36
Roasting meat
It is recommended to use enamel coated, Pyrex ®, earthernware or cast iron pan or
tray.
Provide enough liquid during the cooking process to prevent the meat from burning.
Turn the meat during roasting. Covering the roast can retain moisture.
Food type
Weight (
g
)
Shelf position
(from the base)
Temperature (°C)
Cooking time
(minutes)
MEAT
Pork roast, including skin
1500
2
170-180
140-160
Pork belly
1500
2
170-180
120-150
Chicken, whole
1200
2
180-190
60-80
Duck
1700
2
160-170
120-150
Goose
4000
2
150-160
180-200
Turkey
5000
2
150-170
180-220
Chicken breast
1000
2
180-190
70-85
Stuffed chicken
1500
2
170-180
100-120
CONVECTION
The back heater and the fan operate
simultaneously in order for the hot air
to circulate constantly. This mode is
appropriate for roasting meat and baking
on several shelves simultaneously. Cooking
temperature should be set lower than
conventional operation.
Cooking Charts
2