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Beschikbare talen
Roasting
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There is a risk of injury if you use roasting dishes that
are not heat-resistant!
Only use roasting dishes that are marked as being suitable for
use in the oven.
Do not use shelf height 2 when roasting with 3 Hot air. This will
adversely affect air circulation and your roasting results will not
be as good.
Open roasting
For open roasting, a roasting dish without a lid is used.
When you are roasting with % Top/bottom heat, you should
turn the roast approximately half to two thirds of the way
through the roasting time.
Roasting in the universal pan
You can purchase the universal pan as an accessory at
specialist retailers (see section: Accessories).
Juices escape from the roasting meat and are collected in the
universal pan. You can use these juices as the basis for a tasty
gravy.
You can also cook side dishes (e.g. vegetables) at the same
time as roasting meat in the universal pan.
For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
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
Roasting in the universal pan with wire rack
Place the wire rack on the universal pan and slide them in
together at the same shelf height.
Roasting with a lid
Roasting dishes with lids are used for this kind of roasting. This
method is particularly suitable for pot roasts.
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
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.
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.
3 Hot air
Shelf
Temperature
Roasting time in
height
in °C
1
170 180
1
160 170
1
160 170
1
170 180
1
160 170
1
160 170
1
170 180
1
160 - 180
1
180 190
1
180 190
1
170 180
1
160 170
1
160 170
1
170 180
1
160 - 170
1
150 160
% Top/bottom heat
Shelf
minutes
height
60 70
2
30 40
3
40 50
2
30 45
3
120 150
2
100 130
2
80 100
2
60 80
2
40 60
2
30 45
2
120 150
2
90 120
2
100 130
2
60 70
2
90 120
1
130 180
2**
Temperature
in °C
200 210
180 200
180 200
200 220
190 210
190 210
200 220
190 210
200 220
200 220
200 220
180 200
190 210
200 220
190 210
180 200
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