User manual

Type of baking Shelf position Temperature °C Time (min.)
Unleavened bread
2
230 - 250
1)
10 - 20
Puff pastry flan
2
160 - 180
1)
45 - 55
Flammekuchen (Pizza-
like dish from Alsace)
2
230 - 250
1)
12 - 20
Piroggen (Russian ver-
sion of calzone)
2
180 - 200
1)
15 - 25
1) Preheat the oven.
2) Use a deep pan.
Slow Cook
Use this function to prepare lean, tender
pieces of meat and fish with core tempera-
tures no more than 65 °C. Slow Cook is not
applicable to such recipes as pot roast or
fatty roast pork. You can use the Core
Temperature Sensor to guarantee that the
meat has the correct core temperature (see
table for the Core Temperature Sensor).
In the first 10 minutes you can set an oven
temperature between 80 °C and 150 °C.
The default is 90 °C. After the temperature
is set, the oven continues to cook at 80 °C.
Do not use the automatic slow cook func-
tion for poultry.
When you use this function, always
cook dishes without a cover.
1. Sear the meat in a pan on the hob on a
very high setting for 1 - 2 minutes on
each side.
2. Put the meat together with the hot
roasting pan into the oven on the wire
shelf.
3. Put the Core Temperature Sensor into
the meat.
4. Select the Slow cook function and set
the correct end core temperature.
Food to be
cooked
Weight (g) Shelf position Temperature °C Time in min.
Roast beef 1000 - 1500 1 120 120 - 150
Fillet of beef 1000 - 1500 3 120 90 - 150
Roast veal 1000 - 1500 1 120 120 - 150
Steaks 200 - 300 3 120 20 - 40
Roasting
• Use heat-resistant ovenware to roast (re-
fer to the instructions of the manufactur-
er).
• You can roast large roasting joints direct-
ly 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 succu-
lent.
• 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 oven.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid in-
to 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 ap-
proximately 10 minutes before the end of
the roasting time, and use the residual
heat.
Roasting with Turbo Grilling
Beef
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