Roasting
Roasting dishes
• Use heat
-
resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep pan (if present) or on the wire
shelf above the deep pan.
• Roast lean meats in a roasting tin with a lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
Roasting with Turbo Grilling
Beef
Type of meat
Quantity
Oven func-
tion
Shelf position
Temperature
°C
Time min.
Pot roast
1
-
1.5 kg
Conventional
Cooking
1
230
120
-
150
Roast beef or fil-
let: rare
per cm. of
thickness
Turbo Grilling
1
190
-
200
1)
5
-
6
Roast beef or fil-
let: medium
per cm. of
thickness
Turbo Grilling
1
180
-
190
1)
6
-
8
Roast beef or fil-
let: well done
per cm. of
thickness
Turbo Grilling
1
170
-
180
1)
8
-
10
1) Pre
-
heat the oven
Pork
Type of meat
Quantity
Oven func-
tion
Shelf position
Temperature
°C
Time min.
Shoulder, neck,
ham joint
1
-
1.5 kg
Turbo Grilling
1
160
-
180
90
-
120
Chop, spare rib
1
-
1.5 kg
Turbo Grilling
1
170
-
180
60
-
90
Meat loaf
750 g
-
1 kg
Turbo Grilling
1
160
-
170
50
-
60
Porkknuckle (pre-
cooked)
750 g
-
1 kg
Turbo Grilling
1
150
-
170
90
-
120
Veal
Type of meat
Quantity
Oven function Shelf position
Temperature
°C
Time min.
Roast veal
1 kg
Turbo Grilling
1
160
-
180
90
-
120
Knuckle of
veal
1.5
-
2 kg
Turbo Grilling
1
160
-
180
120
-
150
Helpful hints and tips
21