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Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
Meat
Beef
Braised beef
Steak, medium rare
Roast beef, medium rare
Beefsteak, 3 cm thick, medium
rare
Veal
Roast veal
Leg of veal
Pork
Roast without bacon (e. g. nape) 1.0 kg
Roast with bacon (e. g. shoulder) 1.0 kg
Pork loin
Roast pork, lean
Shoulder of pork with bone
Beefsteak, 2 cm thick
Pork medallions, 3 cm thick
Lamb
Shoulder of lamb with bone
Leg of lamb, no bone, medium
rare
Game
Fillet of venison on the bone
Boneless leg of venison
Roast boar
Roast venison
Rabbit
Minced meat
Minced meat casserole
Sausages
Sausages
Weight
Accessories and cookware
1.0 kg
covered
1.5 kg
2.0 kg
1.0 kg
uncovered
1.5 kg
1.0 kg
uncovered
Wire shelf + universal tray
1.0 kg
uncovered
1.5 kg
2.0 kg
1.5 kg
uncovered
uncovered
1.5 kg
2.0 kg
uncovered
1.5 kg
2.0 kg
500 g
Wire shelf + universal tray
1.0 kg
uncovered
1.5 kg
2.0 kg
1.0 kg
covered
Wire shelf + universal tray
Wire shelf + universal tray
1.5 kg
uncovered
1.5 kg
uncovered
1.5 kg
uncovered
1.5 kg
covered
1.5 kg
covered
1.5 kg
covered
2.0 kg
covered
500 g of
uncovered
meat
Wire shelf + universal tray
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Level
Heating
%
2
%
2
%
2
%
2
%
2
7
1
(
5+1
%
2
%
2
%
2
%
2
7
1
7
1
7
1
7
1
7
1
7
1
7
3+1
%
2
%
2
%
2
%
2
(
5+1
(
5+1
7
2
7
1
%
2
%
2
%
2
%
2
%
2
7
1
(
4+1
Temperature
Time
at °C, grill
in minutes
power
200-220
100
190-210
120
180-200
140
210-230
60
200-220
80
220-240
60
3
15
190-210
110
180-200
130
170-190
150
210-230
140
190-210
120
180-200
150
170-190
170
190-210
130
180-200
160
170-190
190
230-240
30
190-210
120
180-200
140
170-190
160
210-230
70
3
15
3
10
190-210
60
160-180
120
200-220
50
210-230
100
180-200
140
180-200
130
220-240
60
180-200
80
3
15
27
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