Table of Contents
Advertisement
HOT AIR
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Provide enough liquid during the cooking process to prevent the meat from burning. Turn
the meat during roasting. The roast will remain juicier if you cover it.
Type of food
MEAT
Pork roast, including
skin
Duck
Goose
Turkey
Chicken breast
Stuffed chicken
Round heater and the fan will operate. The
fan installed in the back wall of the oven
cavity makes sure the hot air constantly
circulates around the roast or pastry.
2
Weight
Guide (from
(g)
the bottom)
1500
2
2000
2
4000
2
5000
2
1000
3
1500
2
Temperature
Cooking time
(°C)
(minutes)
170-180
140-160
160-170
120-150
150-160
180-200
150-170
180-220
180-200
60-70
170-180
90-110
33
Advertisement
Table of Contents
