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Selecting the cooking duration
Determine the cooking duration by
multiplying the thickness of the roast
[cm] by the time per cm [min/cm]
stated below, depending on the type
of meat:
- Beef / venison: 15–18 min/cm
- Pork / veal / lamb: 12–15 min/cm
- Sirloin / fillet: 8–10 min/cm
Check whether the food is cooked
shortly before the end of the specified
cooking duration.
Tips
- For frozen meat, increase the cooking
duration by approx. 20 minutes per
kg.
- Frozen meat weighing less than
approx. 1.5 kg does not need to be
defrosted before roasting.
Notes on the operating modes
For a list of all the operating modes,
please see "Overview of operating
modes".
Use the Bake (Bake) operating
mode towards the end of the cooking
duration to brown the base of the
food.
Using Convection Bake (Conv
Bake)
These operating modes are suitable for
roasting meat, fish, and poultry that
needs to be well browned, as well as
sirloin joints and fillet.
The Convection Bake (Conv Bake)
operating mode allows you to use a
lower temperature than you would with
the Surround (Surround) operating
mode, because the heat is immediately
distributed throughout the oven
compartment.
Place the food on shelf level 3.
Place large food items, such as
turkey, on shelf level 1 or 2.
Using Surround (Surround)
Use this operating mode for cooking
traditional recipes. If using an older
recipe or cookbook, set the oven
temperature 50°F (10°C) lower than that
recommended. This will not change the
cooking duration.
Place the food on shelf level 3.
Place large food items, such as
turkey, on shelf level 1 or 2.
Roasting
55
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