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Pork
Joints with a crust should be placed in the dish with the crust
side up. Score the rind to make a grid-like pattern, without
cutting into the meat.
Place ham joints in the dish with the layer of fat facing upwards.
Cook in an uncovered dish until a brown crust forms.
When roasting joints of meat, set the weight of the meat. For
rolled roasting joints, set the total weight.
Selecting and setting a programme
First choose a suitable programme from the programme table.
Example in the diagram: setting for pot-roasted beef, fresh,
programme 7, weight of meat 1.3 kg.
1. Press the ` button.
The first programme number appears in the temperature
display.
2. Select the desired programme number using the rotary
selector.
3. Press the X button.
A weight is suggested in the clock display.
4. Use the rotary selector to specify the weight of the dish.
5. Press the n button.
The programme length is shown.
The programme starts. You will see the cooking time [
[r]
counting down on the clock display.
The programme has ended
A signal sounds. The oven stops heating. You can cancel the
signal earlier by pressing the
0button.
Changing the programme duration
The duration of the programme cannot be changed.
Changing the programme
Once a programme has been started, it can no longer be
changed.
Opening the oven door during cooking
Operation is suspended. When the door is closed again,
operation resumes.
Pausing operation
Press the
n button briefly. The oven is paused. Press the n
button again to continue operation.
Cancelling the programme
Press and hold
nbutton until the <symbol for 3D hot air and
160 °C appear. You can now change the settings.
Setting a later end time
See the section entitled Time-setting options - Setting a later
end time.
Programmes Programme
number
Weight range in kg Add liquid Weight setting
Pork
Neck joint, fresh, boned P34 0.5-3.0 Yes Weight of meat
Neck joint, frozen, boned P35* 0.5-2.0 Yes Weight of meat
Roast loin, fresh P36 0.5-2.5 Yes Weight of meat
Rolled roasting joint, fresh P37 0.5-3.0 Yes Total weight
Joint with crust, fresh, belly P38 0.5-3.0 No Weight of meat
Ham joint, fresh, cured, cook P39 1.0-4.0 A little Weight of meat
Ham joint, fresh, cured, brown P40* 1.0-4.0 No Weight of meat