17
Tips and tricks
Beef
Fillet, medium (1 kg)
1
180 - 190
45 - 65
2
200 - 220
Sirloin, medium rare (1.5 kg)
1
180 - 190
30 - 45
2
200 - 220
Pot roast (1.5 kg)**
1
170 - 180
120 - 150
2
200 - 220
Pot roast (2.5 kg)**
1
170 - 180
150 - 180
2
190 - 210
Veal
Joint/breast of veal (1.5 kg)
1
160 - 170
90 - 120
2
180 - 200
Joint/breast of veal (2.5 kg)
1
160 - 170
120 - 150
2
170 - 190
Knuckle
1
160 - 170
100 - 130
2
190 - 210
Lamb
Leg, boned
1
180 - 190
70 - 110
2
200 - 220
Loin on the bone
1
180 - 190*
40 - 50
2
200 - 220*
Loin, boned
1
180 - 190*
30 - 40
2
200 - 220*
Poultry
Chicken, whole (1 kg)
1
170 - 180
60 - 70
2
200 - 220
Duck, whole (2
3 kg)
1
150 - 160
90 - 120
2
190 - 210
Goose, whole (3
4 kg)
1
150 - 160
130 - 180
2***
180 - 200
Game
Joint/leg of roe venison, boned (1.5 kg)
1
160 - 170
90 - 120
2
190 - 210
Wild boar joint (1.5 kg)
1
160 - 170
120 - 140
2
190 - 210
Joint of venison (1.5 kg)
1
160 - 170
100 - 120
2
190 - 210
Rabbit
1
160 - 170
70 - 80
2
180 - 200
Fish
Fish, whole (300 g)
1
160 - 170
30 - 40
2
180 - 200
Fish, whole (700 g)
1
160 - 170
40 - 50
2
180 - 200
CircoTherm®
3
Top/bottom heat
%
Item
Shelf
height
Tempera-
ture in °C
Roasting time in
minutes
Shelf
height
Tempera-
ture in °C
* Preheat oven
** Roast pot roasts with a lid on the roasting dish
*** Use shelf height 1 for tall items
Crust too thick and/or roast too dry
Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin
Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through
Remove any accessories that are not required from the cooking compartment.
Increase the roasting time.
Check the core temperature of the joint using a meat thermometer.
Steam in the cooking compartment is con-
densing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
