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The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat/fish and on the roasting dish.
You should set the lower of the specified temperatures the first
time. This will generally allow more even browning.
Item
Meat loaf (made using 500 g meat)
Fish, whole (300 g)
Fish, whole (700 g)
Pork
Fillet, medium-sized (400 g)
Roast with rind (1.5 kg)
Joint, marbled, without rind, e.g. neck (1.5 kg)
Roast, lean (1 kg)
Smoked pork
Beef
Fillet, medium-sized (1 kg)
Sirloin, medium-sized (1.5 kg)
Pot roast (1.5 kg)*
Veal
Veal joint/breast (1.5 kg)
Knuckle
Poultry (unstuffed)
Chicken, whole (1 kg)
Duck, whole (2 - 3 kg)
Goose, whole (3 - 4 kg)
* Roast pot roasts with a lid on the roasting dish
** Use shelf height 1 for tall items
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is
condensing on the appliance door
Grilling
Caution!
Material damage due to effect of heat: The temperature
generated in the cooking compartment is very high. Keep the
appliance door closed when using the grill. Never grill with the
appliance door open.
For grilling, always use the wire rack and universal pan. You
can obtain the universal pan as an accessory from specialist
retailers (see section: Accessories). Insert the wire rack at the
shelf position indicated in the grilling table. To prevent the oven
from becoming dirty, insert the universal pan one level lower.
Always place the food to be grilled in the centre of the wire rack
3 2D-Hot air
Shelf
height
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Check the shelf height. Reduce temperature or roasting time.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
Remove any accessories that are not required from the cooking compartment. Increase
the roasting time. Check the core temperature of the roast using a meat thermometer.
The steam dries during the course of the cooking. If there is an excessive volume of
steam, you can carefully open the door briefly to dissipate the steam more quickly.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
Tempera-
Roasting time in
ture in °C
minutes
170 180
60 70
160 170
30 40
160 170
40 50
170 180
30 45
160 170
120 150
160 170
100 130
170 180
80 100
160 - 180
60 80
180 190
40 60
180 190
30 45
170 180
120 150
160 170
90 120
160 170
100 130
170 180
60 70
160 - 170
90 120
150 160
130 180
Note: Always use the universal pan in the standard position
(not the other way up).
If you are grilling more than one piece of meat, make sure that
they are the same sort of meat and that they are of similar
thickness and weight.
% Top/bottom heat
Shelf
Tempera-
height
ture in °C
2
200 210
3
180 200
2
180 200
3
200 220
2
190 210
2
190 210
2
200 220
2
190 210
2
200 220
2
200 220
2
200 220
2
180 200
2
190 210
2
200 220
2
190 210
2**
180 200
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