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en
The setting values are based on the assumption that
unstuffed, chilled, ready-to-roast poultry and meat are
placed into a cold cooking compartment. By doing so,
you can make energy savings of up to 20 per cent. If
you preheat the oven, the indicated cooking times will
be reduced by several minutes.
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx. ^ to Z of the
indicated time.
Dish
Beef
Slow roasting joint
Slow roasting joint, 1.5 kg
Top side / Top rump
Top side / Top rump, 1.5 kg
Lamb
Leg (bone-in)
Leg (bone-in), 1.5 kg
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb**
Rack of lamb (each 700 g)
Pork
Roasting joint
Roasting joint, 1.5 kg
Loin joint
Loin joint, 1 kg
Belly
Gammon joint
Gammon joint, 1.5 kg
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
44
Accessories/cookware
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Cooking time calculation (e. g. 20+35):
Please calculate the cooking time with 20 minutes per
500 g meat + 35 minutes additional time. For 1,5 kg
the calculated cooking time would be 95 minutes.
Cooking time range (e. g. 10-15):
The food is done within the stated minutes.
Type of heating used:
< 4D hot air
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
2
140-150
<
2
130-140
<
2
160-170
<
2
170-180
<
2
160-170
<
2
180-190
<
2
160-170
<
2
170-180
<
2
180-190*
<
2
200
<
170-180
2
180-190
<
2
120
<
190-200
160-170
2
180-190
<
2
180-190
<
170-180
2
170-180
<
2
160-170
<
2
170-180
<
Steam in-
Time in min.
tensity
-
35+40
1
70-80
-
40-50
-
30+25
1
100-120
-
25+25
1
80-90
-
25+20
-
25+25
-
15+25
-
20
1
25-30
-
30+35
3
30
-
30
1
80-100
-
35+35
-
25-30
1
70-80
-
30+25
-
30+30
2
100-120
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