HBF113BR0B User Manual

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en Tested for you in our cooking studio

Leg Universal pan with wire insert 1

160-170 30 + 25

Shoulder (bone in) Universal pan with wire insert 1

160-170 25 + 20

Shoulder (boned and rolled) Universal pan with wire insert 1

170-180 25 + 25

Rack of lamb Universal pan with wire insert 1

180-190 25 + 25

Pork

Roast joint Universal pan with wire insert 1

180-190 35 + 35

Loin joint Universal pan with wire insert 1

170-180 30 + 30

Belly Universal pan with wire insert 1

160-170 30 + 25

Gammon joint Universal pan with wire insert 1

160-170 30 + 30

Poultry

Chicken Universal pan with wire insert 1

170-180 25 + 25

Chicken, portion (200-250 g each) Universal pan with wire insert 1

190-200 20 + 25

Chicken, quarter (450 g each) Universal pan with wire insert 1

180-190 20 + 25

Duck Universal pan with wire insert 1

180-190 20 + 20

Turkey, crown Universal pan with wire insert 1

160-170 15 + 15

Turkey, whole (up to 12 kg) Universal pan with wire insert 1

160-170 12 + 12

Casserole

Diced meat (beef, pork, lamb) Wire rack + glass roasting dish with

lid

140 120-150 (total

time)

Braising steaks Wire rack + glass roasting dish with

lid

140 120-150 (total

time)

Chicken Wire rack + glass roasting dish with

lid

140 60-90

Complete meal

With beef Wire rack + universal pan with wire

insert

4+1

160, then 200

(yorkshire pud-

ding)

weight of meat

(see table above)

+ 15-25 for york-

shire pudding

With chicken Wire rack + universal pan with wire

insert

4+1

180 weight of chicken

(see table above)

Food Dish Shelf posi-

tion

Type of

heating

Temperature

in °C

Time, min. per

500 g + add. time

Beef

Top side, top rump Universal pan with wire insert 2

200-220 25 + 20

Lamb

Leg Universal pan with wire insert 1

160-180 30 + 30

Rack of lamb Universal pan with wire insert 1

190-200 25 + 20