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Baking/roasting chart
Meat:
Food Weight
(kg)
Mode Temp
(°C)
Guide
level
Time
(min)
Remark
Pork roast 1
190 3 95 Deep pan
1,5 190 3 110 Deep pan
2 190 3 125 Deep pan
Stewed beef
1
220 2 110
Covered oval glass pan - on
the grid
1,5 220 2 140
Covered oval glass pan - on
the grid
Veal roast 1 180 3 110 Deep pan
1,5 180 3 125 Deep pan
Poultry:
Chicken or ˝ hen 0,7
160 3 55
On the grid, grease drip pan
one level below
Fattened hen 1,5
170 2 67 Deep pan
Chops and
steaks
0,4
230 5 19
Preheating - on the grid, grea-
se drip pan one level below
0,8 230 5 22
Preheating - on the grid, grea-
se drip pan one level below
Beer bratwurst
0,4 230 5 8
Preheating - on the grid, grea-
se drip pan one level below
0,6 230 5 10
Preheating - on the grid, grea-
se drip pan one level below
Fish
Food Weight
(kg)
Mode Temp
(°C)
Guide
level
Time
(min)
Remark
Trout – 3 pieces
0,6
170 2 52
On the grid, shallow enamel
grease drip pan one level
below
Note: Before grilling see the relevant grilling instructions including all cautions. Oven is preheated
when empty. Oil the grid and the meat. Thinner slices of meat should be turned once during the
grilling. When roasting larger chunks of meat on the
position (like chicken or sh), oil and spice
them well. Stuff the sh with garlic and parsley. Turn the chicken or ½ of hen around at approximately
half roasting time. Fish do not need to be turned during roasting/grilling. Read also the general
instructions and tips for roasting on the position, especially in regard to adding suf cient quantity
of liquid, to prevent fat from the meat to burn during the process. Turn the roast in the deep pan once
during roasting. If you use smaller pans for roasting, place them on the grid inserted in the 2nd guide
level.
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