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Oven levels
When grilling smaller quantities, place the
roasting tin at the top of the oven (shelf 4).
Dishes which require a longer cooking time
should be placed lower in the oven (shelf 3).
This also applies when grilling dishes with
larger surface areas.
Roasting when the dish is covered or uncovered
If the meat is covered when roasted, e.g. in a
casserole, it will retain its juices and little or
no smoke will develop. When roasted in an
open roasting tin it will brown and crisp more
quickly.
Roasting in the roasting tin
The oven’s roasting tin is ideal for roasting
large joints, weighing over 1 kg.
Dark meat such as beef, game and mutton will
brown more quickly than light meat, such as
veal, pork and poultry. Light meat and fish filets
will not be as brown on the outside, even when
they are done to juicy perfection on the inside.
Preventing smoke emission
Smoke caused by burning grease will often
develop when meat is grilled directly on the
rack. The smoke development can be
minimised by filling the roasting sheet with
water and placing it underneath the grill rack.
This will, of course, result in increased
condensation.
Grilling large pieces of meat without a roasting
spit
For large pieces of meat, use the setting.
The ventilator ensures you that the heat is
distributed evenly. This means that the oven
does not need a roasting spit.
Time table for grilling (The figures in this table are guidelines).
Grill dish temperature ridge level* time in mins.
1st side 2nd side
Pork cutlet DDD 4 7 - 9 5 - 7
Fillet of pork DDD 3 9 - 11 5 - 9
Fillet of beef DDD 3 9 - 11 9 - 11
Slices of liver DDD 4 2 - 3 2 - 3
Veal steak DDD 4 7 - 9 5 - 7
Half a chicken DDD 3 9 - 14 9 - 11
Sausages DDD 4 7 - 9 5 - 6
Meatballs DDD 4 7 - 9 5 - 6
Fillet of fish DDD 4 5 - 6 3 - 4
Toast DDD 4 2 - 4 2 - 3
time in mins.
Whole chicken (1kg) DDD 2 50 - 60
Rolled roast (1 kg) DDD 2 50 - 60
*Shelf height from the bottom.
Table for baking
Dish temp in °C ridge level time in min.
Starters
Lasagne 200 - 220 2 20 - 25
Oven-baked pasta 200 - 220 2 25 - 30
Creole rice 200 - 230 2 20 - 25
Meat
Roast beef 160 - 180 2 65 - 90
Roast pork 160 - 170 2 70 - 100
Roast veal 170 - 180 2 65 - 90
Veal fillet 170 - 190 2 35 - 45
Leg of lamb 140 - 160 2 100 - 130
Roastbeef 180 - 190 2 40 - 45
Roast chicken 180 2 70 - 90
Roast duck 170 - 180 2 100 - 160
Roast rabbit 160 - 170 2 80 - 100
Roast hare 170 - 180 1 30 - 50
Fish 160 - 180 2 - 3 dependent on size
Pizza 200 - 220 2 - 3 25 - 35
Cakes
Biscuits 160 - 180 2 - 3 35 - 45
Fruit tart 180 - 200 2 - 3 40 - 50
Cake 140 - 150 2 - 3 25 - 35
Croissant 170 - 180 2 - 3 40 - 60
Fruit cake 160 1 - 2 25 - 35
Sponge-finger pudding 170 - 180 2 - 3 30 - 40
Bread 200 - 220 2 - 3 40
Toast 230 - 250 1 - 2 7
The figures in this table are guidelines.
When baking with top and bottom heat set the oven to a temperature about 20 °C higher.
*shelf height from the bottom
