Operating instructions

Food Recom-
mended
shelf
level
8)
AUTO ROAST
1)
CONVENTIONAL
1)
Core
temp.
in °C
3)
Temp.
in °C
2)
Time
in mins.
Temp.
in °C
2)
Time
in mins.
Roast beef (approx. 1 kg) 1 190 - 210 100 - 120 220 - 240 100 - 120 70-75
6)
Beef fillet, approx. 1 kg
4)
1
5)
190 - 210 45 - 55 220 - 240 45 - 55 45-70
7)
Venison (approx. 1 kg) 1
5)
180 - 200 90 - 120 220 - 240 90 - 120 65-75
Pork, joint (approx. 1 kg) 1 170 - 190 100 - 120 210 - 230 100 - 120 80-85
Pork fillet,
(approx. 1 kg) 1 170 - 190 60 - 80 200 - 220 60 - 80 70 - 80
Ham joint (approx. 1 kg) 1 170 - 190 70 - 80 210 - 230 70 - 80 75 - 80
Meat loaf (approx. 1 kg) 1 170 - 190 50 - 60 200 - 220 50 - 60 75 - 80
Veal roast (approx. 1.5 kg) 1
5)
180 - 200 90 - 110 200 - 220 90 - 110 75-80
Leg of lamb
(approx. 2.5 kg) 1 170 - 190 120 - 140 190 - 210 120 - 140 70- 90
Poultry (0.8 - 1 kg) 1
5)
170 - 190 50 - 60 200 - 220 50 - 60 -
Poultry (approx. 2 kg) 1 170 - 190 90 - 110 200 - 220 90 - 110 -
Poultry, stuffed
(approx. 2 kg) 1 170 - 190 120 - 150 200 - 220 120 - 150 -
Poultry (approx. 4 kg) 1 180 - 200 150 - 180 180 - 200 150 - 180 -
Fish, whole
(approx. 1.5 kg) 1
5)
160 - 180 35 - 55 200 - 220 35 - 55 -
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Use the roasting filter.
2) Temperature in a covered pot.
If open roasting on the rack, set the temperature 20 °C lower.
3) Roasting using the roast probe e (depending on model)
4) Pre-heat the oven when using AUTO ROAST and CONVENTIONAL.
5) Use shelf level 2 for Conventional.
6) Rare: 60-65°C, medium: 70-75°C, well done: 80-85°C
7) Rare: 45°C, medium: 50-60°C, well done: 60-70°C
8) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)
The information given in this chart is intended only as a guide.
Roasting chart
16