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Roasting
Kind of roast
oasts
R
1 kg pork,
per cm of height, well done
smoked pork loin,
per cm of height, well done
Mince meat
Beaf,
per cm of height, well done
Sirloin,
per cm of height
Roastbeef,
per cm of height
Roast veal,
per cm of height, well done
Roast lamb (ca. 1,8 kg)
Short roasts
Sausages "cordon bleu"
Sausages
Schnitzel/chops, coated
Meat balls
Liver
Fish
Trouts (à 200 -- 250 g)
4 Trout fillets (à 200 g)
Fish fillets, coated (ca. 1 kg)
Poultry
1 kg turkey roll,
per cm of height
Chicken
Duck (2 -- 2,5 kg)
Goose (ca. 4,5 kg)
Roasting times are approximated times.
Drying up
Function:
Hot- -air
Apples,
Mushrooms
Function:
Hot- -air
when using at a time
Temperature
1 level
wire shelf in level
°C
150-160
2
150-160
2
160-170
2
150-160
2
190-200
2
T
190-200
2
T
170-180
2
170-180
2
on baking sheet or drip pan in 1 resp. 2 levels
220-230
3
T
220-230
3
T
240-250
3
T
210-220
3
T
240-250
3
T
on baking sheet or drip pan in level 1
190-200
3
170-180
3
190-200
3
150-160
2
150-160
2
150-160
2
150-160
2
= Preheating since the temperature indicator lamp goes out.
T
Temperature
level from bottom / sheets
1 level
°C
75
50
26
For all kind of roasts we recommend using the hot--air
function. If you like roasting with top/bottom heat, please
o
set temperature 20--25
C higher.
drip pan
2 levels
in level
--
--
--
--
--
--
--
--
4 + 1
4 + 1
4 + 1
4 + 1
4 + 1
--
--
--
--
2 levels
3 levels
3
3, 1
5. 3. 1
3
3, 1
5. 3. 1
rosting time in
minutes
1
14-20
1
10-15
1
60-70
1
18-20
1
6-8 rare
8-10 medium
1
8-10 rare
10-12 medium
1
14-17
1
90
------
5-8
------
12-15
------
13-15
------
15-20
------
6-7
------
20-25
------
20-25
------
25-30
1
11-15
1
55-60
1
90-120
1
150-180
approximated
time / = hours
ca. 6
6-8
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