User Manual

Roasting
53
Selecting the cooking duration
Unless otherwise stated, the durations
given in the roasting chart are for an
oven compartment which has not been
pre-heated.
 Determine the cooking duration by
multiplying the thickness of the roast
[cm] with the time per cm [min./cm]
stated below, depending on the type
of meat:
– Beef/Venison: 15–18min./cm
– Pork/Veal/Lamb: 12–15min./cm
– Sirloin joints/Fillets: 8–10min./cm
 As a general rule, check whether the
food is cooked after the shortest
duration.
Notes on the oven functions
You can find an overview of all the
functions with their recommended
values in “Overview of functions”.
Use the Bottom Heatfunction
towards the end of the cooking
duration to brown the base of the
food.
Do not use the Intensive
Bakefunction for roasting as the
juices will become too dark.
UsingFan Plus
These functions are suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The Fan Plusfunction allows you to
use a lower temperature than you would
with the Conventional Heatfunction,
because the heat is immediately
distributed throughout the oven
compartment.
 Place the food on shelf level2.
Using Conventional Heat 
Use this function for baking traditional
recipes. If using an older recipe or
cookbook, set the oven temperature
10°C lower than that recommended.
This will not change the cooking
duration.
 Place the food on shelf level2.
Using Eco Fan Heat 
Use this function for cooking smaller
roasts or meat dishes in an energy-
saving way.
 Place the food on shelf level2.