Operation Manual

– roast lean meat in the roasting tin
with the lid or use roasting bag.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry
with their juices several times
during roasting.
10.8 Roasting tables
Beef
Food Function Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Pot roast Top /
Bottom
Heat
1 - 1.5 200 230 60 - 80 1
Pork
Food Func-
tion
Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf po-
sition
Shoulder,
neck, ham
joint
Turbo
Grilling
1 - 1.5 200 160 - 180 50 - 70 1
Meat loaf Turbo
Grilling
0.75 - 1 200 160 - 170 35 - 50 1
Pork
knuckle
(pre-
cooked)
Turbo
Grilling
0.75 - 1 200 150 - 170 60 - 75 1
Veal
Food Func-
tion
Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf po-
sition
Roast veal Turbo
Grilling
1 200 160 - 180 50 - 70 1
Knuckle of
veal
Turbo
Grilling
1.5 - 2 200 160 - 180 75 - 100 1
Lamb
Food Func-
tion
Quantity
(kg)
Power
(Watts)
Tempera-
ture (°C)
Time (min) Shelf po-
sition
Leg of
lamb, roast
lamb
Turbo
Grilling
1 - 1.5 200 150 - 170 50 - 70 1
ENGLISH 23