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Tips for roasting
and grilling
The table does not contain
specifications for the weight of
the roast.
How can you tell when the roast
is ready.
The roast is too dark and the
crackling is partly burnt.
The roast looks good, but the
sauce is burnt.
The roast looks good, but the
sauce is too light and watery.
Steam rises from the roast when
the stock is added.
Frozen foods
Meal
Fruit strudel*
French fries*
Pizza*
Pizza baguette*
* Line the accessories with greaseproof paper. Please ensure that the greaseproof paper is suitable
for use at these temperatures.
24
All manuals and user guides at all-guides.com
Select the next lowest weight from the instructions and extend the
time.
Use a meat thermometer (available from specialist stores) or
implement a spoon test". Press a spoon onto the roast. If it feels
firm, it is ready. If it can be pressed in, it needs to be cooked for a
little longer.
Check the insertion level and temperature.
Next time, use a smaller roasting dish and add more liquid.
Next time, use a larger roasting dish and add less liquid.
Most escapes through the steam outlet, some may condense on
the cool control panel front or the surrounding cabinets where it
will drip off. This will be dependent on the physical conditions.
Please observe the instructions on the packaging.
The values in the table apply to dishes placed in a
cold oven.
Level Type of
Enamel tray
3
Enamel tray
3
Wire rack
2
Wire rack
3
Temperature
heating
in ºC
t
200 220
t
210 230
t
200 220
t
200 220
Cooking time in
minutes
30 40
25 30
15 20
20 25
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