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9.8 Roasting
• Use heat-resistant ovenware to roast
(refer to the instructions of the manu-
facturer).
• You can roast large roasting joints di-
rectly in the deep pan (if present) or
on the wire shelf above the deep pan.
• 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.
9.9 Roasting with Turbo Grilling
Beef
Type of meat
Pot roast
Roast beef or
fillet: rare
Roast beef or
fillet: medium
Roast beef or
fillet: well
done
1) Preheat the oven.
Pork
Type of meat
Shoulder /
Neck / Ham
joint
Chop / Spare
rib
Meatloaf
Pork knuckle
(precooked)
Oven
Quantity
function
Conven-
1 - 1.5 kg
tional
Cooking
per cm of
Turbo
thickness
Grilling
per cm of
Turbo
thickness
Grilling
per cm of
Turbo
thickness
Grilling
Oven
Quantity
function
Turbo
1 - 1.5 kg
Grilling
Turbo
1 - 1.5 kg
Grilling
750 g - 1
Turbo
kg
Grilling
750 g - 1
Turbo
kg
Grilling
• 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 roast-
ing. This gives better roasting results.
• You can deactivate the appliance ap-
proximately 10 minutes before the
end of the roasting time, and use the
residual heat.
Shelf posi-
Tempera-
tion
ture °C
1
230
190 - 200
1
1)
180 - 190
1
1)
170 - 180
1
1)
Shelf posi-
Tempera-
tion
ture °C
1
160 - 180
1
170 - 180
1
160 - 170
1
150 - 170
Time
(min.)
120 - 150
5 - 6
6 - 8
8 - 10
Time
(min.)
90 - 120
60 - 90
50 - 60
90 - 120
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