Operation Manual

35
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.
Tips and tricks
% Top/bottom heat
Joint Shelf height Temperature in °C Roasting time in
minutes
Meat loaf (made using 500 g meat) 2 200  210 60  70
Fish, whole (300 g) 2 180  200 20  30
Fish, whole (700 g) 2 180  200 30  40
Pork
Fillet, medium-sized (400 g) 3 200  230 30  45
Roast with rind (1.5 kg) 2 200  220 120  150
Joint, marbled, without rind, e.g. neck (1.5 kg) 2 190  210 100  130
Roast, lean (1 kg) 2 180  200 70  90
Smoked pork 2 190  210 70  80
Beef
Fillet, medium-sized (1 kg) 2 200  220 45  65
Sirloin, medium-sized (1.5 kg) 2 200  220 30  45
Pot roast (1.5 kg)* 2 200  220 120  150
Veal
Veal joint/breast (1.5 kg) 2 180  200 90  120
Knuckle 2 190  210 100  130
Poultry (unstuffed)
Chicken, whole (1 kg) 2 200  220 60  70
Duck, whole (2 - 3 kg) 2 190  210 90  120
Goose, whole (3 - 4 kg) 2** 180  200 130  180
* 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.
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 allow the steam to escape more quickly.