Operation Manual

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Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Type of food Weight
(g)
Guide (from
the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast 1500 2 180-190 150
Pork shoulder 1500 2 190-200 120-140
Pork roulade 1500 2 190-200 120-140
Meat loaf 1500 2 200-210 60-70
Beef roast 1500 2 180-210 90-120
Roast beef, well done 1000 2 200-210 40-60
Veal roulade 1500 2 180-200 90-120
Lamb sirloin 1500 2 190-200 100-120
Rabbit loin 1500 2 190-200 100-120
Deer shank 1500 2 190-200 70-90
Meat rolls 1500 2 180-200 15-30
FISH
Braised fish 1000 1 190-210 60-80
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling
of the oven cavity will radiate heat evenly
into the oven interior.
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