Food
Recom-
mended
shelf
level
8)
AUTO ROAST
1)
CONVENTIONAL
1)
Core
temp.
in °C
3)
Temp.
in °C
2)
Time
in mins.
Temp.
in °C
2)
Time
in mins.
Roast beef (approx. 1 kg)
1
190 - 210
100 - 120
220 - 240
100 - 120
70-75
6)
Beef fillet, approx. 1 kg
4)
1
5)
190 - 210
45 - 55
220 - 240
45 - 55
45-70
7)
Venison (approx. 1 kg)
1
5)
180 - 200
90 - 120
220 - 240
90 - 120
65-75
Pork, joint (approx. 1 kg)
1
170 - 190
100 - 120
210 - 230
100 - 120
80-85
Pork fillet,
(approx. 1 kg)
1
170 - 190
60 - 80
200 - 220
60 - 80
70 - 80
Ham joint (approx. 1 kg)
1
170 - 190
70 - 80
210 - 230
70 - 80
75 - 80
Meat loaf (approx. 1 kg)
1
170 - 190
50 - 60
200 - 220
50 - 60
75 - 80
Veal roast (approx. 1.5 kg)
1
5)
180 - 200
90 - 110
200 - 220
90 - 110
75-80
Leg of lamb
(approx. 2.5 kg)
1
170 - 190
120 - 140
190 - 210
120 - 140
70- 90
Poultry (0.8 - 1 kg)
1
5)
170 - 190
50 - 60
200 - 220
50 - 60
-
Poultry (approx. 2 kg)
1
170 - 190
90 - 110
200 - 220
90 - 110
-
Poultry, stuffed
(approx. 2 kg)
1
170 - 190
120 - 150
200 - 220
120 - 150
-
Poultry (approx. 4 kg)
1
180 - 200
150 - 180
180 - 200
150 - 180
-
Fish, whole
(approx. 1.5 kg)
1
5)
160 - 180
35 - 55
200 - 220
35 - 55
-
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Use the roasting filter.
2) Temperature in a covered pot.
If open roasting on the rack, set the temperature 20 °C lower.
3) Roasting using the roast probe
e
(depending on model)
4) Pre-heat the oven when using AUTO ROAST and CONVENTIONAL.
5) Use shelf level 2 for Conventional.
6) Rare: 60-65°C, medium: 70-75°C, well done: 80-85°C
7) Rare: 45°C, medium: 50-60°C, well done: 60-70°C
8) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)
The information given in this chart is intended only as a guide.
Roasting chart
16
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