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Food
Fruit cake
1) Turn chips 2 or 3 times during cooking
11.7 Roasting
Roasting dishes
• 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
appliance.
Pork
Food
Shoulder, neck, ham
joint
Chops, smoked loin of
pork
Meat loaf
Knuckle of pork (pre-
cooked)
Beef
Food
Pot roast
Roast beef or sirloin
1) Preheat the oven.
Heating
Shelf posi-
Function
tion
True Fan
Cooking
Weight
(g)
1000 - 1500
1000 - 1500
750 - 1000
750 - 1000
Weight
(g)
1000 - 1500
per cm of
thickness
Temperature (°C)
3
as per manufactur-
er's instructions
• 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.
11.8 Roasting tables
Heating function: True Fan Cooking
Shelf po-
Temperature
sition
1
1
1
1
Shelf
Temperature
position
1
1
210 - 230
Time (min)
as per manu-
facturer's in-
structions
Time
(°C)
(min)
170 - 190
90 - 120
180 - 200
60 - 90
180 - 200
45 - 60
170 - 190
90 - 120
Time
(°C)
(min)
180 - 200
120 - 150
1)
6 - 9
per cm of
thickness
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