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Type of baking
Flammekuchen
(Pizza-like dish
from Alsace)
Piroggen (Russian
version of calzone)
1) Preheat the oven.
2) Use a deep pan.
9.7 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly in the deep pan (if present) or on
the wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps the meat more suc-
culent.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat
and fish weighing 1 kg and above in the
oven.
9.8 Roasting with Turbo Grilling
Beef
Type of meat
Pot roast
Roast beef or
fillet: rare
Roast beef or
fillet: medium
Roast beef or
fillet: well done
1) Preheat the oven.
Shelf position
2
2
Oven
Quantity
function
Conven-
1 - 1.5 kg
tional
Cooking
per cm of
Turbo Grill-
thickness
ing
per cm of
Turbo Grill-
thickness
ing
per cm of
Turbo Grill-
thickness
ing
Temperature °C
1)
230 - 250
1)
180 - 200
• To prevent the meat juices or fat from
burning onto the pan, put some liquid
into the deep pan.
• If necessary, turn the roast (after 1 / 2 -
2 / 3 of the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting.
This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the end
of the roasting time, and use the residu-
al heat.
Shelf po-
Tempera-
sition
ture °C
1
230
190 - 200
1
180 - 190
1
170 - 180
1
Time (min.)
12 - 20
15 - 25
Time
(min.)
120 - 150
5 - 6
1)
6 - 8
1)
8 - 10
1)
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