• All types of meat, that can be browned or have crackling, can be roasted in the roast-
ing tin without the lid.
The data in the table is for guidance only.
Tips on using the roasting table.
• Roast meat and fish that weighs more than 1 kg .
• Put some water in the roasting tray to prevent meat juices or fat from burning to the
pan.
• Turn the meat if it is necessary (after 1/2 - 2/3 of the cooking time).
• For better results, baste large pieces of meat and poultry with the cooking juices sever-
al times during the cooking time.
• Stop the oven approximately 10 minutes before the end of roasting time to use the
residual heat.
Roasting Tables
Beef
Type of meat Quantity Heating Function Level Temperature
(°C)
Time (h:min)
Pot roast 1 - 1.5 kg Conventional
Cooking
1 200 - 250 2:00 - 2:30
Topside beef or fillet per cm of
thickness
- rare
1)
per cm
of thick-
ness
Turbo Grill 1 190 - 200 0:05 - 0:06
- medium per cm
of thick-
ness
Turbo Grill 1 180 - 190 0:06 - 0:08
- well done per cm
of thick-
ness
Turbo Grill 1 170 - 180 0:08 - 0:10
1) Pre-heat oven
Pork
Type of meat Quantity Heating Function Level Temperature
(°C)
Time (h:min)
Shoulder, neck, ham 1 - 1.5 kg Turbo Grill 1 160 - 180 1:30 - 2:00
Pork chop 1 - 1.5 kg Turbo Grill 1 170 - 180 1:00 - 1:30
Meatloaf 750 g -
1 kg
Turbo Grill 1 160 - 170 0:45 - 1:00
Knuckle of pork (pre-
cooked)
750 g -
1 kg
Turbo Grill 1 150 - 170 1:30 - 2:00
Helpful hints and tips
25
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