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Food regeneration
Food
Temperature
(°C)
White bread
110
Bread rolls
110
Homemade piz-
110
za
Focaccia
110
Vegetables
110
Rice
110
Pasta
110
Meat
110
Roasting
Food
Chicken
Half chicken
Roast pork
Roast beef 1 - 1,5
kg
1. Rare
2. Medium
3. Well done
Roast turkey
10.9 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above
the tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Water in
the cavity
emboss-
ment (ml)
100
100
100
100
100
100
100
100
Tempera-
Water in the
ture (°C)
cavity em-
bossment
(ml)
210
200
210
200
180
200
200
200
200
200
Preheating
Time (min)
time (min)
10
15 - 25
10
10 - 20
10
15 - 25
10
15 - 25
10
15 - 25
10
15 - 25
10
15 - 25
10
15 - 25
Preheat-
Time (min)
ing time
(min)
-
65 - 75
-
35 - 50
-
65 - 70
-
1. 50 - 55
2. 60 - 65
3. 65 - 75
-
70 - 85
Turn the roast after 1/2 - 2/3 of the
cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• baste large roasts and poultry with
their juices several times during
roasting.
ENGLISH
21
Shelf
posi-
tion
2
2
2
2
2
2
2
2
Shelf
posi-
tion
2
2
2
2
2
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