Kuppersbusch CBD6550.0 - Page 33

Roasting and baking charts
User's guide
33
Guidelines for roasting
Operating mode Hot air Top/Bottom heat Hot air convection
bottom heat
Preferred settings
have a grey
background
Rack
level
Temper-
ature in
°C
Rack
level
Temp.
in °C
Rack
level
Temper-
ature in
°C
Weight
of meat
Baking
time
in min.
Type of meat
Pork
Roast pork 2 170 2 170-
190
2 160-180 2,000 120
Pork shoulder 2 180 2 180-
200
2 170-190 1,200 120
Pork fi llet 2 180 2 180-
200
2 170-190 1,000 45
Beef
Joint of beef 2 170 2
170-
190
2,000 150
Roastbeef 2 160 / 90* 2
160 /
100*
1,500 30
Beef fi llet 2 160 / 90* 2
160 /
100*
1,200 30
Veal / lamb
Lamb roast 2 160 2
170-
180
1,000 140
Roast veal 2 160 2
170-
180
1,000 90
Steak
Rump steak
(browned
beforehand)
2 120** 2 120** 300 10
T-bone steak
(browned
beforehand)
2 180** 2
180-
200**
1,000 6