Operation Manual

35
Roasting
: There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Do not use shelf height 2 when roasting with 3 Hot air. This will
adversely affect air circulation and your roasting results will not
be as good.
Open roasting
For open roasting, a roasting dish without a lid is used.
Add liquid to the roasting dish if required. During roasting, the
liquid in the roasting dish will evaporate. If necessary, carefully
add more hot liquid.
When you are roasting using % Top/bottom heat, turn the roast
approximately half to two thirds of the way through the roasting
time.
Roasting in the universal pan
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting with a lid
Roasting dishes with lids are used for this kind of roasting. This
method is particularly suitable for pot roasts.
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.
3 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