Owner's Manual

45
Roasting table
The table contains the required temperatures, roasting times and shelf levels
for various kinds of meat. The figures stated are approximate figures only.
• We recommend cooking meat and fish weighing over 1 kg in the oven.
• For lean meat and fish, use conventional heat. For all other kinds of meat
we recommend convection grill( ) mode.
• Add a little liquid to prevent roasting juices or fat from getting burned on.
• Turn the joint over after about half or two thirds of the cooking time.
TIP:For better roasting results, baste joints and poultry with their own juices a
number of times during the roasting process.
Switch off the oven 10 minutes before the end of cooking time. Make use of
the residual heat available.
Shelf
level
–
2
2
2
2
2
2
2
in hrs,
mins.
2:00–2:30
0:05–0:06
0:06–0:08
0:08–0:10
1:30–2:00
1:00–1:30
0:45–1:00
1:30–2:00
Type of
meat
Beef
Pot roast
Roast beef or
fillet of beef
– rare
– pink
– well done
Pork
Shoulder, neck,
ham
Chop, loin
Pork roast
Knuckle of pork
(pre-cooked)
Temp.
in °C
–
190–200
180–190
170–180
160–180
170–180
160–170
150–170
Shelf
level
2
2
2
2
2
2
2
2
Temp.
in °C
200–230
230
1
230
1
210–230
1
210–220
180–190
170–180
210–220
Weight,
size
1–1.5 kg
2.5cm thick
2.5cm thick
2.5cm thick
1–1.5 kg
1–1.5 kg
750 g–1 kg
750 g–1 kg
Operating mode
Cooking
time