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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 thick-
ness
Meat loaf
Beef
Beef joint, per cm thickness
Fillet of beef, per cm thickness
Sirloin, per cm thickness
Veal
Veal joint, per cm thickness
Lamb
Leg of lamb (1800 g)
Roasting smaller items on the baking tray
Sausages "cordon bleu"
Sausages
Escalope or chop coated with
breadcrumbs
Rissoles
Fish
Trout weighing 200-250 g
4 Trout fillets
(weight 200 g)
Perch fillet coated with bread-
crumbs
(total weight approx. 1 kg)
Poultry
Chicken
1 kg Turkey roast, per cm thickness
Duck (2000-2500 g)
Goose (4500 g
* Pre-heat the oven
24
Temperature in °C
150-160
150-160
160-170
150-160
190-200*
190-200*
170-180
170-180
220-230*
220-230*
220-230*
210-220*
190-200
170-180
190-200
150-160
150-160
150-160
150-160
Hot Air ¥
Shelf position
1 Level
2 Levels
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
3
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3
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3
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2
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2
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2
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2
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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
20-25
20-25
25-30
55-60
11-15
90-120
150-180
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