User's Manual

Type of food Shelf Temperature °C Time in minutes
Tarts, home made
finishing
3-4 215-225 35-45
Tarts, frozen 3-4 200 15-25
1) pre-heat the oven
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well keep 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.
• Use the deep roasting pan in the middle or the top shelf level of the top oven.
Top oven
Conventional Roasting
Beef
Type of meat Shelf Temperature °C
Time in minutes per kg
meat
Roast beef
1)
1-2 125 80-120
Rump steak
- browning
2-3 225 total 10
Rump steak
- roasting
2-3 160 50-60
Roast beef 1-2 180 90-120
1) Other. Can be browned off after roasting under the grill or with top/bottom heat at max. temperature. If you are
using a meat probe, remove it before grilling.
Veal
Type of meat Shelf Temperature °C
Time in minutes per kg
meat
Fillet of beef
11)
2–3 180 60-70
Lamb
Type of meat Shelf Temperature °C
Time in minutes per kg
meat
Leg/shoulder/rib 1–2 180 80-100
26 Oven - Helpful hints and tips