Operating Instructions

31
English
Roasting meat
It is recommended to use enamel coated, Pyrex®, earthernware, or cast iron pans
or trays.
Food type Weight (g)
Shelf position
(from the base)
Temperature
(°C)
Cooking time
(minutes)
Meat
Pork roast 1500 2 190-200 120-130
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 2 190-210 120-140
Roast beef, well done 1000 2 200-210 40-60
Veal roulade 1500 2 180-200 90-120
Lamb roast 1500 2 190-200 100-120
Rabbit loin 1500 2 190-200 100-120
Venison shank 1500 2 190-200 100-120
Fish
Braised fish 1000 2 210 50-60
Upper / Lower Heater
The heaters on the upper and lower side
of the oven radiate uniformly and evenly
into the oven interior. Pastries, cakes
and meat can be cooked on one shelf
position.
Cooking Modes and Charts
2