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– roast lean meat in the roasting tin
with the lid or use roasting bag.
– roast meat and fish in pieces
weighting minimum 1 kg.
10.8 Roasting tables
Beef
Food
Pot roast
Pork
Food
Shoulder,
neck, ham
joint
Meat loaf
Pork
knuckle
(pre-
cooked)
Veal
Food
Roast veal
Knuckle of
veal
Lamb
Food
Leg of
lamb, roast
lamb
Function Quantity
(kg)
Top /
1 - 1.5
Bottom
Heat
Func-
Quantity
tion
(kg)
Turbo
1 - 1.5
Grilling
Turbo
0.75 - 1
Grilling
Turbo
0.75 - 1
Grilling
Func-
Quantity
tion
(kg)
Turbo
1
Grilling
Turbo
1.5 - 2
Grilling
Func-
Quantity
tion
(kg)
Turbo
1 - 1.5
Grilling
– baste large roasts and poultry
with their juices several times
during roasting.
Power
Tempera-
(Watts)
ture (°C)
200
230
Power
Tempera-
(Watts)
ture (°C)
200
160 - 180
200
160 - 170
200
150 - 170
Power
Tempera-
(Watts)
ture (°C)
200
160 - 180
200
160 - 180
Power
Tempera-
(Watts)
ture (°C)
200
150 - 170
Time (min)
Shelf posi-
tion
60 - 80
1
Time (min)
Shelf po-
sition
50 - 70
1
35 - 50
1
60 - 75
1
Time (min)
Shelf po-
sition
50 - 70
1
75 - 100
1
Time (min)
Shelf po-
sition
50 - 70
1
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