How to use your oven
ΦThe rack level indicated in the following sections are optimal for the side racks. When using the telescopic
the best results by following the indications for the rack levels on page 10.
Fast preheating
ΦDo not put food for roasting or baking into the oven until fast preheating is over and the oven has been set to the normal mode of operation.
ΦAn empty oven can be preheated relatively quickly on the Pizza mode 
.
–Close the oven door.
–Set the mode selector switch to Pizza mode 
.
–Set the temperature you want. The
–As soon as the
–Put the food into the oven.
Roasting
ΦUse the drip pan and the oven rack.
ΦYou can roast very accurately using the roasting thermometer. Please read the notes on p. 13.
■Only cook meat or fish in the oven if it weighs more than 2 lbs.
■The roasting time is determined by the type of meat you are roasting, the quality of the meat, and the thickness of the joint. To measure the joint, lift it slightly as it collapses under its own weight.
■If the meat you are roasting has a layer of fat, cook it twice as long.
■If you are cooking several small pieces of meat or small poultry in the oven, increase the cooking time by about 10 minutes per piece. Roast a single chicken for about an hour, roast two chickens
ΦBe sure to follow the instructions about rack levels!
Rack levels (count from bottom!):
Intensive hot air | Drip pan: rack level 0, oven rack: rack level 1 | |
convection 0 |
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Hot air convection # | Drip pan: rack level 1, oven rack: rack level | 2 |
Top heat/bottom heat $ Drip pan: rack level 1, oven rack: rack level | 2 | |
Roasting on the oven rack
■Cook large roasts directly in the drip pan or on the oven rack with the drip pan inserted underneath (i.e. turkey,
■Turn the roast after 2/3 of the cooking time unless you are using the Hot air convection mode # .
Roasting in a pan (oven)
ΦSelect Intensive hot air convection 0 at
■Roast lean meats in the roasting pan with the lid closed (i.e. veal roast, marinated beef, braised beef or frozen meat). The meat remains juicier that way.
■Use any kind of pan (stainless steel, enameled, cast iron or glass) that doesn't have plastic or wooden handles.
■If you use an earthenware cooking pot, follow the manufacturer's instruc- tions.
The following procedure is recommended:
–Rinse out the pan with water or grease it lightly.
–Prepare the meat with desired spices and place it into the pan. Put the lid on the pan and place the pan on the rack in the cold oven.
–Select Intensive hot air convection 0 and set the temperature to between
Recommended Roasting Temperatures
The recommended temperatures for the preferred operating modes have
been highlighted.
Type of meat | Hot air | Top heat/ | Intensive hot | Roasting time |
| convention | bottom heat | air convention |
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| # | $ | 0 |
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| Temperature in °F | per cm of the | |
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| thickness of the |
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| joint in mins. |
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Joint of beef | 320 |
| 18 | |
Roast beef | 355 | |||
Fillet | 355 | 8 | ||
Veal | 320 | 12 | ||
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Roast pork | 320 | |||
Smoked loin of pork | 320 | 8 | ||
Shoulder of pork | 320 | |||
Roast pork with | 320 | |||
crackling |
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Game | 320 |
| 15 | |
Fillet of game | 355 | |||
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Mutton |
| 15 | ||
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Duck | 320 | 12 | ||
Goose | 320 | 12 | ||
Chicken | 320 | 8* | ||
Turkey | 320 | 12 | ||
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Fish | 320 |
| 8 | |
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*whole chicken 45 - 60 min. |
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Type of meat | Hot air | Top heat/ | Intensive hot | Roasting time |
| convention | bottom heat | air convention |
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| # | $ | 0 |
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| Temperature in °C | per cm of the | |
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| thickness of the |
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| joint in mins. |
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Joint of beef | 160 |
| 18 | |
Roast beef | 180 | |||
Fillet | 180 | 8 | ||
Veal | 160 | 12 | ||
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Roast pork | 160 | |||
Smoked loin of pork | 160 | 8 | ||
Shoulder of pork | 160 | |||
Roast pork with | 160 | |||
crackling |
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Game | 160 |
| 15 | |
Fillet of game | 180 | |||
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Lamb |
| 15 | ||
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Duck | 160 | 12 | ||
Goose | 160 | 12 | ||
Chicken | 160 | 8* | ||
Turkey | 160 | 12 | ||
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Fish | 160 |
| 8 | |
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*whole chicken 45 - 60 min.
6 | EEB 9600.0 USA |