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Roasting
We recommend the following settings
for roasting in the oven:
– Auto Roast E
– Conventional A
Auto Roast:
When roasting on the rack or in an
open tin make sure the roasting
(grease) filter is fitted in front of the
fan in the back of the oven interior
before starting.
We recommend roasting in a
covered pot L:
– This ensures that sufficient stock
remains for making gravy.
– The oven stays cleaner, too.
Roasting pots with a lid, made from
earthenware, cast iron, ovenproof
china or glass, and roasting foil are suit-
able.
Make sure that the pot and lid have
heat-resistant handles.
Place the covered pot on the rack into
a cold oven.
Exception: Pre-heat the oven to the tem-
perature recommended in the recipe
when cooking roast beef or beef fillet.
Open roasting:
Use shelf position 1 for roasting.
Exception: With "Conventional A" use
shelf position 2 when roasting poultry
weighing up to 1 kg, a cut of meat, or
fish.
The "Auto Roast E" system uses an
approximately 40°C lower roasting tem-
perature than the "Conventional A"
heating system.
For roasting directly on the rack K
the temperature needs to be about
20°C lower than for roasting in a
covered pot L.
When roasting on the rack place the
rack and anti-splash tray over the grill
pan / oven tray and push them in
together.
The roasting time will depend on the
type of meat, the size and thickness of
the cut.
Roasting
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