Food
Temperature (°C)
Time (min)
Shelf position
Piroggen (Russian
version of calzone)
180 - 2001)
15 - 25
2
1) Preheat the oven.
2) Use a deep pan.
8.9 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above the
tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 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 large pieces (1
kg or more).
• baste large roasts and poultry with
their juices several times during
roasting.
8.10 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
fillet: rare
per cm of
thickness
Turbo Grill‐
ing
190 - 2001) 5 - 6
1
Roast beef or
fillet: medium
per cm of
thickness
Turbo Grill‐
ing
180 - 1901) 6 - 8
1
Roast beef or
fillet: well done
per cm of
thickness
Turbo Grill‐
ing
170 - 1801) 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
ENGLISH
15
Summary of Contents for EB6L20CN
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