User manual

Food Heat setting
Total preparation
time (min)
Shelf position
Roast Potatoes 6 60 - 90 3 - 4
Large Yorkshire Puddings 7 25 - 40 3 - 4
Individual Yorkshire Puddings 7 15 - 25 3 - 4
1) When baking bread cook for 10 minutes at heat setting 8 then reduce to heat setting 6 for the remain-
ing cook time.
ROASTING
• Use heat-resistant ovenware to roast (refer to
the instructions of the manufacturer).
• You can roast large roasting joints directly in the
deep pan (if present) or on the wire shelf above
the deep pan.
• Roast lean meats in the roasting tin with the lid.
This keeps 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.
• We recommend that you cook meat and fish
weighing 1 kg and above in the appliance.
• To prevent the meat juices or fat from burning
onto the pan, put some liquid into the deep pan.
• If necessary, turn the roast (after 1/2 - 2/3 of
the cooking time).
• Baste large roasts and poultry with their juices
several times during roasting. This gives better
roasting results.
• You can deactivate the appliance approximately
10 minutes before the end of the roasting time,
and use the residual heat.
ROASTING
Food Heat setting Total preparation time (min)
Shelf posi-
tion
Beef / Beef boned 5 20 - 35 minutes per 500g (1lb) and 20 -
35 minutes over
2
Mutton / Lamb 5 25 - 35 minutes per 500g (1lb) and 25 -
35 minutes over
2
Pork / Veal / Ham 5 30 - 40 minutes per 500g (1lb) 2
Chicken 5 15 - 20 minutes per 500g (1lb) and 20
minutes over
2
Turkey / Goose 5 15 - 20 minutes per 500g (1lb) up to
3500g (7lb) then 10 minutes per 500g
(1lb) over 3500g (7lb)
2
Duck 5 25 - 35 minutes per 500g (1lb) and 25 -
30 minutes over
2
Pheasant 5 35 - 40 minutes per 500g (1lb) and 35 -
40 minutes over
2
Rabbit 5 20 minutes per 500g (1lb) and 20 mi-
nutes over
2
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