11.7 Roasting
Food Preheating
time (min)
Heat setting Time (min) Shelf posi-
tion
Accessories
Beef / Beef
boned
15 5 60 - 70 2 Trivet in
Grill-/Roast-
ing pan
Mutton /
Lamb
15 5 65 - 75 2 Trivet in
Grill-/Roast-
ing pan
Fish trout 15 4 40 - 40 3 Trivet in
Grill-/Roast-
ing pan
Pork / Veal /
Ham
15 5 80 -90 2 Grill-/Roast-
ing pan
Chicken 15 5 80 - 90 2 Trivet in
Grill-/Roast-
ing pan
Turkey /
Goose
15 5 150 - 180 2 Trivet in
Grill-/Roast-
ing pan
Duck 15 4 120 - 130 2 Trivet in
Grill-/Roast-
ing pan
Pheasant 15 5 65 - 75 2 Trivet in
Grill-/Roast-
ing pan
Rabbit 15 5 120 - 140 2 Trivet in
Grill-/Roast-
ing pan
11.8 Grilling in general
WARNING!
Always grill with the oven
door closed.
• Always grill with the maximum
temperature setting.
• Set the shelf into the shelf position as
recommended in the grilling table.
• Always set the deep pan to collect the
fat into the first shelf position.
• Grill only flat pieces of meat or fish.
The grilling area is set in centre of the
shelf.
ENGLISH 23
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