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Roasting table
You can use any heat resistant ovenware. Place
the ovenware in the middle of the rack. For large
roasts, you can also use the grill tray.
You can remove the side slide-in racks to prepare
bulky food. Place the wire rack directly on the
bottom of the oven and then place the food or the
roaster on the wire rack. Do not place the food or
the roaster directly on the enamelled bottom.
When removing it, place glass cookware on a dry
dishcloth or rack and not on a cold or wet
surface. The glass could crack.
Once the roast is finished, you should leave it for
another 10 minutes in the switched off, closed
oven. This way, meat stays juicier.
Poultry becomes crispy brown if you coat it with
butter, salty water, dripped off fat or orange juice
towards the end of the cooking time.
In the case of duck or goose, pierce the skin
under the wings to allow the fat to drip off.
Use the insert rack (depending on the version, an
accessory or special accessory) in the grill tray
for roasting. If you add a little water to the grill
tray, the meat juice will be collected and the oven
will stay cleaner.
Dishes Level Hot air
Temperature
in °C
Full surface grill +
circulated heat
Temperature
in °C
Top + bottom
heat
Temperature
in °C
Cooking time
in min.
Core tem-
perature in
°C
Beef
Pork roast 1.5 kg** 2 180 180 60 - 90
Roast beef, rare 1.5 kg** 2
230/180 230/180 45 - 50 45 - 50
Roast beef, medium 1.5 kg** 2
230/180 230/180 60 - 70 55 - 65
Roast beef, well-done 1.5 kg** 2
230/180 90 - 100 70 - 80
Pork
Pork roast 1.5 kg** 2 230/180 230/180 60 - 70 75 - 80
Roast pork with crust 1.5 kg*** 2 180/200
180/200 60 - 70 75 - 80
Smoked pork 1.5 kg** 2
180/160 40 - 50 65 - 70
Knuckle of pork*** 2 150/200
150/200 50 - 60 80 - 85
Rolled roast*** 2
230/180 230/180 60 - 70 75 - 80
Veal
Roast veal** 2 230/180 230/180 60 - 70 75 - 80
Knuckle of veal*** 2
150/180 150/180 50 - 60 75
Veal loin 2
160 - 170 20 70 - 75
Stuffed breast of veal* 2
120 - 130 120 75 - 80
Venison
Roast boar* 2 170 - 180 60 - 90
Leg of venison* 2
170 - 180 60 - 80 75 - 80
Saddle of venison 2 165 - 175
170 - 180 20 - 25 65 - 70
Leg of lamb* 2
180 - 200 35 - 45 65 - 75
Poultry
Duck 2 - 3 kg*** 2 160/190 160/190 100 - 120 80 - 85
Duck breast 2 160
160 15 - 20 70
Goose 2 - 3 kg*** 2 160/190 160/190 100 - 120 85 - 90
* First brown the meat all-round in the casserole on the cooktop.
** Brown the meat at a high heat level, switching back to a lower temperature after 15 - 20 minutes.
*** Cook the meat at a low temperature and set the temperature higher during the last 15 - 20 minutes.
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