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20 21
Roasting Table
Type of meat
Weight
(in grams)
Guide level
(see “Oven
shelf guide
levels”)
Guide level
(see “Oven
shelf guide
Temp
（℃）
Temp
（℃）
Roasting
time
（in min.）
Beef
Beef loin 1000 2 210-230 2 200-220 100-120
Beef loin 1500 2 210-230 2 200-220 120-150
Roast beef
rare
1000 2 230-240 2 220-230 30-40
Roast beef
well done
1000 2 230-240 2 220-230 40-50
Pork
Pork roast with
skin
1500 2 190-200 2 170-180 140-160
Flank 1500 2 200-210 2 180-190 120-150
Flank 2000 2 190-210 2 170-200 150-180
Pork loin 1500 2 210-230 2 200-220 120-140
Meat roll 1500 2 210-230 2 200-220 120-140
Pork cutlet 1500 2 190-210 2 170-200 100-120
Minced meat
roast
1500 2 220-230 2 210-220 60-70
Veal
Veal roll 1500 2 190-210 2 170-200 90-120
Veal knuckle 1700 2 190-210 2 170-200 120-130
Lamb
Lamb ribs 1500 2 200-210 2 180-200 100-120
Mutton blade
bone
1500 2 200-210 2 180-200 120-130
Venison
Hare ribs 1500 2 200-220 2 180-210 100-120
Hare blade
bone
1500 2 200-220 2 180-210 100-120
Boar ham 1500 2 200-220 2 180-210 100-120
Poultry
Whole chicken 1200 2 210-220 2 200-210 60-70
Whole chicken 1500 2 210-220 2 200-210 70-90
Duck 1700 2 190-210 2 170-200 120-150
Goose 4000 2 170-180 2 150-160 180-200
Turkey 5000 2 160-170 2 140-150 180-240
Fish
Whole fish 1000 2 210-220 2 200-210 50-60
Fish souffle 1500 2 190-210 2 170-200 50-70
Intensive heat from the infrared element makes the oven and its accessories extremely hot.
Use oven gloves and appropriate grilling utensils.
The temperature and grilling times given in the tables are indicative and will vary depending
on the type, size and quality of the meat.
Grilling must be carried out with the oven door closed.
Grill element should be preheated for 3 minutes. Oil the grill grid tray before placing food on
it to avoid food sticking to the grid. Place the grid into the oven tray which will catch the
dripping fat and juices.
Turn the meat half-way through cooking. Smaller pieces of meat will require just one turn
whereas larges pieces of meat may need turning more. Always use appropriate tongs for
handling the meat.
Clean the oven and its accessories thoroughly after each use to ensure longevity of your
appliance.
To avoid coming into contact with hot grease which could cause injures, use long grill tongs
when handling the grilled foods.
The grill must be supervised at all times. Excessive heat can quickly burn your food which
poses a fire risk.
Do not allow children in the vicinity of the grill when it’s in operation.
Grilling is ideal for low-fat sausages, meat, fish fillets and steaks as well as for browning or
crisping dishes.
Grilling tips
Grilling
Please note:
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