Operation Manual

Instructions for use, installation and connection
88
Roasting
Best results are obtained with the engagement of both upper
and lower.
Note! For roasting meat we recommend the use of grease
filter (depending on the model).
Tips regarding roasting pans
• Use light enamel pans, temperature resistant glass pans,
clay dishes or wrought iron dishes.
• Stainless steel dishes are not recommendable because they
excessively reflect heat.
• Cover your roast or wrap it in foil. It will preserve its juice and
the oven will remain cleaner.
• If you leave the pan uncovered, the roast will be cooked
sooner. Roast large chunks of meat directly on the grid, with
intercepting pan underneath.
Attention when roasting!
Roasting tables indicate suggested temperatures, guide level
and roasting times. Roasting time largely depends upon the
type of meat, its size and quality, so you may expect some
variations.
• Roasting of large chunks of meat may produce excessive
steaming and dew formation at the oven door. This is quite
normal, and does not affect the operation of the oven.
However, after the completion of roasting wipe the oven door
and the glass thoroughly.
• Roasting of red meat, poultry and fish is rational if the roast
exceeds one kilogram in size.
• Add as much liquid as necessary to prevent burning of juice,
dripping from meat. Roast must be surveyed at all times,
and liquid added if necessary.
• At approximately the middle of the indicated time turn the
roast round, especially if you use the deep roast dish.
• When roasting on the grill grid, place the grid in the deep
roasting pan and insert both into the sliding guide. The
bottom pan will intercept dripping fat.
• Never leave roast to cool in the oven, as it might produce
dew and corrosion of the oven.
Roasting Table
Type of meat Weight
(in grams)
Guide level
(from bottom up)
Temp.
(°C)
Roasting time
(in min.)
Beef
Beef loin 1000
2 200 -220
100-120
Beef loin 1500
2 200-220
120-150
Roastbeef, rare 1000
2 220-230
30-40
Roastbeef, well done 1000
2 220-230
40-50
Pork
Pork roast with skin 1500 2 180-190 140-160
Flank 1500 2 190-200 120-150
Flank 2000 2 180-200 150-180
Pork loin 1500
2 200-220
120-140
Meat roll 1500
2 200-220
120-140
Pork cutlet 1500
2 180-200
100-120
Minced meat roast 1500
2 210-220
60-70
Veal
Veal roll 1500
2 180-200
90-120
Veal knuckle 1700
2 180-200
120-130
Lamb
Lamb prime ribs 1500
2 190-200
100-120
Mutton bladebone 1500
2 190-200
120-130
Venison
Hare ribs 1500
2 190-210
100-120
Hare bladebone 1500
2 190-210
100-120
Boar ham 1500
2 190-210
100-120
Poultry
Chicken, entire 1200 2 200-210 60-70
Hen 1500 2 200-210 70-90
Duck 1700 2 180-200 120-150
Goose 4000 2 160-170 180-200
Turkey 5000 2 150-160 180-240
Fish
Fish, entire 1000 2 200-210 50-60
Fish souffle 1500 2 180-200 50-70