Loading ...
Loading ...
Loading ...
Roasting
39
Selecting the cooking duration
Determine the cooking duration by
multiplying the thickness of the roast
[cm] with the time per cm [min/cm]
stated below, depending on the type
of meat:
- beef/venison: 15–18min/cm
- pork/veal/lamb: 12–15min/cm
- sirloin/fillet: 8–10min/cm
Check whether the food is cooked
shortly before the end of the specified
cooking duration.
Tips
-
For frozen meat, increase the cooking
duration by approx. 20minutes per kg.
- Frozen meat weighing less than
approx. 3.3lb (1.5kg) does not need
to be defrosted before roasting.
Notes on the operating modes
A list of all operating modes can be
found in “Overview of operating modes”.
Use the Bake operating mode
towards the end of the cooking
duration to brown the base of the food.
Using Convection Bake
These operating modes are suitable for
roasting meat, fish, and poultry that
needs to be well browned, as well as
roast beef and fillet.
The Convection Bake operating
mode allows you to use a lower
temperature than you would with the
Surround operating mode, because
the heat is immediately distributed
throughout the oven compartment.
Place the food on shelf level3.
Place large food, e.g., a turkey, on
level1 or 2.
Using Surround
Use this operating mode for cooking
traditional recipes. If using an older
recipe or cookbook, set the oven
temperature 50°F (10°C) lower than
that recommended. This will not change
the cooking duration.
Place the food on shelf level3.
Place large food, e.g., a turkey, on
level1 or 2.
Loading ...
Loading ...
Loading ...