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Sausages
*220-230
in
Sees
For all kind of roasts we recommend using the hot-air
Roast
g
ae
function. If you like roasting with top/bottom heat, please
ot-air
set temperature 20-25 °C higher.
when using at a time
Kind of roast
Temperature
1level
2 levels
drip pan | rosting time in
°C
wire shelf in level
in level
minutes
Roasts
1 kg pork,
150-160
2
-
1
14-20
per cm of height, well done
smoked pork loin,
150-160
2
-
1
10-15
per cm of height, well done
Mince meat
160-170
-
1
60-70
Beaf,
150-160
-
1
18-20
per cm of height, well done
Sirloin,
* 190-200
2
-
1
6-8 rare
per cm of height
8-10 medium
Roastbeef,
*190-200
2
-
1
8-10 rare
per cm of height
10-12 medium
Roast veal,
170-180
2
~
1
14-17
per cm of height, well done
Roast jamb (ca. 1,8 kg)
170-180
2
-
1
90
Short roasts
on baking sheet or drip pan in 1 resp. 2 levels
Sausages "cordon bleu"
*220-230
3
4+1
---
5-8
Schnitzel/chops, coated °
*240-250
Meat balls
*210-220
3
4+1
---
15-20
Liver
* 240-250
3
4+1
---
6-7
Fish
on baking sheet or drip pan in level 1
Trouts (& 200 - 250 g)
190-200
|
3
a
20-25
4 Trout fillets (@ 200 g)
170-180
H
3
---
20-25
Fish fillets, coated
(ca. 1 kg)
190-200
3
---
25-30
Poultry
1 kg turkey roll,
150-160
2
-
1
11-15
per cm of height
Chicken
150-160
2
-
1
55-60
Duck (2 - 2,5 kg)
150-160
2
-
1
90-120
Goose (ca. 4,5 kg)
150-160
i
2
-
1
150-180
Roasting times are approximated times.
¥*
= Preheating since the temperature indicator lamp goes out.
Drying up
Function:
Temperature | level from bottom / sheets
approximated
Hot-air
[x]
°
ilevel
2levels
3 levels
time / = hours
Apples,
75
3
3,1
5.3.1
ca.6
Mushrooms
50
3
3,1
5.3.1
6-8
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