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Dish
Vegetables au
1)
gratin
Baguettes topped
with melted
1)
cheese
Sweet bakes
Fish bakes
Stuffed vegeta-
bles
1) Pre-heat the oven
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep pan or on the wire shelf above
the deep pan (if present).
• Roast lean meats in a roasting tin with a lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
Roasting with Conventional Cooking
Beef
Type of meat
Pot roast
Roast beef or
fillet: rare
Roast beef or
fillet: medium
Roast beef or
fillet: well
done
1) Pre-heat the oven
Oven function
Turbo Grilling
True Fan Cooking
Conventional
Cooking
Conventional
Cooking
True Fan Cooking
Quantity
Oven function
Conventional
1-1.5 kg
Cooking
per cm. of
Conventional
thickness
Cooking
per cm. of
Conventional
thickness
Cooking
per cm. of
Conventional
thickness
Cooking
Shelf position
Temperature °C
1
1
1
1
1
Shelf position
1
1
1
1
Helpful hints and tips
Time Hours:Mins.
160-170
0:15-0:30
160-170
0:15-0:30
180-200
0:40-0:60
180-200
0:30-1:00
160-170
0:30-1:00
Temperature
Time mins.
°C
230
1)
230-250
1)
220-230
1)
200-220
15
120-150
6-8
8-10
10-12
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