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• 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.
• 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).
Roasting
Food
Beef / Beef boned
Mutton / Lamb
Pork / Veal / Ham
Chicken
Turkey / Goose
Duck
Pheasant
Rabbit
Grilling in general
WARNING!
Always grill with the oven door
opened.
When the grill is active, closing the
door automatically cut-off the flames.
Do not use the door as a cut-off
device.
16
Heat setting
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 mi-
nutes 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
5
20 minutes per 500g (1lb) and 20 minutes
over
• 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.
Total preparation time (min)
• Always grill with the maximum
temperature setting.
• Always put the deep pan with trivet onto the
second or third shelf position.
• Grill only flat pieces of meat or fish.
Shelf po-
sition
2
2
2
2
2
2
2
2
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