CONSTRUCTA CF2322.4IL Gebruiksaanwijzing - Pagina 12
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Items for roasting
Fillet, medium (400 g)
Joint with rind (1.5 kg)
Joint with rind (2.5 kg)
Joint, marbled, without rind, e.g. neck (1.5 kg)
Roast, streaky, without rind, e.g. neck (2.5 kg)
Joint, lean (1 kg)
Joint, lean (2 kg)
Beef
Fillet, medium (1 kg)
Sirloin, medium rare (1.5 kg)
Pot roast (1.5 kg)**
Pot roast (2.5 kg)**
Veal
Joint/breast of veal (1.5 kg)
Joint/breast of veal (2.5 kg)
Knuckle
Lamb
Leg, boned
Saddle on the bone
Saddle, boned
Poultry
Chicken, whole (1 kg)
Duck, whole (23 kg)
Goose, whole (34 kg)
Game
Joint/leg of roe venison, boned (1.5 kg)
Wild boar joint (1.5 kg)
Joint of venison (1.5 kg)
Rabbit
Fish
Fish, whole (300 g)
Fish, whole (700 g)
* Preheat oven
** Roast pot roasts in ovenware with a lid
*** Use shelf height 1 for tall items
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is
condensing on the appliance door
12
3 CircoTherm® Hot air
Shelf posi-
tion
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Check the shelf height. Reduce temperature or roasting time.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
Tempera-
Roasting time in
ture in °C
minutes
170 - 180
30 - 45
160 - 170
120 - 150
160 - 170
150 - 180
160 - 170
100 - 130
160 - 170
120 - 150
170 - 180
70 - 90
170 - 180
80 - 100
180 - 190
45 - 65
180 - 190
30 - 45
170 - 180
120 - 150
170 - 180
150 - 180
160 - 170
90 - 120
160 - 170
120 - 150
160 - 170
100 - 130
180 - 190
70 - 110
180 - 190*
40 - 50
180 - 190*
30 - 40
170 - 180
60 - 70
150 - 160
90 - 120
150 - 160
130 - 180
160 - 170
90 - 120
160 - 170
120 - 140
160 - 170
100 - 120
160 - 170
70 - 80
160 - 170
30 - 40
160 - 170
40 - 50
Top/bottom heat %
Shelf posi-
Tempera-
tion
ture in °C
3
200 - 230
2
200 - 220
2
190 - 210
2
190 - 210
2
180 - 200
2
180 - 200
2
180 - 200
2
200 - 220
2
200 - 220
2
200 - 220
2
190 - 210
2
180 - 200
2
170 - 190
2
190 - 210
2
200 - 220
2
200 - 220*
2
200 - 220*
2
200 - 220
2
190 - 210
2***
180 - 200
2
190 - 210
2
190 - 210
2
190 - 210
2
180 - 200
2
180 - 200
2
180 - 200