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For smaller joints, you can use a smaller roasting dish instead
of the universal pan. Place this directly on the wire rack.
Roasting in the universal pan with roasting sheet
The roasting sheet reduces dirt in the cooking compartment.
Place the roasting sheet in the universal pan and slide them in
together at the same shelf height.
Dripping fat and meat juices are caught in the universal pan.
Closed roasting
Roasting dishes with lids are used for this kind of roasting. This
method is particularly suitable for pot roasts.
Place the joint in the roasting dish. Add water, wine, vinegar or
a similar liquid for the braising liquid. Place the lid on the dish,
place the dish on the wire rack and slide it into the cooking
compartment.
Roasting table
The roasting time and temperature depend on the size, height,
type and quality of the item.
As a general rule: the larger the item, the lower the temperature
and the longer the roasting time.
Coat lean meat with fat or oil as required and cover it with strips
of bacon.
The information in the table is a guideline, and relates to items
cooked without a lid. The values may vary depending on the
type and quantity of the meat and on the roasting dish.
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
At the end of the roasting time, switch the oven off and leave
the roast to rest for approximately 10 minutes in the cooking
compartment with the door closed. The recommended rest time
is not included in the given roasting times.
The information in the table is for food placed in a cold oven
and for meat/fish taken directly from the refrigerator.
%
Top/bottom heat
Item
Shelf height
Temperature in °C
Roasting time in min-
utes
Meat loaf made from 500 g meat
2
200 - 210
60 - 70
Pork
Smoked pork
2
190 - 210
70 - 80
Fillet, medium (400 g)
3
200 - 230
30 - 45
Roast with rind (1.5 kg)
2
200 - 220
120 - 150
Roast with rind (2.5 kg)
2
190 - 210
150 - 180
Pork knuckle
2
180 - 200
120 - 150
Joint, marbled, without rind, e.g. neck (1.5 kg)
2
190 - 210
100 - 130
Joint, marbled, without rind, e.g. neck (2.5 kg)
2
180 - 200
120 - 150
Roast, lean (1 kg)
2
180 - 200
70 - 80
Roast, lean (2 kg)
2
180 - 200
80 - 100
Beef
Fillet, medium (1 kg)
2
200 - 220
45 - 65
Sirloin, medium rare (1.5 kg)
2
200 - 220
30 - 45
Pot roast (1.5 kg)**
2
200 - 220
120 - 150
Pot roast (2.5 kg)**
2
190 - 210
150 - 180
Veal
Joint/breast of veal (1.5 kg)
2
180 - 200
90 - 120
Joint/breast of veal (2.5 kg)
2
170 - 190
120 - 150
Knuckle
2
190 - 210
100 - 130
Lamb
Leg, boned
2
200 - 220
70 - 110
Loin on the bone
2
200 - 220*
40 - 50
Loin, boned
2
200 - 220*
25 - 35
Poultry
Chicken, whole (1 kg)
2
200 - 220
60 - 70
Chicken halves (400 g per half), 1 - 2 pieces
2
210 - 230
40 - 50
Duck, whole (2 - 3 kg)
2
190 - 210
90 - 120
Duck breast
2
230 - 250
25 - 35
Goose, whole (3 - 4 kg)
2***
180 - 200
130 - 180
* Preheat oven
** Roast pot roasts with a lid on the roasting dish
*** Use shelf height 1 for tall items
