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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.
11.16 Roasting tables
Beef
Food Quantity Function Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Pot roast 1 - 1.5 kg Top / Bot-
tom Heat
230 120 - 150 1
Roast beef or fil-
let: rare
per cm of
thickness
Turbo Grill-
ing
190 - 200
1)
5 - 6 1
Roast beef or fil-
let: medium
per cm of
thickness
Turbo Grill-
ing
180 - 190
1)
6 - 8 1
Roast beef or fil-
let: well done
per cm of
thickness
Turbo Grill-
ing
170 - 180
1)
8 - 10 1
1)
Preheat the oven.
Pork
Food Quantity
(kg)
Function Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Shoulder /
Neck / Ham
joint
1 - 1.5 Turbo Grill-
ing
160 - 180 90 - 120 1
Chop / Spare
rib
1 - 1.5 Turbo Grill-
ing
170 - 180 60 - 90 1
Meatloaf 0.75 - 1 Turbo Grill-
ing
160 - 170 50 - 60 1
Pork knuckle
(precooked)
0.75 - 1 Turbo Grill-
ing
150 - 170 90 - 120 1
Veal
Food Quantity
(kg)
Function Temperature
(°C)
Time (min) Shelf posi-
tion
Roast veal 1 Turbo Grill-
ing
160 - 180 90 - 120 1
Knuckle of
veal
1.5 - 2 Turbo Grill-
ing
160 - 180 120 - 150 1
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