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Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron pan or tray. Stainless steel trays are
not suitable as they strongly reflect the heat.
Provide enough liquid during the cooking process to prevent the meat from burning. Turn
the meat during roasting. The roast will remain juicier if you cover it.
Type of food Weight
(g)
Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast, including
skin
1500 2 160-180 90-120
Chicken, whole 1500 2 170-190 70-90
Duck 2000 2 160-180 120-150
Goose 4000 2 150-170 170-200
Turkey 5000 2 150-170 180-210
Chicken breast 1000 3 180-200 50-60
Stuffed chicken 1500 2 180-200 110-130
360° HOT AIR
Round heater and the fan will operate. The
fan installed in the back wall of the oven
cavity makes sure the hot air constantly
circulates around the roast or pastry.
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