User manual

Turn the roast after 1/2 - 2/3 of the
cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• roast meat and fish in large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
10.16 Roasting
Beef
Food Quantity (kg) Function Temperature
(°C)
Time (min)
Braised meet 1 - 1.5 Conventional
Cooking
230 120 - 150
Roast beef or fillet:
rare
1 cm thick Grill + Fan
190 - 200
1)
5 - 6
Roast beef or fillet:
medium
1 cm thick Grill + Fan
180 - 190
1)
6 - 8
Roast beef or fillet:
well done
1 cm thick Grill + Fan
170 - 180
1)
8 - 10
1)
Preheat the oven.
Pork
Food Quantity (kg) Function Temperature
(°C)
Time (min)
Shoulder / Neck /
Ham joint
1 - 1.5 Grill + Fan 150 - 170 90 - 120
Chop / Spare rib 1 - 1.5 Grill + Fan 170 - 190 30 - 60
Meatloaf 0.75 - 1 Grill + Fan 160 - 170 50 - 60
Pork knuckle (pre-
cooked)
0.75 - 1 Grill + Fan 150 - 170 90 - 120
Veal
Food Quantity (kg) Function Temperature
(°C)
Time (min)
Roast veal 1 Grill + Fan 160 - 180 90 - 120
Knuckle of veal 1.5 - 2 Grill + Fan 160 - 180 120 - 150
Lamb
Food Quantity (kg) Function Temperature
(°C)
Time (min)
Leg of lamb /
Roast lamb
1 - 1.5 Grill + Fan 150 - 170 100 - 120
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