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Food
Roast Potatoes
Large Yorkshire Puddings
Individual Yorkshire Puddings
1) When baking bread cook for 10 minutes at heat setting 8 then reduce to heat setting 6 for the remain-
ing cook time.
10.7 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.
10.8 Roasting
Food
Beef / Beef boned
Mutton / Lamb
Pork / Veal / Ham
Chicken
Turkey / Goose
Duck
Pheasant
Heat setting
6
7
7
Heat setting
Total preparation time (min)
5
20 - 35 minutes per 500g (1lb) and 20
- 35 minutes over
5
25 - 35 minutes per 500g (1lb) and 25
- 35 minutes over
5
30 - 40 minutes per 500g (1lb)
5
15 - 20 minutes per 500g (1lb) and 20
minutes over
5
15 - 20 minutes per 500g (1lb) up to
3500g (7lb) then 10 minutes per 500g
(1lb) over 3500g (7lb)
5
25 - 35 minutes per 500g (1lb) and 25
- 30 minutes over
5
35 - 40 minutes per 500g (1lb) and 35
- 40 minutes over
Total preparation
time (min)
60 - 90
25 - 40
15 - 25
• 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.
Shelf posi-
tion
3 - 4
3 - 4
3 - 4
Shelf posi-
tion
2
2
2
2
2
2
2
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