18
Roasting table
*
First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switching back to a lower temperature after 15-20 minutes.
*** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes.
Note:
the values given above should be looked upon as recommended values. We advise you to always preheat the oven.
The recommended mode is printed in bold.
Dish
Level
Hot air
Grill and
Top and
Cooking
Core
hot air
bottom heat
time
temperature
from below
Temp. °C
Temp. °C
Temp. °C
minutes
sensor
Beef
Roast beef (casserole*)
1,5 kg
2
180
180
60-90
Roast beef rare
1,5 kg
**
2
230/180
230/180
45-50 45-50 °C
Roast beef medium
1,5 kg
**
2
230/180
230/180
60-70
55-65 °C
Roast beef well-done
1,5 kg
**
2
230/180
90-100
70-80 °C
Pork
Pork roast
1,5 kg
**
2
230/180
230/180
60-70
75-80 °C
Pork roast with rind
1,5 kg
***
2
180/200
180/200
60-70
75-80 °C
Smoked pork
1,5 kg
**
2
180/160
40-50
65-70 °C
Leg of pork***
2
150/200
150/200
50-60
80-85 °C
Collared roast**
2
230/180
230/180
60-70
75-80 °C
Veal
Roast veal**
2
230/180
230/180
60-70
75-80 °C
Leg of veal***
2
150/180
150/180
50-60
75 °C
Loin of veal
2
160-170
20
70-75 °C
Stuffed breast of veal*
2
120-130
120
75-80 °C
