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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.
Turn roasting joints and grilled items after approx. ^ to
Z of the indicated time.
If you wish to follow one of your own recipes, you
should use similar dishes as a reference. You can find
Dish
Pork
Joint of pork without rind, e.g. neck, 1.5 kg
Joint of pork with rind, e.g. shoulder, 2 kg
Pork tenderloin steak, 1.5 kg
Fillet of pork, 400 g
Smoked pork on the bone, 1 kg (with a little
added water)
Pork steaks, 2 cm thick
Pork medallions, 3 cm thick
Beef
Fillet of beef, medium, 1 kg
Pot-roasted beef, 1.5 kg
Sirloin, medium, 1.5 kg
Steak, 3 cm thick, medium
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 cutlet**
Sausages
Grilled sausages
Meat dishes
Meat loaf, 1 kg
* Preheat
** Slide the universal pan in underneath at shelf position 2
*** Do not turn
Accessories/cookware
Cookware, uncovered
Wire rack
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
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:
ƒ Top/bottom heating
■
‡ Circo-roasting
■
ˆ Full-surface grill
■
Shelf posi-
tion
2
2
2
3
2
4
4
2
2
2
4
4
2
2
2
2
4
4
2
Type of
Tempera-
Cooking
heating
ture in °C
time in
mins.
‡
180-190
110-130
‡
190-200
130-140
‡
220-230
70-80
‡
220-230
20-25
‡
210-230
70-90
ˆ
275
16-20
ˆ
290*
10-14
‡
210-220
40-50
‡
200-220
130-160
‡
220-230
60-70
ˆ
290
15-20
ˆ
290
25-30
‡
160-170
100-120
ƒ
200-210
100-120
‡
170-190
50-80
‡
180-190
40-50
ˆ
290
14-18
ˆ
290
10-15
‡
170-180
60-70
en
39
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