en
Tested for you in our cooking studio
26
Roasting
Food
Dish
Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, min. per
500 g + add. time
Beef
Slow roast joint
Universal pan with wire insert
1
<
130-140
40 + 40
Top side, top rump
Universal pan with wire insert
1
<
160-170
30 + 25
Lamb
Leg
Universal pan with wire insert
1
<
160-170
30 + 25
Shoulder (bone in)
Universal pan with wire insert
1
<
160-170
25 + 20
Shoulder (boned and rolled)
Universal pan with wire insert
1
<
170-180
25 + 25
Rack of lamb
Universal pan with wire insert
1
<
180-190
25 + 25
Pork
Roast joint
Universal pan with wire insert
1
<
180-190
35 + 35
Loin joint
Universal pan with wire insert
1
<
170-180
30 + 30
Belly
Universal pan with wire insert
1
<
200-210
25 + 25
Gammon joint
Universal pan with wire insert
1
<
160-170
30 + 30
Poultry
Chicken
Universal pan with wire insert
1
<
180-190
20 + 20
Chicken, portion (200-250 g each)
Universal pan with wire insert
1
<
190-200
20 + 25
Chicken, quarter (450 g each)
Universal pan with wire insert
1
<
180-190
20 + 25
Duck
Universal pan with wire insert
1
<
180-190
20 + 20
Turkey, crown
Universal pan with wire insert
1
<
160-170
15 + 15
Turkey, whole (4-8 kg)
Universal pan with wire insert
1
<
160-170
12 + 12
Casserole
Diced meat (beef, pork, lamb),
500g meat
Wire rack + glass roasting dish with
lid
2
<
140
120-150 (total
time)
Braising steaks
Wire rack + glass roasting dish with
lid
2
<
140
120-150 (total
time)
Diced Chicken, 500g meat
Wire rack + glass roasting dish with
lid
2
<
140
60-90
Complete meal
With beef
Wire rack + universal pan with wire
insert
4+1
<
160, then 200
(yorkshire pud-
ding)
weight of meat
(see table above)
+ 15-25 for york-
shire pudding
With chicken
Wire rack + universal pan with wire
insert
4+1
<
180
weight of chicken
(see table above)
Food
Dish
Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, min. per
500 g + add. time
Lamb
Leg
Universal pan with wire insert
1
7
150-170
30 + 35
Rack of lamb
Universal pan with wire insert
1
7
180-200
25 + 25
Pork
Roast joint
Universal pan with wire insert
1
7
180-200
35 + 40
Belly
Cookware, uncovered
1
7
200-210
25 + 20
Tested for you in our cooking studio
en
27
Grilling
Poultry
Chicken
Universal pan with wire insert
1
7
200-220
25 + 15
Chicken, portion (200-250 g each)
Universal pan with wire insert
3
7
210-230
25 + 25
Chicken, quarter (450 g each)
Universal pan with wire insert
2
7
220-240
20 + 25
Duck
Universal pan with wire insert
1
7
190-210
20 + 20
Food
Dish
Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, min. per
500 g + add. time
Food
Dish
Shelf posi-
tion
Type of heat-
ing
Grill setting Time in minutes
Beef
Steaks, height 2-3 cm
Wire rack + universal pan
5+3
(
3
1. side 4-5,
2. side 4-5
Burgers, height 1-2 cm
Wire rack + universal pan
5+3
(
3
1. side 14-16,
2. side 10-12
Lamb
Steaks, height 2-3 cm
Wire rack + universal pan
5+3
(
3
1. side 6-7,
2. side 6-7
Chops, height 2-3 cm
Wire rack + universal pan
5+3
(
3
1. side 5-6,
2. side 5-6
Pork
Steaks, height 1-2 cm
Wire rack + universal pan
5+3
(
3
1. side 6-7,
2. side 6-7
Chops, height 2-3 cm
Wire rack + universal pan
4+3
(
3
1. side 10-12,
2. side 9-10
Burgers, height 1-2 cm
Wire rack + universal pan
5+3
(
3
1. side 6-8,
2. side 4-6
Sausages, thickness 2-4 cm
Wire rack + universal pan
4+3
(
3
10-15, turn occa-
sionally
Gammon
Steaks, height 1-3 cm
Wire rack + universal pan
5+3
(
3
1. side 4-5,
2. side 3-4
Chicken
Drumsticks, 150 g each
Wire rack + universal pan
3+2
(
3
1. side 20,
2. side 10
Breast (boneless), 150 g each
Wire rack + universal pan
3+2
(
3
1. side 20,
2. side 10
Fish
Whole trout, 300 g each
Wire rack + universal pan
2+1
(
2
20-25
Fillets, 150 g each
Wire rack + universal pan
4+3
(
3*
1. side 5-7,
2. side 5-7
* Preheat for 3 mins
Summary of Contents for HHF133B.0B
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