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Roasting
77
Notes on the operating modes
You can find an overview of all the
operating modes with their
recommended values in “Main and
submenus”.
Using Automatic programs
Follow the instructions on the display.
Using Convection Roast or Auto
Roast
These operating modes are suitable for
roasting meat, fish, and poultry that
needs to be well browned, as well as
roast beef and fillet.
With the Auto Roastoperating
mode, the oven cavity initially heats to
the highest temperature in this
operating mode for searing. As soon as
this temperature has been reached, the
oven automatically drops the
temperature back down to the
preselected cooking temperature
(continued roasting temperature).
For roasting, use dishware with heat-
resistant handles such as an oven
dish, roasting pan, terracotta dish, or
a heat-resistant glass dish.
Place the wire rack with the food on
shelf level2.
Using Combi Convection Roast
or Combi Auto Roast
These operating modes are not suitable
for roasting delicate cuts of meat such
as sirloin joints or fillet. The center
would be too well cooked before the
exterior is browned.
Use the Combi Convection
Roastoperating mode for rapid
reheating and cooking of food while
browning it at the same time. This
operating mode saves the most time
and energy.
Use the Combi Auto Roastoperating
mode for searing using a high
temperature to start with, then continue
cooking with a lower temperature.
If you use operating modes which use
microwave power, the cooking
duration is shortened.
Dishware must be suitable for use in
a microwave oven, must be heat-
resistant, and must not have metal
lids (see “Microwave operation –
Suitable dishware”).
Place the wire rack together with the
glass tray or the glass tray on shelf
level1.
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