User manual

2. Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
3. Put the Core temperature sensor into
the meat.
4. Select the function: Slow Cooking
and set the correct end core
temperature.
Food Quantity Temperature
(°C)
Time (min) Shelf position
Roast beef 1000 - 1500 g 120 120 - 150 1
Fillet of beef 1000 - 1500 g 120 90 - 150 3
Roast veal 1000 - 1500 g 120 120 - 150 1
Steaks 200 - 300 g 120 20 - 40 3
11.16 Pizza Setting
Food Temperature (°C) Time (min) Shelf position
Pizza (thin crust) 200 - 230 15 - 20 2
Pizza (with many top-
pings)
180 - 200 20 - 30 2
Tarts 180 - 200 40 - 55 1
Spinach flan 160 - 180 45 - 60 1
Quiche Lorraine 170 - 190 45 - 55 1
Swiss Flan 170 - 190 45 - 55 1
Apple cake, covered 150 - 170 50 - 60 1
Vegetable pie 160 - 180 50 - 60 1
Unleavened bread 230 10 - 20 2
Puff pastry flan 160 - 180 45 - 55 2
Flammekuchen (Piz-
za-like dish from Al-
sace)
230 12 - 20 2
Piroggen (Russian
version of calzone)
180 - 200 15 - 25 2
11.17 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.
ENGLISH
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