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18
Helpful hints and tips
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep pan (if present) or on the wire
shelf above the deep pan.
• Roast lean meats in a roasting tin with a lid. This will keep 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.
Roasting with Turbo Grilling
Beef
Type of meat
Pot roast
Roast beef or fil-
let: rare
Roast beef or fil-
let: medium
Roast beef or fil-
let: well done
1) Pre-heat the oven
Pork
Type of meat
Shoulder, neck,
ham joint
Chop, spare rib
Meat loaf
Porkknuckle (pre-
cooked)
Veal
Type of meat
Roast veal
Knuckle of
veal
Oven func-
Quantity
tion
Conventional
1-1.5 kg
Cooking
per cm. of
Turbo Grilling
thickness
per cm. of
Turbo Grilling
thickness
per cm. of
Turbo Grilling
thickness
Oven func-
Quantity
tion
1-1.5 kg
Turbo Grilling
1-1.5 kg
Turbo Grilling
750 g-1 kg
Turbo Grilling
750 g-1 kg
Turbo Grilling
Quantity
Oven func-
tion
1 kg
Turbo Grilling
1.5-2 kg
Turbo Grilling
Shelf posi-
Temperature
tion
1
1
190 - 200
1
180 - 190
1
170 - 180
Shelf posi-
Temperature
tion
1
160 - 180
1
170 - 180
1
160 - 170
1
150 - 170
Shelf position
Temperature
1
160 - 180
1
160 - 180
Time min.
°C
230
120 - 150
1)
5 - 6
1)
6 - 8
1)
8 - 10
Time min.
°C
90 - 120
60 - 90
50 - 60
90 - 120
Time min.
°C
90 - 120
120 - 150
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- Clock Functions
- Care and Cleaning
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