User manual

• Baste large roasts and poultry with their juices
several times during roasting. This gives better
roasting results.
• You can deactivate the appliance approximately
10 minutes before the end of the roasting time,
and use the residual heat.
Roasting tables
Use the function Turbo Grilling.
Beef
Food Quantity Temperature
(°C)
Time (min) Shelf position
Roast beef or fillet: rare per cm. of thick-
ness
190 - 200
1)
5 - 6 1
Roast beef or fillet: me-
dium
per cm. of thick-
ness
180 - 190
1)
6 - 8 1
Roast beef or fillet: well
done
per cm. of thick-
ness
170 - 180
1)
8 - 10 1
1) Preheat the oven.
Pork
Food Quantity Temperature
(°C)
Time (min) Shelf position
Shoulder, neck, ham
joint
1 - 1.5 kg 160 - 180 90 - 120 1
Chop, spare rib 1 - 1.5 kg 170 - 180 60 - 90 1
Meat loaf 750 g - 1 kg 160 - 170 50 - 60 1
Pork knuckle (pre-
cooked)
750 g - 1 kg 150 - 170 90 - 120 1
Veal
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Roast veal 1 160 - 180 90 - 120 1
Knuckle of veal 1.5 - 2 160 - 180 120 - 150 1
Lamb
Food Quantity (kg) Temperature
(°C)
Time (min) Shelf position
Leg of lamb, roast
lamb
1 - 1.5 150 - 170 100 - 120 1
Oven User Manual22