User 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.
8.7 Roasting tables
Use the function Top / Bottom Heat.
Beef
Food Quantity Temperature
(°C)
Time (min) Shelf position
Pot roast 1 - 1.5 kg 200 - 230 105 - 150 1
Roast beef or
fillet: rare
per cm of thick-
ness
230 - 250
1)
6 - 8 1
Roast beef or
fillet: medium
per cm of thick-
ness
220 - 230
1)
8 - 10 1
Roast beef or
fillet: well done
per cm of thick-
ness
200 - 220
1)
10 - 12 1
1)
Preheat the oven.
Pork
Food Quantity Temperature
(°C)
Time (min) Shelf position
Shoulder, neck,
ham joint
1 - 1.5 kg 210 - 220 90 - 120 1
Chop, spare rib 1 - 1.5 kg 180 - 190 60 - 90 1
Meat loaf 750 g - 1 kg 170 - 190 50 - 60 1
Pork knuckle
(precooked)
750 g - 1 kg 200 - 220 90 - 120 1
Veal
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Roast veal 1 210 - 220
200 - 220
90 - 120 1
Knuckle of veal 1.5 - 2 200 - 220 150 - 180 1
Lamb
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Leg of lamb,
roast lamb
1 - 1.5 210 - 220 90 - 120 1
Saddle of lamb 1 - 1.5 210 - 220 40 - 60 1
ENGLISH
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