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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, including
skin
1500 2 160 – 180 90 – 120
Chicken, whole 1500 2 170 – 190 70 – 90
Duck 2000 2 160 – 180 120 – 150
Goose 4000 2 150 – 170 170 – 200
Turkey 5000 2 150 – 170 180 – 210
Chicken breast 1000 3 180 – 200 50 – 60
Stuffed chicken 1500 2 180 – 200 110 – 130
HOT AIR
Round heater and the fan will operate. The
fan installed in the back wall of the oven
cavity makes sure the hot air constantly
circulates around the roast or pastry.
2
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