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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 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.
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
fillet: rare
per cm of
thickness
Turbo Grill-
ing
190 - 200
1)
5 - 6 1
Roast beef or
fillet: medium
per cm of
thickness
Turbo Grill-
ing
180 - 190
1)
6 - 8 1
Roast beef or
fillet: 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 po-
sition
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 Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Roast veal 1 Turbo Grill-
ing
160 - 180 90 - 120 1
Progress 33
33


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