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9.8 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.
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 oven.
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 roast-
ing. This gives better roasting results.
You can deactivate the appliance ap-
proximately 10 minutes before the
end of the roasting time, and use the
residual heat.
9.9 Roasting with Turbo Grilling
Beef
Type of meat Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture °C
Time
(min.)
Pot roast 1 - 1.5 kg
Conven-
tional
Cooking
1 230 120 - 150
Roast beef or
fillet: rare
per cm of
thickness
Turbo
Grilling
1
190 - 200
1)
5 - 6
Roast beef or
fillet: medium
per cm of
thickness
Turbo
Grilling
1
180 - 190
1)
6 - 8
Roast beef or
fillet: well
done
per cm of
thickness
Turbo
Grilling
1
170 - 180
1)
8 - 10
1)
Preheat the oven.
Pork
Type of meat Quantity
Oven
function
Shelf posi-
tion
Tempera-
ture °C
Time
(min.)
Shoulder /
Neck / Ham
joint
1 - 1.5 kg
Turbo
Grilling
1 160 - 180 90 - 120
Chop / Spare
rib
1 - 1.5 kg
Turbo
Grilling
1 170 - 180 60 - 90
Meatloaf
750 g - 1
kg
Turbo
Grilling
1 160 - 170 50 - 60
Pork knuckle
(precooked)
750 g - 1
kg
Turbo
Grilling
1 150 - 170 90 - 120
ENGLISH 21
21


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