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24
EN
Cooking with Hot Air
Roasting and baking
Type
Quantity
(g)
Power
(Watt)
Temperature
ºC
Time
(min)
Standing
Time (min)
Comments
Beef stew
1000
200
160/170
80/90
10
Do not put lid on
container
Pork loin
500/600
200
180/190
35/40
10
Do not put lid on
container
Whole
chicken
100/1200
400
200
30/40
10
Put lid on container.
Breast facing
upwards. Do not turn.
Chicken
portions
800
400
200
25/35
10
Do not put lid on
container. Arrange
portions with skin
facing upwards. Do
not turn.
Duck
1500/1700
200
200
70/80
10
Put lid on container.
Do not turn.
Advice for roasting meat
Turn the pieces of meat halfway through the
cooking time. When the roasted meat is ready
you should let it stand for 10 minutes in the oven
with this switched off and closed. This will
ensure the juices in the meat are well
distributed.
Add 2 to 3 soup spoons of gravy or similar liquid
to lean meat and 8 to 10 soup spoons to stews,
depending on the amount of meat in question.
The roasting temperature and time required
depends on the type and amount of meat being
cooked.
If the weight of the meat to be roasted does not
appear on the table choose the settings for the
weight immediately below and extend the cooking
times.
Advice on ovenware
Check that the ovenware fits inside the oven.
Hot glass containers should be put on a dry kitchen
cloth. If such containers are put on a cold or wet
surface the glass may crack and break. Use oven
gloves to take the ovenware out of the oven.
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