Operating Instructions
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Roasting
For roasting, use the fan cooking U oven function.
Roasting Dishes
•Any heat-resistant dish is suitable for roasting.
•If the dish has plastic handles, ensure that the handles are heat-re-
sistant.
•Large roasts can be roasted directly on the meat tin or on the shelf
with the meat tin underneath (e.g. turkey, goose, 3-4 chickens,
3-4 knuckles).
•When roasting meat choose a dish which is just a little larger than
the joint itself to retain the juices in a small area thus preventing fat
from spitting and soiling the oven.
•We recommend roasting all lean types of meat in a casserole with a
lid (e.g. veal, pork or beef pot roasts, frozen meat). This way the meat
will remain moist.
•You can roast all types of meat that should have a crispy exterior in a
casserole without a lid (e.g. pork, meat loaf, lamb, duck,
1-2 knuckles, 1-2 chickens, small poultry, sirloin, fillet, game).
•Tip: If you use dishes for roasting (particularly for small amounts), the
oven will not get so dirty!
Shelf Positions
•Please see the following table for the shelf positions to use.
Notes on the Roasting Tables
Information is given in the table on suitable oven functions, tempera-
ture settings, cooking times and shelf positions for various types of
meat. The cooking times are only for guidance.
•We recommend ro asting meat a nd fish in the oven from a weight of
1kg.
•The cooking time required is dependent on the type and quality of
the meat.
•To stop juices that exude from the meat burning onto dishes, we rec-
ommend adding a little liquid in the roasting dish.
•Turn the roast after approx. 2/3 of the cooking time.
2 Switch off the oven 10-15 minutes before the end of the cooking time
to make use of the residual heat.