Roasting
95
Determine the cooking duration by
multiplying the thickness of the roast
[cm] with the time per cm [min./cm]
stated below, depending on the type
of meat:
– Beef/Venison: 15–18 min./cm
– Pork/Veal/Lamb: 12–15 min./cm
– Sirloin joints/Fillets: 8–10 min./cm
As a general rule, check whether the
food is cooked after the shortest
duration.
Notes on the oven functions
You can find an overview of all the
functions with their recommended values
in “Main and sub-menus”.
Use the
Bottom Heat
function
towards the end of the cooking
duration to brown the base of the
food.
Do not use the
Intensive
Bake
function for roasting as the
juices will become too dark.
Using Automatic programmes
Follow the instructions in the display.
Using Fan Plus
or Auto Roast
These functions are suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The
Fan Plus
function allows you to
use a lower temperature than you would
with the
Conventional Heat
function,
because the heat is immediately
distributed around the oven
compartment.
In the
Auto Roast
function, the oven
compartment heats initially to a high
searing temperature (approx. 230 °C).
As soon as this temperature has been
reached, the oven automatically drops
the temperature back down to the pre-
selected roasting temperature
(continued roasting).
For roasting, use crockery with heat-
resistant handles such as an oven
dish, roasting pan, Römertopf or a
heat-resistant glass dish.
Place the rack with the food on shelf
level 1.
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