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11.8 Roasting
Roasting dishes
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly 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 suc-
culent.
• 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.
Pork
Food
Shoulder, neck, ham
joint
Chops, smoked loin of
pork
Meat loaf
Knuckle of pork (pre-
cooked)
Beef
Food
Pot roast
Roast beef or sirloin
1) Preheat the oven.
Veal
Food
Pot roast
Knuckle of veal
• 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 ap-
proximately 10 minutes before the end
of the roasting time, and use the residu-
al heat.
11.9 Roasting tables
Heating function: True Fan Cooking
Weight
Shelf po-
(g)
sition
1000 - 1500
1000 - 1500
750 - 1000
750 - 1000
Weight
Shelf
(g)
position
1000 - 1500
per cm of
thickness
Weight
Shelf
(g)
position
1000 - 1500
1500 - 2000
Temperature
(°C)
1
170 - 190
1
180 - 200
1
180 - 200
1
170 - 190
Temperature
(°C)
1
180 - 200
1
210 - 230
Temperature
(°C)
1
170 - 190
1
170 - 190
ENGLISH
25
Time
(min)
90 - 120
60 - 90
45 - 60
90 - 120
Time
(min)
120 - 150
1)
6 - 9
per cm of
thickness
Time
(min)
150 - 120
120 - 150
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