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38
Roasting table
▯ You can basically use any heat-resistant
cookware. Place cookware in the middle of the
rack. For large roasts, you can also use the grill
tray.
▯ You can remove the side slide-in racks to prepare
bulky food. Place the wire rack directly on the
bottom of the oven and then place the food or the
roaster on the wire rack. Do not place the food or
the roaster directly on the enameled bottom.
▯ When removing it, place glass cookware on a dry
dishcloth or rack and not on a cold or wet
surface. The glass could crack.
▯ Once the roast is finished, you should leave it for
another 10 minutes in the switched off, closed
oven. This way, meat stays juicier.
▯ Poultry becomes particularly crispy brown if you
coat it with butter, salty water, dripped off fat or
orange juice towards the end of the cooking time.
▯ In the case of duck or goose, pierce the skin
under the wings to allow the fat to drip off.
▯ Use the insert rack (depending on the version, an
accessory or special accessory) in the grill tray
for roasting. If you add a little water to the grill
tray, the meat juice will be collected and the oven
will stay cleaner.
... you have baked on several levels and the result on the top
tray is darker than on the lower one?
Choose a slightly lower temperature and the result will be
evenly brown. Trays you have inserted at the same time need
not be finished at the same time. Leave the bottom trays to bake
a little longer for 5 - 10 minutes or insert them earlier.
... cookies do not come off the tray? Briefly place the tray in the oven again and immediately remove
the cookies.
... your cake does not come off when you turn it out? Carefully loosen the edge with a knife. Turn out the cake again
and cover the tin several times with a wet, cold cloth. Next time,
grease the tin well and additionally scatter breadcrumbs into it.
What to do if... The solution
Dishes Shelf level
with 4 levels
(with 5 levels)
Convection
Temperature
in °F (°C)
Full surface
grill
+ circulated
air
Temperature
in °F (°C)
Top +
bottom heat
Temperature
in °F (°C)
Cooking
time
in min.
Core tem-
perature
in °F (°C)
Beef
Beef roast (1.5 kg)* 2 (3) 355 (180) 355 (180) 60 - 90
English roast beef (1.5 kg) 2 (3) 445/355**
(230/180**)
445/355**
(230/180**)
45 - 50 115 - 120
(45 - 50)
Medium roast beef (1.5 kg) 2 (3) 445/355**
(230/180**)
445/355**
(230/180**)
60 - 70 130 - 150
(55 - 65)
Well-done roast beef (1.5 kg) 2 (3) 445/355**
(230/180**)
90 - 100 160 - 175
(70 - 80)
Pork
Pork roast (1.5 kg) 2 (3) 445/355**
(230/180**)
445/355**
(230/180**)
60 - 70 170 - 175
(75 - 80)
Pork roast with crust (1.5 kg) 2 (3) 355 - 390
(180/200***)
355/390***
(180/200***)
60 - 70 170 - 175
(75 - 80)
Smoke-cured pork (1.5 kg) 2 (3) 355/320**
(180/160**)
40 - 50 150 - 160
(65 - 70)
Pork knuckles 2 (3) 300/390***
(150/200***)
300/390***
(150/200***)
50 - 60 175 - 185
(80 - 85)
* First cook meat in a casserole on the burner.
** Brown the meat at high temperature, after 15 - 20 min. switch back to a lower temperature.
*** Cook meat at a low temperature, set the temperature higher for the last 15 - 20 min.
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