31
Veal
Pork
Miscellaneous
Roasting tips
Food Amount Accessories Level Type of heating Temperature in °C Cooking time
in min.
Joint of veal, marbled 1 kg wire rack + baking tray 2 Hot air + Steam 160 170 60 70
Joint of veal, lean 1 kg wire rack + baking tray 2 Hot air + Steam 160 170 50 - 60
Veal back* 1 kg wire rack + baking tray 2 Hot air + Steam 160 - 180 15 25
Breast of veal, stuffed 1.5 kg wire rack + baking tray 2 Hot air + Steam 140 - 160 75 - 120
Viennese boiled beef 1.5 kg baking tray 2 Hot air + Steam 100 120 150
* Sear first
Food Amount Accessories Level Operating mode Temperature in°C Cooking time
in min.
Joint without rind (e.g.
neck)
1.5 kg wire rack + baking tray 2 Hot air + Steam 170 180 70 80
Joint with rind (crack-
ling)
1.5 kg wire rack + baking tray 2 Steam 100 20 25
Hot air + Steam 140 - 160 40 50
Hot air 210 - 220 20
Fillet of pork* 0.5 kg wire rack + baking tray 2 Hot air + Steam 160 - 180 20 30
Fillet in puff pastry 1 kg baking tray 2 Hot air + Steam 180 200 40 60
Smoked pork on the
bone
1 kg wire rack + baking tray 2 Hot air + Steam 120 140 60 70
Smoked pork ribs sliced baking tray 2 Steam 100 15 - 20
Rolled roasting joint 1.5 kg wire rack + baking tray 2 Hot air + Steam 170 180 70 80
* Sear first
Food Amount Accessories Level Operating
mode
Temperature
in°C
Cooking time in min.
Meat loaf made from 0.5 kg
minced meat
baking tray 2 Hot air + Steam 140 - 150 45 60
Saddle of venison on
the bone*
0.6 - 0.8 kg wire rack +
baking tray
2 Hot air + Steam 150 15 - 30
Boned leg of lamb 1.5 kg wire rack +
baking tray
2 Hot air + Steam initially 150 up to core temperature 65 °C
then 60 20
Saddle of lamb on
the bone*
1.5 kg wire rack +
baking tray
2Hot air + Steam160 170 15 25
Rabbit portions 1.5 kg wire rack +
baking tray
2Hot air + Steam150 160 40 60
Wiener sausages - perforated +
baking tray
3
1
St
eam 80 - 85 12 - 18
Bavarian veal sau-
sages
-perforated +
baking tray
3
1
Steam 80 - 85 15 - 20
Meat loaf / liver loaf 1 - 1.5 kg Tin on wore
rack
2 Hot air + Steam 110 up to core temperature 80 °C
Roulades* 0.15 kg each baking tray 2 Hot air + Steam 90 80
* Sear first
Using the roasting set Using the roasting set will give optimum results and the cooking compartment will stay
as clean as possible. You can purchase the roasting set as an accessory from specialist
retailers (see section: Accessories)
When is the roast ready? Use the core temperature sensor supplied
The roast is too dark and the outside is
burnt in places.
Check the shelf height and temperature.
The roast looks good but the juices are
burnt.
Next time, choose a smaller roasting dish or add more liquid.
The roast looks good, but the juices are
too clear and watery.
Next time, choose a larger roasting dish or add less liquid.
