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Roasts
For roasting, use the oven's Top/Bottom Heat O fea-
ture.
Ovenware
• Any heat-resistant dish is suitable for roasting
(please read the manufacturer's instructions).
• For oven dishes with artificial handles, make sure
that these are heat-resistant (please read the
manufacturer's instructions).
• Large roasts can be cooked on the general pur-
pose tray or on the grill with the general pur-
pose tray underneath (for example, turkey,
goose, 3-4 chickens, 3-4 knuckles of veal).
• We recommend cooking all lean meats in a cas-
serole with a lid (for example, pot roasts, braised
beef or veal, deep-fried meats). This renders the
meat juicier.
• If crackling is desired, meat can be cooked in a
casserole without a lid (for example, pork, meat
loafs, lamb, mutton, duck, 1-2 knuckles of veal,
1-2 chickens, small poultry, roast beef, fillets,
game fowl).
Tip: roasting in an oven dish will be less
3
messy!
Roasting Table
For each, place the baking tray/general purpose pan at position 1
Type of roast
Pork
1kg pork roasts
(Spare ribs or ham, rolled roasts),
for each cm. thick
Smoked loin of pork, for each cm. thick
Meat loaf
Rind
Roast beef, for each cm. thick
Fillet of beef, for each cm. thick
Roast beef, for each cm. thick
Veal
Roast veal, for each cm. thick
Lamb
Leg of lamb (1800 g)
14
3
• We recommend using the oven to cook fish or
meat weighting from 1kg upwards.
• To avoid burning the meat juices or fats, we rec-
ommend adding a little liquid to the oven dish.
• If necessary, turn the roast over (at 1/2 or 2/3 of
the way through cooking time).
3
2
Temperature in °C
180-190
190-200
200-210
200-210
220-230
220-230
190-200
190-200
How to use the Roasting Table
The table indicates the most suitable oven
feature, temperature settings, and cooking
times to apply for various types of meat. The
suggested values are for guidance only.
Tip: baste large roasts and poultry with the
juices several times while roasting. This will
give you better results.
You can switch off the oven around 10 min-
utes before roasting time has ended, to
make use of the residual heat.
Top/Bottom heat
Tray position from
bottom
2
2
2
2
2
2
2
2
Roasting time in
minutes
14-20
10-12
60-70
18-20
6-8
8-10
14-17
90-120
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