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24
COOKING SYSTEMS
UPPER AND BOTTOM HEATER
The heaters in the bottom and in the ceiling of the oven
cavity will radiate heat evenly into the oven interior.
2
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect the heat.
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect the heat.
Type of food Weight
(g)
Guide (from the
bottom)
Temperature
(°C)
Cooking time
(min)
MEAT
Pork roast
1500 2 180-190 150
Pork shoulder
1500 2 190-200 120-140
Pork roulade
1500 2 190-200 120-140
Meat loaf
1500 2 200-210 60-70
Beef roast
1500 2 180-210 90-120
Roast beef, well done
1000 2 200-210 40-60
Veal roulade
1500 2 180-200 90-120
Lamb sirloin
1500 2 190-200 100-120
Rabbit loin
1500 2 190-200 100-120
Deer shank
1500 2 190-200 70-90
Meat rolls
1500 2 180-200 15-30
FISH
Braised fish
1000 1 190-210 60-80
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