
Lowtemperature
cooking
Veal roast, 1 kg
Carré of pork, 1 kg
Roast beef, 1 kg
Meat,
Game
Pork roast, 1 kg
Veal roast, 1 kg
Roast beef, 1 kg
Meat loaf, 1 kg
Roast beef, 1 kg
Roast venison
"Tessine" roast
(with bacon), 1,2 kg
Poultry,
Fish
Chicken nuggets
Chicken, 1 – 1,2 kg
Duck, 1,5 – 2 kg
Turkey, 4,5 – 5,5 kg
(deep baking sheet)
Goose, 3 kg
(deep baking sheet)
1kg
-60’
terilisation times:
The stated times are only for your
orientation, they vary according
to size/quantity!
Standing time
(in switched-off oven)
ntil they begin to form beads
--
30’
30’
-55’
-60’
-60’
-60’
= Level for 1 tray
= Levels for 2 trays
= Levels for 3 trays
e
5
Page
20% less energy is used with this function than
with normal roasting.
The empty oven heats up to 90 °C in the first
10 minutes
-> Then it switches to 80 °C for the remaining time
Stated cooking time/temperatures are for your orientation
With hot air
15’
30’
- Roast until it is very hot before simmering in the pan
- Insert grease filter
- Place baking sheet on level 1 to catch drippings
- Roasting time depends on the type, weight and height
- The higher the piece of meat, the lower the
temperature of the oven
120-150
’
90/80°
160-190
’
90/80°
140-170
’
90/80°
35-40
’
170°
35-40
’
160°
40-45
’
190°
45-50
’
180°
45-50
’
170° *
50-55
’
160°
35-40
’
190° *
35-38
’
180° *
18-20
’
170° *
16-18
’
160° *
35
’
200° *
30-35
’
180° *
85-90
’
190° *
80-90
’
180° *
70-85
’
190° *
65-75
’
180° *
75-80
’
200° *
75-80
’
190° *
75-80
’
200° *
60-75
’
190° *
60-65
’
200° *
190° *
60-65
’
25-30
’
210° *
200° *
25-30
’
60-70
’
190° *
180° *
60-70
’
13-16
’
230° *
13-15
’
230° *
50-60
’
210° *
50-55
’
200° *
65-75
’
180° *
60-65
’
170° *
140-190’
180° *
170° *
140-190’
160° *
210-230’
150° *
190-220’
0°
0°
0°
0°
0°
10-12
’
200° *
10-12
’
190° *
16-20
’
200° *
16-20
’
190° *
16-20
’
200° *
16-20
’
190° *
40-45
’
200° *
40-45
’
190° *
20-25
’
200° *
20-25
’
190° *
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