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11.9 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray.
Put some water in the tray to prevent dripping
fat from burning.
11.10 Thermaflow® - Main Oven
Roasting
Food
Beef / Beef boned
Mutton / Lamb
Pork / Veal / Ham
Chicken
Turkey / Goose
Duck
Pheasant
Rabbit
11.11 Grilling in general
WARNING!
Always grill with the oven door closed.
• Always grill with the maximum
temperature setting.
• Set the shelf into the shelf position as
recommended in the grilling table.
• If the first shelf position is recommended
put the food directly on the baking tray.
• Always place the deep pan to collect fat
on the first shelf position.
11.12 Dual Grill - Top Oven
Food
Bacon Rashers
Chicken Joints
Chops - Lamb
Chops - Pork
24
ENGLISH
Temperature (°C)
170 - 190
170 - 190
170 - 190
180 - 200
170 - 190
180 - 200
170 - 190
170 - 190
Time (min)
5 - 6
20 - 40
15 - 25
20 - 25
Turn the roast after 1/2 - 2/3 of the cooking
time.
If level one is suggested put the food directly
on the baking tray
Baste meat joints with their own juice several
times during roasting.
Time (min)
20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 minutes over
20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 minutes over
30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 minutes over
20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes over
15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb) then 10
minutes per 0.5 kg (1 lb) over 3.5 kg (7 lb)
25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 minutes over
35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 minutes over
20 minutes per 0.5 kg (1 lb) and 20 minutes over
• Grill only flat pieces of meat or fish.
The grilling area is set in centre of the shelf.
Shelf position
3
2
2 - 3
2 - 3
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