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Resumen del manual
13-15 minutes Roasting time per cm of meat height, with bones approx. 15-18 minutes We recommend, using the lower of the stated temperatures first. In general, the lower temperature ensures a more even browning. When roasting with /, we recommend turning the roast after approx. 1/2 -2/3 of the roasting time has elapsed. When roasting only use cookware with oven-proof handles. Prepare large roasts directly in the universal pan without using the grille. Smaller cuts of roasting can be roasted on aluminium foil. To do so, bend the edges of the foil upward, as if to forms a dish and place it onto the grille. After the end of the selected roasting time and with the oven switched OFF, leave the roast in the closed oven for approx. 10 minutes. The roast is not done on Use a lower oven temperature. the inside Note.: Higher temperatures do not shorten roasting times (done on the outside, raw on the inside). Choose slightly longer roasting times. Very moist roasts (e.g. roasts You can let the steam escape from the oven and prepared with water) cause a thereby reduce the forming of water droplets by lot of steam to generate in briefly and carefully opening the oven door the oven that condenses on (1-2 times, in case of longer roasting times, more the oven door often). Roasting table Details stated in the table are guide values. The values can vary according to the roast size and type and the roasting pot used. Hot-air * Top and bottom heat / Roast meat Slide-in Temperature Roasting Slide-in Temperature level in ° C duration level in ° C -in minutes Pork Roast joint with crackling e.g. shoulder or knuckle 1 160 – 170 100 – 130 – – Roast joint / collared pork 1 160 – 170 90 – 120 1 190 – 210 Smoked pork (1Kg) 1 160 – 170 70 – 80 1 190 – 210 Filet of pork 1 170 – 180 30 – 45 1 200 – 230 Meat loaf 1 170 – 190 60 – 70 1 190 – 210 Beef Filet 1 180 – 190 45 – 65 1 200 – 220 Roast beef (pink) 1 180 – 190 30 – 45 1 200 – 220 Veal Roast/ Brisket 1 160 – 170 90 – 120 1 180 – 200 Knuckle 1 160 – 170 100 – 130 1 190 – 210 Lamb Leg 1 180 – 190 70 – 110 1 200 – 220 Back 1 160 – 170 90 – 120 1 200 – 220 Poultry Chicken 1kg 1 170 – 180 60 – 70 1 200 – 220 Duck 1 150 – 160 90 – 120 1 190 – 210 Goose 4kg 1 150 – 160 130 – 180 – – Game Venison (back) 1 160 – 170 90 – 120 1 200 – 220 Venison (roast joint) 1 160 – 170 90 – 120 1 190 – 210 Roast boar/deer 1 160 – 170 100 – 120 1 190 – 210 Fish portions (e.g. trout) 1 160 – 170 30 – 40 2 180 – 200 Grilling Exercise caution when grilling. Always keep children at a safe distance. Note Always close the oven door when grilling. The grilling temperatures are adjustable. Always use the grille and the universal pan. Always place food to be grilled in the centre of the wire grille. The heating element automatically switches OFF when the thermostat is activated. The heating element is reactivated after a short period of time. Put grille into the universal pan and insert them together at the slide-in level stated. Circo-roasting , Use this method for particularly crispy poultry or roast (e.g., roast pork with rind). Use the grille and universal pan together. Turn large roasts after about half of the total grilling time has elapsed. To prevent breakage after removing them from the oven, place glass utensils on a dry kitchen towel instead of cold or wet surfaces. Depending on the type of food being prepared, circo-roasting can cause an increased amount of oven dirt. Therefore, to prevent burning in, thorough cleaning of the oven is recommended after each use. Whole poultry should be turned after approx. two thirds of the cooking time has elapsed. With duck and goose, pierce the skin under the wings to allow excess fat to drain off. After the end of the selected roasting time and with the oven switched OFF, leave the roast in the closed oven for approx 10 minutes. Details stated in the table are guide values. The values can vary according to the type and amount of grilled food and apply to food when inserted into the cold oven. Grilled food Weight Utensil Temperature Slide-in Grilling time level Roast pork Grille/ with rind 2 kg universal pan 210 – 230° C 1 120 – 140 min. Roastbeef Grille/ 1,5 kg universal pan 200 – 220° C 1 45 – 55 min. Poultry Half a chicken Approx. Grille/ 210 – 230° C 1 40 – 50 min. 1– 3 pieces 500g per piece universal pan Whole chicken Approx. 1 kg Grille/ 190 – 210° C 1 45 – 60 min. 1– 2 pieces per piece universal pan Duck 2 – 2,5 kg Grille/ 150 – 170° C 1 90 – 120 mn. universal pan Goose 3 – 3,5 kg Grille/ 150 – 160° C 1 130 – 180 min. universal pan Surface grilling ) For flat, smaller dishes. Always use the grille and universal pan. Turn the food after approx. two-thirds of the grilling time has elapsed. At your discretion, lightly baste the grille and the food with oil. Details stated in the table are guide values. The values can vary according to the type and amount of grilled food and apply to food when inserted into the cold oven. Grilled food Temperature Slide-in Grille Gri...