• All types of meat that can be browned
or have crackling can be roasted in
the roasting tin without the lid.
• If necessary, turn the roast after 1/2 to
2/3 of the cooking time.
• To keep meat more succulent:
– roast lean meat in the roasting tin
with the lid or use roasting bag.
– roast meat and fish in pieces
weighting minimum 1 kg.
– baste large roasts and poultry
with their juices several times
during roasting.
9.11
Roasting tables
Beef
Food
Quantity
Function
Tempera-
ture (°C)
Time (min)
Shelf posi-
tion
Pot roast
1 - 1.5 kg
Top / Bot-
tom Heat
230
120 - 150
1
Roast beef or fil-
let: rare
per cm of
thickness
Turbo Grill-
ing
190 - 200
1)
5 - 6
1
Roast beef or fil-
let: medium
per cm of
thickness
Turbo Grill-
ing
180 - 190
1)
6 - 8
1
Roast beef or fil-
let: well done
per cm of
thickness
Turbo Grill-
ing
170 - 180
1)
8 - 10
1
1)
Preheat the oven.
Pork
Food
Quantity
(kg)
Function
Tempera-
ture (°C)
Time (min)
Shelf posi-
tion
Shoulder /
Neck / Ham
joint
1 - 1.5
Turbo Grill-
ing
160 - 180
90 - 120
1
Chop / Spare
rib
1 - 1.5
Turbo Grill-
ing
170 - 180
60 - 90
1
Meatloaf
0.75 - 1
Turbo Grill-
ing
160 - 170
50 - 60
1
Pork knuckle
(precooked)
0.75 - 1
Turbo Grill-
ing
150 - 170
90 - 120
1
Veal
Food
Quantity
(kg)
Function
Temperature
(°C)
Time (min)
Shelf posi-
tion
Roast veal
1
Turbo Grill-
ing
160 - 180
90 - 120
1
Knuckle of
veal
1.5 - 2
Turbo Grill-
ing
160 - 180
120 - 150
1
ENGLISH
23
Summary of Contents for BE500452DM
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