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Dish Oven function Shelf position Temperature °C Time Hours:Mins.
Stuffed vegeta-
bles
True Fan Cooking 1 160-170 0:30-1:00
1) Pre-heat the oven
Roasting
Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep pan or on the wire shelf above
the deep pan (if present).
• Roast lean meats in a roasting tin with a lid. This will keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
Roasting with Conventional Cooking
Beef
Type of meat Quantity Oven function Shelf position Temperature
°C
Time mins.
Pot roast
1-1.5 kg
Conventional
Cooking
1 230 120-150
Roast beef or
fillet: rare
per cm. of
thickness
Conventional
Cooking
1
230-250
1)
6-8
Roast beef or
fillet: medium
per cm. of
thickness
Conventional
Cooking
1
220-230
1)
8-10
Roast beef or
fillet: well
done
per cm. of
thickness
Conventional
Cooking
1
200-220
1)
10-12
1) Pre-heat the oven
Pork
Type of meat Quantity Oven function Shelf position
Temperature
°C
Time mins.
Shoulder,
neck, ham
joint
1-1.5 kg
Conventional
Cooking
1 210-220 90-120
Chop, spare
rib
1-1.5 kg
Conventional
Cooking
1 180-190 60-90
Meat loaf
750 g -1 kg
Conventional
Cooking
1 170-190 50-60
Porkknuckle
(precooked)
750 g -1 kg
Conventional
Cooking
1 200-220 90-120
Helpful hints and tips 15