User manual

8.7 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly 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 oven.
• 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 roast-
ing. This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the
end of the roasting time, and use the
residual heat.
8.8 Roasting with Turbo Grilling
Beef
Type of meat Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture °F
Time min.
Pot roast 1 - 1.5 kg
Conven-
tional
Cooking
1 450 120 - 150
Roast beef or
fillet: rare
per cm. of
thickness
Turbo
Grilling
1
380 - 400
1)
5 - 6
Roast beef or
fillet: medium
per cm. of
thickness
Turbo
Grilling
1
360 - 380
1)
6 - 8
Roast beef or
fillet: well
done
per cm. of
thickness
Turbo
Grilling
1
340 - 360
1)
8 - 10
1)
Preheat the oven
Pork
Type of meat Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture °F
Time min.
Shoulder,
neck, ham
joint
1 - 1.5 kg
Turbo
Grilling
1 320 - 360 90 - 120
Chop, spare
rib
1 - 1.5 kg
Turbo
Grilling
1 340 - 360 60 - 90
Meat loaf
750 g - 1
kg
Turbo
Grilling
1 320 - 340 50 - 60
Pork knuckle
(precooked)
750 g - 1
kg
Turbo
Grilling
1 300 - 340 90 - 120
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