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Tips, charts and information
Food to be grilled
Sausages
Fillet steaks, veal steaks
Fillet of beef, roast beef (approx.
1 kg)
Toast
Toast with topping
Rotary spit
Dish
1 Chicken
2 Chicken
1 Duck
Rolled Pork Roast 1
Pork Knuckle
(pre-cooked for
1/2 hour)
Low temperature cooking
With Slow Cook the meat becomes beautifully tender and remains particularly succulent.
We recommend this function for tender, lean pieces of meat and fish.
Slow Cook is not suitable for pot roasts or fatty pork roasts.
We recommend 120°C for smaller pieces of meat, e.g. steaks.
We recommend 150°C for larger pieces of meat, e.g. fillet of beef.
When using the heating function Slow Cook always cook dishes uncovered without a
lid.
1. Sear the meat to be roasted in a pan on each side for 1-2 mins. at very high temperature.
2. Place meat in a roasting dish or directly on the oven shelf with the tray underneath to
catch the fat.
3. Place it in the oven. Select heating function Slow Cook. If required, use the selector to
select 150°C and cook until ready (see table).
Chart Slow Cook
Food to be cooked
English roast beef
Beef filet
Roast veal
Level
4
4
3
3
3
Quantity
kg
approx. 1 kg
Grill + Spit Roast
per 1 kg
Dual Grill + Spit
Roast
1.5 - 2 kg
Grill + Spit Roast
Grill + Spit Roast
1 - 1.3 kg
Grill + Spit Roast
Weight
(g)
1000 - 1500
1000 - 1500
1000 - 1500
1st side
8-10 mins.
6-7 mins.
10-12 mins.
4-6 mins.
6-8 mins.
Temperature
Function
240
240
240
240
240
Setting
150 °C
1
150 °C
3
150 °C
1
Grilling time
2nd side
6 - 8 mins.
5- 6Min.
10-12 mins.
3-5 mins.
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Grilling time
C
h:min
1:00 - 1:10
1:15 - 1:20
1:20 - 1:40
1:45 - 2:15
2:00 - 2:30
Level
Total time
(minutes)
90 - 110
90 - 110
100 - 120
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