Stimmen - 6, Durchschnittliche Bewertung: 3 ( )

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For all other types of meat (particularly poultry) we recommend the rotitherm I function. • To stop meat juices or fat burning onto dishes or the oven, we recommend adding a little liquid to the roasting dish. • Turn the joint as required (after 1/2 - 2/3 of the cooking time). 3 Tip: Baste large joints and poultry several times during cooking with the meat juices. This will produce better roasting results. 2 Switch off the oven approx. 10 minutes before the end of the cooking time to make use of the residual heat. Operating Instructions Roasting table Type of meat Quantity Conventional O Rotitherm I Time Weight Shelf position from bottom Temperature .C Shelf position from bottom Temperature .C Hours:Mi ns. Beef Pot roast 1-1.5 kg 1 200-250 --2:00-2:30 Roast beef or fillet per cm of thickness - rare per cm of thickness 1 250-2701 1 190-200 0:05-0:06 - medium rare per cm of thickness 1 250-2701 1 180-190 0:06-0:08 - well done per cm of thickness 1 210-2501 1 170-180 0:08-0:10 Pork Shoulder, neck ham joint 1-1.5 kg 1 210-220 1 160-180 1:30-2:00 Chop, smoked loin chop 1-1.5 kg 1 180-190 1 170-180 1:00-1:30 Meat loaf 750 g1kg 1 170-180 1 160-170 0:45-1:00 Knuckle of pork (pre-cooked) 750 g1kg 1 210-220 1 150-170 1:30-2:00 Veal Roast veal 1 kg 1 210-220 1 160-180 1:30-2:00 Knuckle of veal 1.5-2 kg 1 210-225 1 160-180 2:00-2:30 Lamb Leg of lamb, roast lamb 1-1.5 kg 1 210-220 1 150-170 1:15-2:00 Saddle of lamb 1-1.5 kg 1 210-220 1 160-180 1:00-1:30 Operating Instructions Game Saddle of hare, haunch of hare up to 1 kg 3 220-2501 3 160-170 0:25-0:40 Saddle of venison 1.5-2 kg 1 210-220 1 160-180 1:15-1:45 Haunch of venison 1.5-2 kg 1 200-210 1 160-180 1:30-2:15 Poultry Poultry portions 4-6 pieces per 200 250 g 3 220-250 3 180-200 0:35-0:50 Chicken halves 2-4 pieces per 400500 g 3 220-250 3 180-200 0:35-0:50 Chicken, poulard 1-1.5 kg 1 220-250 1 170-180 0:45-1:15 Duck 1.5-2 kg 1 210-220 1 160-180 1:00-1:30 Goose 3.5-5 kg 1 200-210 1 150-160 2:30-3:00 Turkey 2.53.5 kg 4-6 kg 1 200-210 180-200 1 150-160 140-150 1:30-2:00 2:30-4:00 Fish (steaming) Whole fish 1-1.5 kg 2/3 210-220 2/3 160-170 0:45-1:15 1) Pre-heat the oven. Information printed in bold type indicates the preferred oven function for the dish. Type of meat Quantity Conventional O Rotitherm I Time Weight Shelf position from bottom Temperature .C Shelf position from bottom Temperature .C Hours:Mi ns. Operating Instructions Grilling To grill use the grill F oven function or dual grill Z with temperature setting z. 1 Important: Always grill with the oven door closed. 3 Always pre-heat the empty oven for 5 minutes using the grill functions! Ovenware for grilling • Use the shelf unit and universal tray together for grilling. Shelf positions • For grilling flat foods you should mainly use the 4th shelf position from the bottom. Notes on the grilling table The grilling times are only for guidance and will vary depending on the type and quality of meat or fish. • Grilling is particularly suitable for flat pieces of meat and fish. • Turn the food halfway through grilling. Grilling Table Food for grilling Shelf position from bottom Grilling time 1st side 2nd side Rissoles 4 8-10 mins. 6-8 mins. Fillet of pork 4 10-12 mins. 6-10 mins. Grilled sausages 4 8-10 mins. 6-8 mins. Beef fillet steaks, veal steaks 4 6-7 mins. 5-6 mins. Fillet of beef, sirloin (approx. 1 kg) 3 10-12 mins. 10-12 mins. Toast 1 3 2-3 mins. 2-3 mins. Toast with topping 3 6-8 mins. - 1) Do not use the universal baking tray together with the grilling shelf unit. Operating Instructions Defrosting To defrost, use the defrost A oven function without setting a temperature. Dishes for defrosting • Remove packaging and place the food on a plate on the shelf. • Do not use a plate or dish to cover as these significantly increase the defrosting time. Shelf positions • Insert the shelf in the 1st position from the bottom to defrost. Notes on the defrosting table The table below offers some guidance on defrosting times. Defrosting table Defrost-Final de- Dish ing time frosting Note Mins. time Mins. Place the chicken on an upside-down Chicken, 1000 g 100-140 20-30 saucer on a large plate. Halfway through cooking turn or cover with foil. Meat, 1000 g 100-140 20-30 Halfway through cooking turn or cover with foil. Meat, 500 g 90-120 20-30 Halfway through cooking turn or cover with foil. Trout, 150 g 25-35 10-15 Do not cover Strawberries, 300 g 30-40 10-20 Do not cover Butter, 250 g 30-40 10-15 Do not cover Do not cover Cream, 2 x 200 g 80-100 10-15 (Cream may be whipped when some of it is still slightly frozen) Flan, 1400 g 60 60 Do not cover Operating Instructions Preserving For making preserves, use the bottom heat Uoven function. Preserving jars • When making preserves, use only commercially available jars of the same size. 3 Jars with twist-off tops or with a bayonet fastening and metal containers are not suitable. Shelf positions • Use the 1st shelf position from the bottom for making preserves. Notes on preserve...

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