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31
360 HOT AIR
Round heater and the fan will operate. The fan installed
in the back wall of the oven cavity makes sure the hot air
constantly circulates around the roast or pastry.
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.
Provide enough liquid during the cooking process to
prevent the meat from burning. Turn the meat during
roasting. The roast will remain juicier if you cover it.
Type of food Weight
(g)
Guide
(from the bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast, including skin 1500 2 160-180 90-120
Chicken, whole 1500 2 170-190 70-90
Duck 2000 2 160-180 120-150
Goose 4000 2 150-170 170-200
Turkey 5000 2 150-170 180-210
Chicken breast 1000 3 180-200 50-60
Stuffed chicken 1500 2 180-200 110-130
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