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If necessary, braise the meat first by searing it. Add
water, wine, vinegar or a similar liquid to the braising
liquid. A covering at least 2 cm deep should be applied
to the base of the cookware.
The steam evaporates in the cookware when roasting.
Carefully pour in more liquid if required.
Recommended setting values
In the table, you can find the ideal heating type for
poultry and meat. Temperature and cooking time
depend on the quantity, composition and temperature
of the food. Different settings ranges are indicated for
this reason. Try using the lower values at first. You can
increase the temperature next time if necessary.
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
Dish
Beef
Slow roasting joint
Top side / Top rump
Lamb
Leg (bone-in)
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb**
Pork
Roasting joint
Loin joint
Belly
Gammon joint
Poultry
Chicken, whole
Chicken, portion (each 200-250 g)*** wire rack
Duck
Turkey, crown****
Turkey, thighs
Turkey, whole, 4-8 kg*****
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down, do not turn
***** Turn after app. 1 hour
30
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
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.
indicated time.
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
:
■
Shelf po-
Type of
Temperature in
sition
heating
°C
2
140-150
:
2
160-170
:
2
160-170
:
2
160-170
:
2
170-180
:
2
180-190*
:
2
180-190
:
2
180-190
:
2
170-180
:
2
160-170
:
2
170-180
:
2
190-200
:
2
180-190
:
2
150-160
:
2
170-180
:
2
150-160
:
to
of the
^
Z
Time in min.
35+40
30+25
25+25
25+20
25+25
15+25
30+35
35+35
30+25
30+30
25+15
35-45
25+20
20+15
25+30
12+12
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