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13
Roasting tips
Tested for you in our cooking studio.
Here, you can find a selection of dishes and the ideal settings
for them. We will show you which type of heating, temperature
and shelf position are best suited for your dish.
Notes
■ The times specified in the tables are only guidelines. They will
depend on the quality and composition of the food.
■ Use the accessories provided. Additional accessories may
be obtained as optional accessories from specialist retailers
or from the after-sales service.
Before using the oven, remove any unnecessary accessories
and ovenware from the cooking compartment.
■ Always use an oven cloth or oven gloves when taking hot
accessories or cookware out of the cooking compartment.
All values refer to a preheated oven.
How can you tell when the roast is
ready?
Use a meat thermometer (available from specialist retailers) or carry out a "spoon test".
Press down on the roast with a spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling
is burnt in places.
Check the shelf position and temperature.
The roast looks good but the juices are
burnt.
Next time, use a smaller roasting dish and add more liquid.
The roast looks good, but the juices are
too clear and watery.
Next time, use a larger roasting dish and add less liquid.
Dish Weight (kg) Shelf posi-
tion
Type of
heating
Temperature in °C Cooking time in minutes
Lasagne 3-4 1
%
200-230 50-60
Pasta bake 2 1
%
220-230 40-45
Joint of veal 1.5 2
N
180-190 70-80
Pork loin 1 2
N
180-190 50-60
Joint of hare 1.5 2
’
180-190 70-80
Grilled chicken 1 2
N
180-190 50-60
Grilled chicken 2 2
N
180-190 80-90
Sausage 1 3
7
max. 7-9 first side
5-6 second side
Pork chop 2 4
(
max. 12-15 first side
5-7 second side
Fresh fish 1.5 2
;
160-170 50-60
Fresh pizza 2 1
N
max. 9-11
Bread 2 2
<
190-200 40-50
Sponge cake 1 2
<
150-160 50-60
Jam tarts 1 2
%
160-170 40-50
Brioche 1 2
’
160-170 25-30
Muffins x 15, 30 g each 2
N
170 25
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