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Food Temperature
(°C)
Water in
the cavity
emboss-
ment (ml)
Preheating
time (min)
Time (min) Shelf
posi-
tion
Meat 110 100 10 15 - 25 2
Roasting
Food Tempera-
ture (°C)
Water in the
cavity em-
bossment
(ml)
Preheat-
ing time
(min)
Time (min) Shelf
posi-
tion
Chicken 210 200 - 65 - 75 2
Half chicken 210 200 - 35 - 50 2
Roast pork 180 200 - 65 - 70 2
Roast beef 1 - 1,5
kg
1. Rare
2. Medium
3. Well done
200 200 - 1. 50 - 55
2. 60 - 65
3. 65 - 75
2
Roast turkey 200 200 - 70 - 85 2
11.9 Roasting
Use heat-resistant ovenware.
Roast large roasting joints directly in the
tray or on the wire shelf placed above
the tray.
Put some water in the tray to prevent the
meat juices or fat from burning.
Meat with crackling can be roasted in the
roasting tin without the lid.
Turn the roast after 1/2 - 2/3 of the
cooking time.
To keep meat more succulent:
• roast lean meat in the roasting tin with
the lid or use roasting bag.
• baste large roasts and poultry with
their juices several times during
roasting.
11.10 Thermaflow® - Main Oven
Roasting
Food Temperature (°C) Time (min)
Beef / Beef boned 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 mi-
nutes over
Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 mi-
nutes over
Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 mi-
nutes over
ENGLISH 23
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