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Dishes
Veal
Veal roast
Veal knuckles
Veal loin
Stuffed breast of veal*
Game
Roast game*
Leg of venison*
Saddle of venison
Leg of lamb*
Poultry
Duck (2 - 3 kg)
Duck breast
Goose ( 2 - 3 kg)
Chicken ( 3 - 4 kg)
Roast chicken
*
First cook meat in a casserole on the burner.
**
Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
Roasting tips and tricks
What to do if...
... the roast has gone dark and the crust is burnt in places? Check the insertion level and the set roasting temperature.
... the roast looks good, but the sauce has baked on?
... the roast looks good, but the sauce is too light and
watery?
... the table does not contain any data for the weight of the
roast?
Shelf level
Convection
with 4 levels
Temperature
(with 5 levels)
in °F (°C)
2 (3)
445/355**
(230/180**)
2 (3)
300/355***
(150/180***)
2 (3)
320 - 340 (160
- 170)
2 (3)
250 - 265 (120
- 130)
2 (3)
340 - 355 (170
- 180)
2 (3)
340 - 355 (170
- 180)
2 (3)
330 - 350 (165
- 175)
2 (3)
355 - 390 (180
- 200)
2 (3)
320/375
(160/190***)
2 (3)
320 (160)
2 (3)
320/375
(160/190***)
2 (3)
***
160/190
2 (3)
355 (180)
Full surface grill
Top +
+ circulated air
bottom heat
Temperature
Temperature
in °F (°C)
in °F (°C)
445/355**
(230/180**)
300/355***
(150/180***)
340 - 355
(170 - 180)
320/375***
(160/190***)
320 (160)
320/375***
(160/190***)
160/190***
355 (180)
The solution
Choose smaller roasting cookware the next time and add more
liquid.
Choose larger roasting cookware the next time and use less liq-
uid.
Choose the data according to the next lowest weight and
extend the time.
Cooking
Core tem-
time
perature
in min.
in °F (°C)
60 - 70
170 - 175
(75 - 80)
50 - 60
80 (75)
20
160 - 170
(70 - 75)
120
170 - 175
(75 - 80)
60 - 90
60 - 80
170 - 175
(75 - 80)
20 - 25
150 - 160
(65 - 70)
35 - 45
150 - 170
(65 - 75)
100 - 120
175 - 185
(80 - 85)
15 - 20
160 (70)
100 - 120
185 - 195
(85 - 90)
120 - 180
85 - 90
50 - 60
85
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