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6 EEB 9600.0 USA
How to use your oven
F
The rack level indicated in the following sections are optimal for the side
racks. When using the telescopic glide-out shelves in your oven, you’ll get
the best results by following the indications for the rack levels on page 10.
Fast preheating
F
Do not put food for roasting or baking into the oven until fast preheating
is over and the oven has been set to the normal mode of operation.
F
An empty oven can be preheated relatively quickly on the Pizza mode .
– Close the oven door.
– Set the mode selector switch to Pizza mode .
– Set the temperature you want. The heating-up indicator will come on.
– As soon as the heating-up indicator goes off, select your desired mode.
– Put the food into the oven.
Roasting
F
Use the drip pan and the oven rack.
F
You can roast very accurately using the roasting thermometer. Please
read the notes on p. 13.
■ Only cook meat or fish in the oven if it weighs more than 2 lbs.
■ The roasting time is determined by the type of meat you are roasting, the
quality of the meat, and the thickness of the joint. To measure the joint, lift
it slightly as it collapses under its own weight.
■ If the meat you are roasting has a layer of fat, cook it twice as long.
■ If you are cooking several small pieces of meat or small poultry in the oven,
increase the cooking time by about 10 minutes per piece. Roast a single
chicken for about an hour, roast two chickens 65-75 minutes.
F
Be sure to follow the instructions about rack levels!
Rack levels (count from bottom!):
Roasting on the oven rack
■ Cook large roasts directly in the drip pan or on the oven rack with the drip
pan inserted underneath (i.e. turkey, 3-4 chickens).
■ Turn the roast after 2/3 of the cooking time unless you are using the Hot
air convection mode
#
.
Roasting in a pan (oven)
F
Select Intensive hot air convection
0
at 350-400 °F / 180-200 °C.
■ Roast lean meats in the roasting pan with the lid closed (i.e. veal roast,
marinated beef, braised beef or frozen meat). The meat remains juicier that
way.
■ Use any kind of pan (stainless steel, enameled, cast iron or glass) that
doesn't have plastic or wooden handles.
■ If you use an earthenware cooking pot, follow the manufacturer's instruc-
tions.
The following procedure is recommended:
– Rinse out the pan with water or grease it lightly.
– Prepare the meat with desired spices and place it into the pan. Put the lid
on the pan and place the pan on the rack in the cold oven.
– Select Intensive hot air convection 0 and set the temperature to between
350-400 °F / 180-200 °C.
Recommended Roasting Temperatures
The recommended temperatures for the preferred operating modes have
been highlighted.
Intensive hot air
convection
0
Drip pan: rack level 0, oven rack: rack level 1
Hot air convection
#
Drip pan: rack level 1, oven rack: rack level 2
Top heat/bottom heat
$
Drip pan: rack level 1, oven rack: rack level 2
Type of meat Hot air
convention
#
Top heat/
bottom heat
$
Intensive hot
air convention
0
Roasting time
Temperature in °F per cm of the
thickness of the
joint in mins.
Joint of beef 320 340-375 18
Roast beef 355 390-430 355-390 8-10
Fillet 355 390-430 355-390 8
Veal 320 340-375 320-355 12
Roast pork 320 340-375 320-355 12-15
Smoked loin of pork 320 340-375 320-355 8
Shoulder of pork 320 340-375 320-355 12-15
Roast pork with
crackling
320 340-375 320-355 12-15
Game 320 340-375 15
Fillet of game 355 390-430 355-390 8-10
Mutton 300-320 340-375 15
Duck 320 340-375 320-355 12
Goose 320 340-375 320-355 12
Chicken 320 355-390 320-355 8*
Turkey 320 390-430 320-355 12
Fish 320 390-430 8
*whole chicken 45 - 60 min.
Type of meat Hot air
convention
#
Top heat/
bottom heat
$
Intensive hot
air convention
0
Roasting time
Temperature in °C per cm of the
thickness of the
joint in mins.
Joint of beef 160 170-190 18
Roast beef 180 200-220 180-200 8-10
Fillet 180 200-220 180-200 8
Veal 160 170-190 160-180 12
Roast pork 160 170-190 160-180 12-15
Smoked loin of pork 160 170-190 160-180 8
Shoulder of pork 160 170-190 160-180 12-15
Roast pork with
crackling
160 170-190 160-180 12-15
Game 160 170-190 15
Fillet of game 180 200-220 180-200 8-10
Lamb 150-160 170-190 15
Duck 160 170-190 160-180 12
Goose 160 170-190 160-180 12
Chicken 160 180-200 160-180 8*
Turkey 160 200-220 160-180 12
Fish 160 200-220 8
*whole chicken 45 - 60 min.