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Food
Focaccia
Vegetables
Rice
Pasta
Meat
Roasting
Food
Chicken
Half chicken
Roast pork
Roast beef 1 - 1,5
kg
1. Rare
2. Medium
3. Well done
Roast turkey
11.9 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
11.10 Thermaflow® - Main Oven
Roasting
Food
Beef / Beef boned
Mutton / Lamb
Temperature
Water in
(°C)
the cavity
emboss-
ment (ml)
110
100
110
100
110
100
110
100
110
100
Tempera-
Water in the
ture (°C)
cavity em-
bossment
(ml)
210
200
210
200
180
200
200
200
200
200
Temperature (°C)
170 - 190
170 - 190
Preheating
time (min)
10
10
10
10
10
Preheat-
ing time
(min)
-
-
-
-
-
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Baste meat joints with their own juice
several times during roasting.
Time (min)
20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi-
nutes over
20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi-
nutes over
Time (min)
Shelf
posi-
tion
15 - 25
2
15 - 25
2
15 - 25
2
15 - 25
2
15 - 25
2
Time (min)
Shelf
posi-
tion
65 - 75
2
35 - 50
2
65 - 70
2
1. 50 - 55
2
2. 60 - 65
3. 65 - 75
70 - 85
2
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