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Food Temperature
(°C)
Water in
the cavity
emboss‐
ment (ml)
Preheating
time (min)
Time (min) Shelf
posi‐
tion
Meat 110 100 10 15 - 25 2
Roasting
Food Tempera‐
ture (°C)
Water in the
cavity em‐
bossment
(ml)
Preheat‐
ing time
(min)
Time (min) Shelf
posi‐
tion
Chicken 210 200 - 65 - 75 2
Half chicken 210 200 - 35 - 50 2
Roast pork 180 200 - 65 - 70 2
Roast beef 1 - 1,5
kg
1. Rare
2. Medium
3. Well done
200 200 - 1. 50 - 55
2. 60 - 65
3. 65 - 75
2
Roast turkey 200 200 - 70 - 85 2
11.9 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Baste meat joints with their own juice
several times during roasting.
11.10 Thermaflow® - Main Oven
Roasting
Food Temperature (°C) Time (min)
Beef / Beef boned 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi‐
nutes over
Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi‐
nutes over
Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 mi‐
nutes over
Chicken 180 - 200 20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes
over
ENGLISH 29
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