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Roasting Table
Insert either the tray or universal tray into the 1st shelf support rail.
Hot Air
Food to be roasted
Tempera-
ture in °C
Shelf position
Roasting
time
in minutes
1 Level 2 Levels
Pork
1 kg Pork joint
(spare rib/ham joint,
roasting joint), per cm
thickness
150-160 2 --- 14-20
Smoked pork loin, per
cm thickness
150-160 2 --- 10-15
Meat loaf 160-170 2 --- 60-70
Beef
Beef joint, per cm
thickness
150-160 2 --- 18-20
Fillet of beef, per cm
thickness
190-200* 2 --- 6-8
Sirloin, per cm thick-
ness
190-200* 2 --- 8-10
Veal
Veal joint, per cm thick-
ness
170-180 2 --- 14-17
Lamb
Leg of lamb (1800 g) 170-180 2 --- 90
Roasting smaller items on the baking tray
Sausages “cordon
bleu”
220-230* 3 4+1 5-8
Sausages 220-230* 3 4+1 12-15
Escalope or chop coat-
ed with breadcrumbs
220-230* 3 4+1 15-20
Rissoles 210-220* 3 4+1 15-20
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