User manual

Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or on
the wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps the meat more
succulent.
• All types of meat that can be browned or
have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat and
fish weighing 1 kg and above in the
appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting. This
gives better roasting results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Roasting tables
Beef
Food Func-
tion
Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf
position
Pot roast Top /
Bottom
Heat
1 - 1.5 200 230 60 - 80 1
Pork
Food Func-
tion
Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf
posi-
tion
Shoulder,
neck,
ham joint
Turbo
Grilling
1 - 1.5 200 160 - 180 50 - 70 1
Meat loaf Turbo
Grilling
0.75 - 1 200 160 - 170 35 - 50 1
Pork
knuckle
(pre-
cooked)
Turbo
Grilling
0.75 - 1 200 150 - 170 60 - 75 1
Veal
Food
Func-
tion
Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf
position
Roast
veal
Turbo
Grilling
1 200 160 - 180 50 - 70 1
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