Owner manual

Food
Temperature
[°C]
Approx Cook Time
(mins)
Shelf Position
Roasting: Meat and
Poultry
170 - 190 see Roasting Chart 3
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.
Main oven
Roasting
Meat Temperature [°C] Cooking Time
Beef/ Beef boned
160 - 180
20-35 minutes per ½ kg (1lb)
and 20-35 minutes over
Mutton/ Lamb
160 - 180
20-35 minutes per ½ kg (1lb)
and 20-35 minutes over
Pork/ Veal/ Ham
160 - 180
30-40 minutes per ½ kg (1lb)
and 30-40 minutes over
Chicken
160 - 180
15-20 minutes per ½ kg (1lb)
and 20 minutes over
Turkey/ Goose
160 - 180
15-20 minutes per ½ kg (1lb)
and 20 minutes over
Duck
160 - 180
25-35 minutes per ½ kg (1lb)
and 25-30 minutes over
Pheasant
160 - 180
35-40 minutes per ½ kg (1lb)
and 35-40 minutes over
Rabbit
160 - 180
20 minutes per ½ kg (1lb) and
20 minutes over
Grilling
Always use the grilling function with maximum temperature setting
Always grill with the oven door closed
Always pre-heat the empty oven with the grill functions for 5 minutes.
• Set the shelf in the shelf level as recommended in the grilling table.
• Always set the pan to collect the fat into the first shelf level.
• Grill only flat pieces of meat or fish.
Helpful hints and tips
21