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Try using the lower values at first. You can increase the
temperature next time if necessary.
The setting values apply to chilled meat placed into the
cold cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated cooking times by
several minutes.
You can find information on roasts and default values
for weights in the table. If you wish to roast a heavy joint
of meat, you should definitely use a lower temperature.
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.
As a general rule: the larger a roasting joint is, the lower
the cooking temperature and the longer the cooking
time.
Dish
Pork
Joint of pork without rind, e.g. neck,
1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg Wire rack
Pork tenderloin steak, 1.5 kg
Fillet of pork, 400 g
Smoked pork on the bone, 1 kg (with a lit-
tle added water)
Pork steaks, 2 cm thick
Pork medallions, 3 cm thick (preheat
oven for 5 mins.)
Beef
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Steak, 3 cm thick, medium (do not pre-
heat)
Burger, 3-4 cm thick
Veal
Joint of veal, 1.5 kg
Knuckle of veal, 1.5 kg
Lamb
Leg of lamb, boned, medium, 1.5 kg
Saddle of lamb on the bone**
Lamb chop
Sausages
Grilled sausages
Meat dishes
Meat loaf, 1 kg
* Preheat
** Do not turn
Accessories/cookware
Cookware, uncovered
Cookware, uncovered
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, covered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Cookware, uncovered
Cookware, uncovered
Wire rack
Wire rack
Wire rack
Cookware, uncovered
Tested for you in our cooking studio
Turn roasting joints and grilled items after approx.
of the indicated time.
Z
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
additional information in the tips on roasting, braising
and grilling attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
%
Top/bottom heating
■
Circulated air grilling
4
■
Grill, large area
(
■
Shelf posi-
Type of
tion
heating
2
4
2
4
2
4
3
4
2
4
5
(
5
(
2
4
2
4
2
4
3
(
4
(
2
4
2
%
2
4
2
4
3
(
4
(
2
4
Tempera-
Grill
Cooking
ture in °C
setting
time in
mins.
180-190
-
110-130
190-200
-
130-140
220-230
-
70-80
220-230
-
20-25
210-230
-
70-90
-
2
16-20
-
3*
8-12
210-220
-
40-50
200-220
-
130-160
220-230
-
60-70
-
3
15-20
-
3
25-30
160-170
-
100-120
200-210
-
100-120
170-190
-
50-80
180-190
-
40-50
-
3
12-16
-
3
10-15
170-180
-
60-70
en
to
^
41
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