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Roasting
of the roast [cm] with the time per
cm [min/cm] stated below, depend-
ing on the type of meat:
- Beef/venison: 15–18 min/cm
- Pork/veal/lamb: 12–15 min/cm
- Sirloin/fillet: 8–10 min/cm
As a general rule, check the food after
the shortest duration.
Tips
- For frozen meat, increase the cooking
duration by approx. 20 minutes per
kg.
- Frozen meat weighing less than ap-
prox. 1.5 kg does not need to be de-
frosted before roasting.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
"Main and sub-menus".
Use the
Bottom heat
wards the end of the cooking duration
to brown the base of the food.
Do not use the
Intensive bake
tion for roasting as the juices will be-
come too dark.
84
function to-
func-
Using Automatic programmes
Follow the instructions in the display.
Using Fan plus or Auto roast
These functions are suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The
function allows you to
Fan plus
use a lower temperature than you would
with the
Conventional heat
because the heat is immediately distrib-
uted around the oven compartment.
In the
function, the oven
Auto roast
compartment heats initially to a high
searing temperature (approx. 230 °C).
As soon as this temperature has been
reached, the oven automatically drops
the temperature back down to the pre-
selected roasting temperature (contin-
ued roasting).
For roasting, use crockery with heat-
resistant handles such as an oven
dish, roasting pan, Römertopf or a
heat-resistant glass dish.
Place the rack with the food on shelf
level 1.
function,
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