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Roasting Table
Insert either the tray or universal tray into the 1st shelf support rail.
Fan Oven
Food to be roasted
Tempera-
ture in °C
Shelf position
Roasting
time
in minutes
1 Level 2 Levels
Pork
1 kg Pork joint
(spare rib/ham joint,
roasting joint)
150-160 2 --- 90-120
Smoked pork loin,
1-1,5kg
150-160 2 --- 60-90
Meat loaf 160-170 2 --- 60-70
Beef
Beef joint, 1-1,5kg 150-160 2 --- 120-150
Fillet of beef,
per cm thickness
190-200* 2 --- 6-8
Sirloin, per cm thickness 190-200* 2 --- 8-10
Veal
1 kg Veal joint 170-180 2 --- 90-120
Lamb
Leg of lamb (1800 g) 170-180 2 --- 90
Poultry
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