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Roasting table
23
* First brown the meat all-round in the casserole on the cooker.
** Brown the meat at a high heat level, switching back to a lower temperature after 15-20 minutes.
*** Cook the meat at a low temperature and set the temperature higher for the last 15-20 minutes.
Note: the values given above should be looked upon as recommended values. We advise you to always preheat the oven.
The recommended mode is printed in bold.
Dish Level Hot air Grill and Top and Cooking Core
hot air bottom heat time temperature
from below Temp. °C Temp. °C Temp. °C minutes sensor
Beef
Roast beef (casserole*)
1,5kg 2 180 180 60-90
Roast beef rare
1,5 kg** 2 230/180 230/180 45-50 45-50°C
Roast beef medium
1,5 kg** 2 230/180 230/180 60-70 55-65°C
Roast beef well-done
1,5 kg** 2 230/180 90-100 70-80 °C
Pork
Pork roast
1,5 kg** 2 230/180 230/180 60-70 75-80 °C
Pork roast with rind
1,5 kg*** 2 180/200 180/200 60-70 75-80 °C
Smoked pork
1,5 kg** 2 180/160 40-50 65-70 °C
Leg of pork*** 2 150/200 150/200 50-60 80-85 °C
Collared roast** 2 230/180 230/180 60-70 75-80 °C
Veal
Roast veal** 2 230/180 230/180 60-70 75-80 °C
Leg of veal*** 2 150/180 150/180 50-60 75 °C
Loin of veal 2 160-170 20 70-75 °C
Stuffed breast of veal* 2 120-130 120 75-80 °C