Loading ...
Loading ...
Loading ...
23
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling of the oven
cavity will radiate heat evenly into the oven interior.
2
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect the heat.
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect the heat.
Type of food Weight
(g)
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast 1500 2 180-200 90-120
Pork shoulder 1500 2 180-200 110-140
Pork roulade 1500 2 180-200 90-110
Roast beef 1500 2 170-190 120-150
Veal roulade 1500 2 180-200 80-100
Lamb sirloin 1500 2 180-200 60-80
Rabbit loin 1000 2 180-200 50-70
Deer shank 1500 2 180-200 90-120
FISH
Braised fish, 1 kg 200 g/piece 2 190-210 40-50
Loading ...
Loading ...
Loading ...