User manual

Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or on
the wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps the meat more
succulent.
• All types of meat that can be browned or
have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat and
fish weighing 1 kg and above in the
appliance.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• 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
Beef
Food Function Quantity Tem-
pera-
ture
(°C)
Time (min) Shelf po-
sition
Pot roast Top / Bottom Heat 1 - 1.5
kg
230 120 - 150 1
Roast beef
or fillet:
rare
1)
Turbo Grilling per cm of
thickness
190 -
200
5 - 6 per cm of
thickness
1
Roast beef
or fillet:
medium
Turbo Grilling per cm of
thickness
180 -
190
6 - 8 per cm of
thickness
1
Roast beef
or fillet: well
done
Turbo Grilling per cm of
thickness
170 -
180
8 - 10 per cm
of thickness
1
1)
Preheat the oven.
Pork
Food Func-
tion
Quantity Temper-
ature (°C)
Time (min) Shelf po-
sition
Shoulder,
neck, ham
joint
Turbo
Grilling
1 - 1.5 kg 160 - 180 90 - 120 1
Chop, spare
rib
Turbo
Grilling
1 - 1.5 kg 170 - 180 60 - 90 1
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