Table of Contents
Advertisement
of the food. Different settings ranges are indicated for
this reason. Try using the lower values at first. You can
increase the temperature next time if necessary.
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry and meat are
placed into a cold cooking compartment. By doing so,
you can make energy savings of up to 20 per cent. If
you preheat the oven, the indicated cooking times will
be reduced by several minutes.
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
Dish
Beef
Slow roast joint
Top side / Top rump
Lamb
Leg (bone-in)
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb***
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken, whole
Chicken, portion, 200-250 g
each**
Duck
Turkey, crown****
Turkey, thighs
Turkey, whole, 4-8 kg*****
Meat dishes
Meat loaf
Meat loaf, 1 kg
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
***** turn after app. 1 hour
Accessories/cookware
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
cookware, uncovered
universal pan
cookware, uncovered
cookware, uncovered
Tested for you in our cooking studio
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx.
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
4D hot air
:
■
Circulated air grilling
4
■
Shelf posi-
Type of
Temperature
tion
heating
in °C
1
140-150
:
1
160-170
:
1
160-170
:
1
160-170
:
1
170-180
:
1
180-190*
:
1
180-190
:
1
180-190
:
1
170-180
:
1
160-170
:
1
170-180
:
1
190-200
:
1
180-190
:
1
150-160
:
1
170-180
:
1
150-160
:
1
170-180
:
1
170-190
4
^
to
Z
of the
MW power
Cooking time in
in watts
mins.
-
35+40
-
30+25
-
25+25
-
25+20
-
25+25
-
15+25
-
30+35
-
35+35
-
30+25
-
30+30
-
25+15
-
35-45
-
25+20
-
20+15
-
25+25
-
12+12
-
20+35
360
30-40
en
33
Advertisement
Table of Contents
