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Food
Roast beef
Fillet of beef
Roast veal
Steak
10.6 Pizza Setting
Top oven
Food
Apple Pie
Plate Tart
Pizza
Quiches / Tarts
10.7 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the
manufacturer).
• You can roast large roasting joints
directly in the deep pan (if present) or
on the wire shelf above the deep pan.
• Roast lean meats in the roasting tin
with the lid. This keeps the meat more
succulent.
• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in
the appliance.
10.8 Roasting tables - Main oven
Beef
Food
Roast beef or fillet:
rare
Roast beef or fillet:
medium
Quantity
1000 - 1500 g
1000 - 1500 g
1000 - 1500 g
200 - 300 g
Temperature (°C)
160 - 180
160 - 180
Follow manufacturer's instructions.
160 - 180
Quantity
Temperature
(°C)
per cm. of
190 - 200
thickness
per cm. of
180 - 190
thickness
Temperature
Time (min)
(°C)
150
120 - 150
150
90 - 110
150
120 - 150
120
20 - 40
Time (min)
160 - 180
25 - 50
25 - 50
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1/2 -
2/3 of the cooking time).
• Baste large roasts and poultry with
their juices several times during
roasting. This gives better roasting
results.
• You can deactivate the appliance
approximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Time (min)
5 - 6
1)
6 - 8
1)
ENGLISH
19
Shelf posi-
tion
1
1
1
1
Shelf position
1
1
1
1
Shelf position
2
2
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