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d
1)
V
Q
6)
[°C]
6
[°C]
+
[min]
6
[°C]
+
[min]
––190–210 110–140
2)
85–95
– – 200–220 45–55
3)
40–70
7)
140–160 100–120
4)
150–170 100–120
4)
80–90
160–180 110–130
4)
180–200 100–120
4)
80–90
170–190 130–160
4)
190–210 130–160
4)
80–90
160–180 60–80
4)
170–190 80–100
4)
75–80
170–190 60–70
4)
190–210 60–70
4)
75–80
170–190 90–110
4)
190–210 100–120
4)
70–80
170–190 90–120
4)
200–220 90–120
4)
80–85
––190–210 50–60 70–75
190–210 60–70 190–210 60–75
5)
85–90
180–200 90–110 190–210 90–110
5)
85–95
180–200 100–120 190–210 110–130
5)
85–95
170–190 140–170 180–200 150–180 85–90
170–190 35–55 190–210 35–55 75–80
U Fan plus / [ Auto roast / d Moisture plus / V Conventional heat
6 Temperature/ + Roasting duration /
Q Core temperature for the food probe
As a general rule, use shelf level 2.
1) After the heating-up phase, inject the bursts of steam at intervals throughout the cooking
duration.
2) Roast with the lid on first, then remove the lid halfway through roasting and add approx.
½ litre liquid.
3) Pre-heat the oven. However, switch off "Rapid heat-up". To do this, select "Open further
settings – Rapid heat-up – Off".
4) Add approx. ½ litre liquid halfway through roasting.
5) Use level 3.
6) When using the food probe, enter an appropriate core temperature for the food being
cooked.
7) Select a core temperature which is appropriate for how well done you want the food to
be cooked:
rare: 40–45 °C, medium: 50–60 °C, well done: 60–70 °C
Roasting
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