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Food
Whole fish 200 g
Fish fillet 300 g
Meat
Food
Meat in pouch 250 g
Meat skewers 500 g
Small baked items
Food
Cookies
Macaroons
Muffins
Savoury cracker
Short crust pastry biscuits
Tartelettes
Vegetarian
Food
Mixed vegetables in pouch 400
g
Omelette
Vegetables on tray 700 g
10.7 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Temperature
(°C)
180
180
Temperature
(°C)
200
200
Temperature
(°C)
180
160
180
170
150
170
Temperature
(°C)
180
200
180
Turn the roast after 1/2 - 2/3 of the
cooking time.
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
ENGLISH
Time (min)
Shelf posi‐
tion
25 - 35
3
25 - 35
3
Time (min)
Shelf posi‐
tion
25 - 35
3
30 - 40
3
Time (min)
Shelf posi‐
tion
25 - 35
3
25 - 35
3
25 - 35
3
20 - 30
3
25 - 35
3
15 - 25
3
Time (min)
Shelf posi‐
tion
25 - 35
3
20 - 30
3
25 - 35
3
23
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