User manual

Food
Temperature
[°C]
Approx Cook Time
(mins)
Scones 210 - 230 8 - 12
Roasting: Meat and Poultry 160 - 180 see Roasting Chart
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read
the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the
deep roasting pan or on the oven shelf above the
deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This
well keep the meat more succulent.
• All types of meat, that can be browned or have
crackling, can be roasted in the roasting tin without
the lid.
Main oven
Roasting
Meat Temperature [°C] Cooking Time
Beef/ Beef boned
160 - 180
20-35 minutes per ½ kg (1lb) and
20-35 minutes over
Mutton/ Lamb
160 - 180
20-35 minutes per ½ kg (1lb) and
20-35 minutes over
Pork/ Veal/ Ham
160 - 180
30-40 minutes per ½ kg (1lb) and
30-40 minutes over
Chicken
160 - 180
15-20 minutes per ½ kg (1lb) and
20 minutes over
Turkey/ Goose
160 - 180
15-20 minutes per ½ kg (1lb) and
20 minutes over
Duck
160 - 180
25-35 minutes per ½ kg (1lb) and
25-30 minutes over
Pheasant
160 - 180
35-40 minutes per ½ kg (1lb) and
35-40 minutes over
Rabbit
160 - 180
20 minutes per ½ kg (1lb) and 20
minutes over
Grilling
Always use the grilling function with maximum
temperature setting
Important! Always grill with the oven door closed
Always pre-heat the empty oven with the grill
functions for 5 minutes.
• Set the shelf in the shelf level as recommended in
the grilling table.
• Always set the pan to collect the fat into the first
shelf level.
• Grill only flat pieces of meat or fish.
Top oven
Grilling
Adjust shelf position and grill pan grid to suit dif-
ferent thicknesses of food
12