1
8
Roasting
Hot-air
Kind ofroastTemperature
°Cwire shelve
leveldrip pan
levelroasting time
minutes
Roasts
1kg pork,
percmofheight,well done 160 2 1 14 --17
smoked porkloin
percmofheight,well done 180 2 1 10 --12
Mincemeat170 2 1 60
Beaf,
percmofheight,well done 160 2 1 18
Sirloin,
percmofheight200 2 1 6 -8rare
8-10 medium
Roastbeef,
percmofheight200 2 1 8--10 rare
10 -12 medium
Roastveal,
percmofheight,well done 180 2 1 14 --17
1kgTurkeyroll,
percmofheight160 2 1 11 --13
Roastlamb(abbr.1,8kg)180 2 1 90
Chicken 160 2 1 55--60
Duck (2--2,5kg)160 2 1 90 --120
Goose(ca.4,5kg)160 2 1 150 --180
Shortroastson baking sheetordrip panin
1 abbr.2levels
SausagesT230 3 ------ 12 --13
T230 4 +2------ 12-- 13
Schnitzel/Chops,coated T240 3 ------ 13 --15
S
c
h
n
i
t
z
e
l
/
C
h
o
p
s
,
c
o
a
t
e
d
T240 4 +2------ 13-- 15
MeatballsT220 3 ------ 15 --20
T220 4 +2------ 15-- 20
LiverT250 3 ------ 6-7
T250 4 +2------ 6-7
Fish on baking sheetordrip panin1level
Troutsà200 --250 g 200 3 ------ 20
4Troutfillets(à 200 g)180 3 ------ 22
Fishfillets,coated (ca.1kg)200 3 ------ 30
Roasting timesare approximated times.T=Preheating sincethe temperatureindicatorlamp goesout
Drying up
Hot-air

function Temperature

°Clevelfrombottom/sheets
for1for2for3approximated
time/=hours

Apples75 ------ ------ 5.3.1 6h10min.

Mushrooms50 ------ ------ 5.3.1 6 --8