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Roasting table
Insert the roasting pan in the first shelf position.
Food to be roasted
Pork
1 kg pork joint (shoulder,
ham, rolled roast), for
each cm of thickness
Smoked pork loin, for
each cm of thickness
Meat loaf
Beef
Beef joint, per cm of
thickness
Beef fillet, per cm of
thickness
Roast beef, per cm of
thickness
Veal
Veal joint, for each cm of
thickness
Lamb
Leg of lamb (1800 g)
Quick roast items cooked on a baking tray
Sausages "cordon bleu"
Small sausages
Schnitzel or chops,
crumbed
Burgers
Tempera-
One
ture in °C
level
150-160
2
150-160
2
160-170
2
150-160
2
1)
190-200
2
1)
190-200
2
170-180
2
170-180
2
1)
220-230
3
1)
220-230
3
1)
220-230
3
1)
210-220
3
Hot air ¥
Oven level
Two
levels
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4 / 1
4 / 1
4 / 1
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
29
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