User manual

Dish Oven function
Shelf posi-
tion
Temperature
(°C)
Time
(min)
Stuffed vege-
tables
Conventional Cook-
ing
1 180 - 200 40 - 60
1)
Preheat the oven
8.4 Roasting
Roasting dishes
• 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 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 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.
8.5 Roasting with Conventional Cooking
Beef
Type of
meat
Quantity Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Pot roast
1 - 1.5 kg
Convention-
al Cooking
1 200 - 230 105 - 150
Roast beef or
fillet: rare
per cm of
thickness
Convention-
al Cooking
1
230 - 250
1)
6 - 8
Roast beef or
fillet: medi-
um
per cm of
thickness
Convention-
al Cooking
1
220 - 230
1)
8 - 10
Roast beef or
fillet: well
done
per cm of
thickness
Convention-
al Cooking
1
200 - 220
1)
10 - 12
1)
Preheat the oven
Pork
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Shoulder,
neck, ham
joint
1 - 1.5 kg
Conventional
Cooking
1 210 - 220 90 - 120
Chop, spare
rib
1 - 1.5 kg
Conventional
Cooking
1 180 - 190 60 - 90
ENGLISH 13