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Roast
85
Temperature
Select the suggested temperature if
possible.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
Preheating
Preheating is only required when
roasting sirloins and tenderloins.
Roasting duration
The roasting time can be determined by
multiplying the thickness of the roast (in
cm (approx. 3/8 in.)) by the time per
centimeter thickness [min/cm] (listed
below), depending on the type of meat:
– Beef / Game: 15–18 min/cm
– Pork / Veal / Lamb: 12–15 min/cm
– Sirloin / Fillet: 8–10 min/cm
Roasting times are approx. 20 minutes
longer per kilo (approx. 2 lbs.) for frozen
meat. Frozen meat weighing less than
approx. 1.5 kg (approx. 3 lbs.) does not
need to be defrosted before roasting.
Check if the meat is cooked after the
shortest duration quoted.
Shelf levels
– Convection Bake / Convection Roast
/ Auto Roast :
Rack with meat on it on shelf level 1
– Combi Bake /
Combi Auto Roast :
Rack or glass tray with meat on it on
shelf level 1
Tips
– Browning: Browning only occurs
towards the end of the roasting time.
Remove the lid about halfway
through the roasting time if a more
intensive browning result is desired.
– Resting time: At the end of the
program, take the roast out of the
oven, cover with aluminum foil and let
stand for about 10 minutes. This
helps retain the juices when the meat
is sliced.
– Roast Chicken: For a crisp skin, baste
the poultry 10minutes before the end
of the cooking time with lightly salted
water.
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