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General information on roasting,
baking and steam cooking
Roasting with hotair and
top/bottom heat
The length of roasting time depends on the kind of
meat, weight and height of the roast. Basically you
reckon per cm height of meat:
• Beef, game 15 – 18 minutes
• Pork, veal 15 – 18 minutes
• Fillet, roastbeef 10 – 12 minutes.
The higher the roast is, the lower the temperature
needs to be.
The doneness can be checked by pressing the meat
down with a spoon. If the roast does not give way, it is
done.
Leave the roast covered for about 10 minutes before
cutting, so that very little juice then runs out.
Roasting on the wire shelf
Place roast on wire shelf with its serving side turned
upward. Insert the baking sheet to collect the juice in
the runner below.
Baking and roasting in the
pan or baking sheet
Place large deep–frozen pastries, e.g. pizza, on the
baking sheet covered with foil to avoid distortion of the
baking sheet from large temperature differences.
Put lean meat, game or meat loaf directly into the drip
pan or onto the kebing sheet.
In case there is need for a roasting time of more than
an hour, put the ingredients for the gravy into the pan
only half an hour before the end of cooking time, have
them browned and fill in a little hot water.
Bake- and roastware
At baking or roasting with hot-air or pizza function you
can use dark and bright baking moulds, baking pottery,
heat–resistant moulds and pots. Do exclusively make
use of suitable and temperature–resistant baking tins
and roasting dishes. Bright sheets and molds do, ho-
wever, extend the baking and roasting times. Please
observe manufacturer‘s instructions.
All kitchenware with a temperature resistance of min.
100 °C is suitable for steam cooking – not for interval
cooking.
In the according runner level baking moulds and roa-
sting dishes are put onto the baking sheet.
Temperature selection
The hot air function is faster than ordinary functions in
supplying the food with heat. Therefore, set the tempe-
rature by about 25 °C lower than recommended in
reciepes for top and bottom heat.
Grease filter
Grease filter to be hooked in with all roasting procedu-
res with hotair and when turbogrilling, this protects the
interior of the oven from excessive soiling.
Grease filter has to be removed when baking as the
baking time would otherwise be extended.
Preheating
As the set temperature is reached within a very short
time, preheating of the oven before inserting the food
is not necessary for most of the baking and roasting
operations, see baking and roasting charts on page 9.
We recommend preheating with:
– Meat dishes and short–roasts, such as fillet, roast-
beef, schnitzel or cutlet. The meat pores are
quicker closed and the item to be roasted remains
juicy.
– Fancy biscuits that tend to spread easily, rolls,
quiches, Swiss rolls.
For this purpose and before insertion of the items the
oven is heated up until the temperature signal lamp
goes out.
Introduction for using the
baking chart
In case of too high temperatures a cake overcrusts too
fast, it will collapse or will not rise properly, because on-
ly an insufficient amount of water is extracted.
If the baking operation takes too long or if the cake
does not brown enough as expected, you may select
a higher setting.
The even browning of the cake can be improved by re-
ducing the baking temperature (by about 10° C). Then
prolonging of the baking time is necessary.
You might also have to change the baking time even
if you exactly followed the instructions given in the reci-
pe, as the size of eggs, the binding quality of the flour
and the material of which the mould is made can vary.
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