Instruction manual

Tested for you in our cooking studio en
43
As a general rule: the larger a roasting joint is, the lower
the cooking temperature and the longer the cooking
time.
Turn roasting joints and grilled items after approx.
^ to
Z of the indicated time.
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
additional information in the tips on roasting, braising
and grilling attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■ ‚ Hot air
■ ƒ Top/bottom heating
■ ‡ Circo-roasting
■ ˆ Full-surface grill
■ • Microwave
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
MW power in
watts
Cooking
time in
mins.
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware, uncovered 1
‡
180-200 - 120-130
Joint of pork without rind, e.g. neck,
1.5 kg
Cookware, covered 1
‡
180-200 180 40-50
Joint of pork with rind, e.g. shoulder,
2 kg
Cookware, uncovered 1
‡
190-200 - 130-140
Pork tenderloin steak, 1.5 kg Cookware, uncovered 1
‡
220-230 - 70-80
Pork tenderloin steak, 1.5 kg Cookware, covered 1
‡
230-240 90 50-60
Fillet of pork, 400 g Wire rack 2
‡
220-230 - 20-25
Smoked pork on the bone, 1 kg (with
a little added water)
Cookware, covered 1
‡
210-220 - 60-80
Smoked pork on the bone, 1 kg Cookware, uncovered 1
•
- 360 40-50
Pork steaks, 2 cm thick Wire rack 3
ˆ
250 - 16-20
Pork medallions, 3 cm thick (preheat
oven for 5 mins.)
Wire rack 3
ˆ
290* - 8-12
Beef
Fillet of beef, medium, 1 kg Cookware, uncovered 1
‡
210-220 - 40-50
Fillet of beef, medium, 1 kg Cookware, covered 1
ƒ
180-200 90 30-40
Pot-roasted beef, 1.5 kg Cookware, covered 1
‡
200-220 - 130-140
Sirloin, medium, 1.5 kg Cookware, uncovered 1
‡
220-230 - 60-70
Sirloin, medium, 1.5 kg Cookware, uncovered 1
ƒ
240-260 180 30-40
Steak, 3 cm thick, medium Wire rack 2
ˆ
290 - 15-20
Burger, 3-4 cm thick**** Wire rack 2
ˆ
290 - 20-30
Veal
Joint of veal, 1.5 kg Cookware, uncovered 1
‡
160-170 - 100-120
Joint of veal, 1.5 kg Cookware, covered 1
‚
200-210 90 70-80
Knuckle of veal, 1.5 kg Cookware, uncovered 1
ƒ
200-210 - 100-110
Knuckle of veal, 1.5 kg Cookware, uncovered 1
‡
200-220 180 30
90 30-40
Lamb
Leg of lamb, boned, medium, 1.5 kg Cookware, uncovered 1
‡
170-190 - 50-70
* Preheat
** Do not turn
*** Slide the universal pan in underneath at shelf position 1
**** Turn after 2/3 of the total time