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Beef Pot Roast 1-1.5 kg 4. 200-250 – – 2:00-2:30 Sirloin or Fillet per cm height - red inside per cm height 4. 250-270 1 4. 190-200 0:05-0:06 - pink inside per cm height 4. 250-2701 4. 180-190 0:06-0:08 - cooked through per cm height 4. 210-2501 4. 170-180 0:08-0:10 Pork Schoulder, Neck Joint of Ham 1-1.5 kg 4. 210-220 4. 160-180 1:30-2:00 Chop, Kassler 1-1.5 kg 4. 180-190 4. 170-180 1:00-1:30 Meat Loaf 750 g-1 kg 4. 170-180 4. 160-170 0:45-1:00 Knuckle of Pork (pre-cooked) 750 g-1 kg 4. 210-220 4. 150-170 1:30-2:00 Veal Roast Veal 1kg 4. 210-220 4. 150-170 1:30-2:00 Knuckle of Veal 1,5-2 kg 4. 210-225 4. 150-170 2:00-2:30 Lamb Leg of Lamb, Roast Lamb 1-1.5 kg 4. 210-220 4. 150-170 1:15-2:00 Saddle of Lamb 1-1.5 kg 4. 210-220 4. 160-180 1:00-1:30 Operating Instructions Weight Shelf Position from the Top Temperature .C Shelf Position from the Top Temperature .C Hr.:Min. Game Saddle of Hare, Leg of Hare up to 1kg 3. 220-2501 3. 160-170 0:25-0:40 Saddle of Venison 1,5-2 kg 4. 210-220 4. 160-170 1:00-1:30 Leg of Venison 1,5-2 kg 4. 200-210 4. 150-160 1:15-1:50 Poultry Poultry Pieces 4-6 pieces per 200-250g 3. 220-250 3. 180-200 0:35-0:50 Chicken Halves 2-4 pieces per 400-500 g 3. 220-250 3. 180-200 0:35-0:50 Chicken, Poulard 1-1.5 kg 4. 220-250 4. 170-180 0:45-1:15 Duck 1,5-2 kg 4. 210-220 4. 160-180 1:00-1:30 Goose 3.5-5 kg 5. 200-210 5. 150-160 2:30-3:00 Turkey 2.5-3.5 kg 4-6 kg 5. 5. 200-210 180-200 5. 5. 150-160 140-150 1:30-2:00 2:30-4:00 Fish (steaming) Whole Fish 1-1.5 kg 4. 210-220 4. 160-170 0:45-1:15 1) Pre-heat oven. The information given in bold shows you the best oven function for the respective dish. Type of Meat Quantity Conventional O Rothitherm I Time Operating Instructions Meat Thermometer Table Food to be Cooked Meat Core Temperature Beef Pot Roast 90 – 95 °C Entrecote or fillet steak red inside (English) 45 – 50 °C pink inside (medium) 60 – 65 °C cooked through 75 – 80 °C Pork Shoulder of Pork, Joint of Ham, Neck 80 – 82 °C Chop (saddle), Kasseler 75 – 80 °C Meat Loaf 75 – 80 °C Veal Roast Veal 75 – 80 °C Knuckle of Veal 85 – 90 °C Mutton / Lamb Leg of Mutton 80 – 85 °C Saddle of Mutton 80 – 85 °C Roast Lamb, Leg of Lamb 75 – 80 °C Game Saddle of Hare 70 – 75 °C Leg of Hare 70 – 75 °C Whole Hare 70 – 75 °C Saddle of Venison 70 – 75 °C Leg of Venison 70 – 75 °C Operating Instructions Grilling Use the grill F oven function with a temperature of 275 °C for grilling. 1 Important: Always pre-heat the empty oven for 5 minutes using the grill function! It is not necessary to use the fat filter. Ovenware for Grilling • Use the shelf and fat tray together for grilling. Shelf Positions • When grilling flatter foods, always use the 2nd shelf position from the top. Notes on the Grilling Table The grilling times are only for guidance and are dependent on the type and quality of the meat or fish. • Grilling is particularly suitable for flat pieces of meat and fish. • Turn pieces of meat or fish halfway through grilling. 1 Warning: Always grill with the oven door shut. There is a risk of burns! Grilling Table Shelf Position Food for Grilling Grilling Time from the top 1st Side 2nd Side Rissoles 2. 8-10 Min. 6-8 Min. Fillet of Pork 2. 10-12 Min. 6-10 Min. Grilled Sausages 2. 8-10 Min. 6-8 Min. Beef Fillet Steaks, 2. 6-7 Min. 5-6 Min. Veal Steaks Fillet of Beef, Sirloin 2. 10-12 Min. 10-12 Min. (approx. 1 kg) Sliced Bread for Toasting 2. 2-3 Min. 2-3 Min. Toast with Topping 2. 6-8 Min. – Operating Instructions Preserving Use the fan cooking U oven function for preserving. Preserving Jars • Only use commercially available preserving jars (preserving jars with a rubber ring and glass lid) for preserving. • Jars with screw or bayonet tops are unsuitable, as are metal tins. Shelf Positions • Use the 4th shelf position from the top for preserving. Notes on Preserving • Use the universal sheet for preserving. There is room on this sheet for up to 6 preserving jars of 1 litre capacity. • Pour a cup of water onto the universal sheet to ensure that there is sufficient humidity. • Position the preserving jars on the universal sheet such that they do not touch each other. • The preserving jars should all be filled the same amount and closed. Preserving Times Fruit and Pickled Gherkins 0 1. Select the fan cooking U oven function and change the suggested temperature to 160 °C. 2. As soon as bubbles begin to form in the liquid in some of the jars (in the case of 1 litre jars after approx. 45 minutes), switch off the oven. 3. Leave the jars to stand in the closed oven for a further 30 minutes – in the case of delicate fruits, e.g. strawberries, approx. 15 minutes. Vegetables and Meat 0 1. Select the fan cooking U oven function and change the suggested temperature to 160°C. 2. As soon as bubbles begin to form in the first jars, lower the temperature to 100 °C. 3. Continue to cook at 100 °C for approx. 60-90 minutes. 4. Then switch off the oven and leave the preserving jars to stand in the closed oven for a further 30 minute...

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