25
HOT AIR
Round heater and the fan will operate. The fan installed
in the back wall of the oven cavity makes sure the hot air
constantly circulates around the roast or pastry.
2
Roasting meat:
Use enamel coated, tempered glass, clay, or cast iron
pan or tray. Stainless steel trays are not suitable as they
strongly refl ect the heat.
Provide enough liquid during the cooking process to
prevent the meat from burning. Turn the meat during
roasting. The roast will remain juicier if you cover it.
Food Weight (g) Guide level (from
the bottom)
Temperature Cooking time
(min)
MEAT
Pork roast, including skin 1500 2 170-180 140-160
Pork belly 1500 2 170-180 120-150
Chicken, whole 1200 2 180-190 60-80
Duck 1700 2 160-170 120-150
Goose 4000 2 150-160 180-200
Turkey 5000 2 150-170 180-220
Chicken breast 1000 2 180-190 70-85
Stuffed chicken 1500 2 170-180 100-120
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