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Roasting Table
Insert either the tray or universal tray into the 1st shelf support rail.
Food to be roasted
Pork
1 kg Pork joint
(spare rib/ham joint,
roasting joint), per cm
thickness
Smoked pork loin, per
cm thickness
Meat loaf
Beef
Beef joint, per cm
thickness
Fillet of beef, per cm
thickness
Sirloin, per cm thick-
ness
Veal
Veal joint, per cm thick-
ness
Lamb
Leg of lamb (1800 g)
Roasting smaller items on the baking tray
Sausages "cordon
bleu"
Sausages
Escalope or chop coat-
ed with breadcrumbs
Rissoles
Tempera-
Shelf position
ture in °C
1 Level 2 Levels
150-160
150-160
160-170
150-160
190-200*
190-200*
170-180
170-180
220-230*
220-230*
220-230*
210-220*
Hot Air
2
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2
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2
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2
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2
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2
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2
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2
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3
4+1
3
4+1
3
4+1
3
4+1
Roasting
time
in minutes
14-20
10-15
60-70
18-20
6-8
8-10
14-17
90
5-8
12-15
15-20
15-20
41
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