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Food
- Puff
Plate Tarts
Quiches / Flans
Scones
Roasting
• Use heat-resistant ovenware to roast (refer
to the instructions of the manufacturer).
• You can roast large roasting joints directly 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 succulent.
• 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.
Roasting tables - Main oven
Beef
Food
Roast beef or fillet: rare per cm of thick-
Roast beef or fillet: me-
dium
Roast beef or fillet:
well done
1) Preheat the oven.
Pork
Food
Shoulder, neck, ham
Pork chop
Meat loaf
Knuckle of pork (pre-
cooked)
14
Temperature (°C)
Follow manufacturer's instructions. Reduce the temperature by 20ºC.
180 - 190
170 - 180
210 - 230
Quantity
190 - 200
ness
per cm of thick-
180 - 190
ness
per cm of thick-
170 - 180
ness
Quantity (kg)
1 - 1.5
160 - 180
1 - 1.5
160 - 180
0.75 - 1
160 - 170
0.75 - 1
150 - 170
Time (min)
25 - 45
25 - 45
8 - 12
• 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
approximately 10 minutes before the end of
the roasting time, and use the residual heat.
Temperature
(°C)
5 - 6
1)
6 - 8
1)
8 - 10
1)
Temperature
(°C)
90 - 120
60 - 90
45 - 60
90 - 120
Shelf position
3
3
3
Time (min)
Shelf position
2
2
2
Time (min)
Shelf position
2
2
2
2
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