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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 jui-
ces several times during roasting. This gives
better roasting results.
You can deactivate the appliance approxi-
mately 10 minutes before the end of the
roasting time, and use the residual heat.
Beef
Type of meat Quantity Oven function Shelf posi-
tion
Temperature (°C) Time (min)
Pot roast 1 - 1.5 kg Conventional
Cooking
1 230 120 - 150
Roast beef or
fillet
rare per cm of
thickness
Turbo Grilling 1
190 - 200
1)
5 - 6 per cm of
thickness
medium per cm of
thickness
Turbo Grilling 1 180 - 190 6 - 8 per cm of
thickness
well done per cm of
thickness
Turbo Grilling 1 170 - 180 8 - 10 per cm
of thickness
1) Preheat the oven.
Pork
Type of meat Quantity Oven function Shelf posi-
tion
Temperature (°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
Meat loaf 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
Veal
Type of meat Quantity Oven function Shelf posi-
tion
Temperature (°C) Time (min)
Roast veal 1 kg Turbo Grilling 1 160 - 180 90 - 120
Knuckle of veal 1.5 - 2 kg Turbo Grilling 1 160 - 180 120 - 150
Lamb
18
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