Operation Manual
54
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat/fish and on the roasting dish.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
Tips and tricks
Grilling
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
For grilling, always use the wire rack and universal pan. Insert
the wire rack at the shelf position indicated in the grilling table.
To prevent the oven from becoming dirty, insert the universal
pan one level lower. Always place the food to be grilled in the
centre of the wire rack
Note: Always use the universal pan in the standard position
(not the other way up).
If you are grilling more than one piece of meat, make sure that
they are the same sort of meat and that they are of similar
thickness and weight.
3 2D-Hot air % Top/bottom heat
Item Shelf
height
Tempera-
ture in °C
Roasting time in
minutes
Shelf
height
Tempera-
ture in °C
Meat loaf (made using 500 g meat) 1 170 180 60 70 2 200 210
Fish, whole (300 g) 1 160 170 30 40 3 180 200
Fish, whole (700 g) 1 160 170 40 50 2 180 200
Pork
Fillet, medium-sized (400 g) 1 170 180 30 45 3 200 220
Roast with rind (1.5 kg) 1 160 170 120 150 2 190 210
Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160 170 100 130 2 190 210
Roast, lean (1 kg) 1 170 180 80 100 2 200 220
Smoked pork 1 160 - 180 60 80 2 190 210
Beef
Fillet, medium-sized (1 kg) 1 180 190 40 60 2 200 220
Sirloin, medium-sized (1.5 kg) 1 180 190 30 45 2 200 220
Pot roast (1.5 kg)* 1 170 180 120 150 2 200
220
Veal
Veal joint/breast (1.5 kg) 1 160 170 90 120 2 180 200
Knuckle 1 160 170 100 130 2 190 210
Poultry (unstuffed)
Chicken, whole (1 kg) 1 170 180 60 70 2 200 220
Duck, whole (2 - 3 kg) 1 160 - 170 90 120 2 190 210
Goose, whole (3 - 4 kg) 1 150 160 130 180 2** 180 200
* Roast pot roasts with a lid on the roasting dish
** Use shelf height 1 for tall items
Crust too thick and/or roast too dry Check the shelf height. Reduce temperature or roasting time.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.
The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
Steam in the cooking compartment is
condensing on the appliance door
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.