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Food
Piroggen (Russian
version of calzone)
1) Preheat the oven.
2) Use a deep pan.
12.23 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.
12.24 Roasting tables
Beef
Food
Pot roast
Roast beef
or fillet:
1)
rare
Roast beef
or fillet: me-
dium
Roast beef
or fillet: well
done
1) Preheat the oven.
Temperature (°C)
180 - 200
1)
Function
Top/Bottom Heat
Turbo Grilling
Turbo Grilling
Turbo Grilling
Time (min)
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.
Quantity
Tempera-
ture (°C)
1 - 1.5 kg
230
per cm of
190 - 200
thickness
per cm of
180 - 190
thickness
per cm of
170 - 180
thickness
Shelf position
2
Time (min)
Shelf posi-
tion
120 - 150
1
5 - 6 per cm of
1
thickness
6 - 8 per cm of
1
thickness
8 - 10 per cm of
1
thickness
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