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Roasting Table
Insert either the tray or universal tray into the 1st
shelf support rail.
* Pre-heat the oven
Hot Air ¥
Food to be roasted Temperature in °C Shelf position
Roasting time
in minutes
1 Level 2 Levels
Pork
1 kg Pork joint
(spare rib/ham joint, roasting joint),
per cm thickness
150-160 2 --- 14-20
Smoked pork loin, per cm thick-
ness
150-160 2 --- 10-15
Meat loaf 160-170 2 --- 60-70
Beef
Beef joint, per cm thickness 150-160 2 --- 18-20
Fillet of beef, per cm thickness 190-200* 2 --- 6-8
Sirloin, per cm thickness 190-200* 2 --- 8-10
Veal
Veal joint, per cm thickness 170-180 2 --- 14-17
Lamb
Leg of lamb (1800 g) 170-180 2 --- 90
Roasting smaller items on the baking tray
Sausages “cordon bleu” 220-230* 3 4+1 5-8
Sausages 220-230* 3 4+1 12-15
Escalope or chop coated with
breadcrumbs
240-250* 3 4+1 13-15
Rissoles 210-220* 3 4+1 15-20
Fish
Trout weighing 200-250 g 190-200 3 --- 20-25
4 Trout fillets
(weight 200 g)
170-180 3 --- 20-25
Perch fillet coated with bread-
crumbs
(total weight approx. 1 kg)
190-200 3 --- 25-30
Poultry
Chicken 150-160 2 --- 55-60
1 kg Turkey roast, per cm thickness 150-160 2 --- 11-15
Duck (2000-2500 g) 150-160 2 --- 90-120
Goose (4500 g 150-160 2 --- 150-180