
Do not turn.
Chicken
portions
800
400
200
25/35
10
Do not put lid on
container. Arrange
portions with skin facing
upwards. Do not turn.
Duck
1500/1700
200
200
70/80
10
Put lid on container. Do
not turn.
Advice for roasting meat
Turn the pieces of meat halfway through the cooking
time. When the roasted meat is ready you should let it
stand for 10 minutes in the oven with this switched off
and closed. This will ensure the juices in the meat are
well distributed.
Add 2 to 3 soup spoons of gravy or similar liquid to
lean meat and 8 to 10 soup spoons to stews,
depending on the amount of meat in question.
The roasting temperature and time required depends
on the type and amount of meat being cooked.
If the weight of the meat to be roasted does not appear
on the table choose the settings for the weight
immediately below and extend the cooking times.
Advice on ovenware
Check that the ovenware fits inside the oven.
Hot glass containers should be put on a dry kitchen cloth.
If such containers are put on a cold or wet surface the
glass may crack and break. Use oven gloves to take the
ovenware out of the oven.