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1.
Sear the meat in a pan on the hob
on a very high setting for 1 - 2 mi-
nutes on each side.
2.
Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
Food to be
cooked
Roast beef
Fillet of beef
Roast veal
Steaks
11.14 Pizza Setting
Type of baking
Pizza (thin crust)
Pizza (with a lot of
topping)
Tarts
Spinach flan
Quiche Lorraine
Swiss Flan
Apple cake, cov-
ered
Vegetable pie
Unleavened bread
Puff pastry flan
Flammekuchen
(Pizza-like dish
from Alsace)
Piroggen (Russian
version of cal-
zone)
1) Preheat the oven.
2) Use a deep pan.
11.15 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.
Shelf posi-
Weight (g)
1000 - 1500
1000 - 1500
1000 - 1500
200 - 300
Shelf position
2
2
1
1
1
1
1
1
2
2
2
2
3.
Put the Core Temperature Sensor in-
to the meat.
4.
Select the Slow cook function and
set the correct end core tempera-
ture.
Temperature
tion
°C
1
120
3
120
1
120
3
120
Temperature (°C)
1)2)
200 - 230
180 - 200
180 - 200
160 - 180
170 - 190
170 - 190
150 - 170
160 - 180
1)
230
1)
160 - 180
1)
230
1)
180 - 200
• Roast lean meats in the roasting tin
with the lid. This keeps the meat more
succulent.
• All types of meat that can be browned
or have crackling can be roasted in the
roasting tin without the lid.
Time in min.
120 - 150
90 - 150
120 - 150
20 - 40
Time (min)
15 - 20
20 - 30
40 - 55
45 - 60
45 - 55
45 - 55
50 - 60
50 - 60
10 - 20
45 - 55
12 - 20
15 - 25
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