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32
820306
Roasting meat
Use enamel coated, tempered glass, clay, or cast iron pans or trays. Stainless steel
trays are not suitable as they strongly reflect the heat. During roasting, provide enough
moisture to keep the meat from burning. Turn the meat during roasting. If you cover the
roast, it will remain juicier.
Type of food Weight
(g)
Guide
(from the
bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast 1500 2 180 – 200 90 – 120
Pork shoulder 1500 2 180 – 200 110 – 140
Pork roulade 1500 2 180 – 200 90 – 110
Roast beef 1500 2 170 – 190 120 – 150
Veal roulade 1500 2 180 – 200 80 – 100
Lamb sirloin 1500 2 180 – 200 60 – 80
Rabbit loin 1000 2 180 – 200 50 – 70
Deer shank 1500 2 180 – 200 90 – 120
FISH
Braised fish, 1 kg 1000g/piece 2 190 – 210 40 – 50
TOP + BOTTOM HEAT
The heaters in the bottom and in the ceiling
of the oven cavity will radiate heat evenly
into the oven interior.
2
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