Bedienungsanleitung Constructa CF232253 (Seite 63 von 72) (Deutsch, Englisch, Holländisch, Französisch)

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Roasting table

The roasting time and temperature depend on the size, height,

type and quality of the item.

As a general rule: the larger the item, the lower the temperature

and the longer the roasting time.

The information in the table is a guideline, and relates to items

cooked without a lid. The values may vary depending on the

type and quantity of the meat/fish and on the roasting dish.

You should set the lower of the specified temperatures the first

time. This will generally allow more even browning.

At the end of the roasting time, switch the oven off and leave

the roast to rest for approximately 10 minutes in the cooking

compartment with the door closed. The recommended rest time

is not included in the given roasting times.

The information in the table is for food placed in a cold oven

and for meat/fish taken directly from the refrigerator.

Tips and tricks

Grilling

Caution!

Material damage due to effect of heat: The temperature

generated in the cooking compartment is very high. Keep the

appliance door closed when using the grill. Never grill with the

appliance door open.

For grilling, always use the wire rack and universal pan. Insert

the wire rack at the shelf position indicated in the grilling table.

To prevent the oven from becoming dirty, insert the universal

pan one level lower. Always place the food to be grilled in the

centre of the wire rack

Note: Always use the universal pan in the standard position

(not the other way up).

If you are grilling more than one piece of meat, make sure that

they are the same sort of meat and that they are of similar

thickness and weight.

3 2D-Hot air % Top/bottom heat

Item Shelf

height

Tempera-

ture in °C

Roasting time in

minutes

Shelf

height

Tempera-

ture in °C

Meat loaf (made using 500 g meat) 1 170  180 60  70 2 200  210

Fish, whole (300 g) 1 160  170 30  40 3 180  200

Fish, whole (700 g) 1 160  170 40  50 2 180  200

Pork

Fillet, medium-sized (400 g) 1 170  180 30  45 3 200  220

Roast with rind (1.5 kg) 1 160  170 120  150 2 190  210

Joint, marbled, without rind, e.g. neck (1.5 kg) 1 160  170 100  130 2 190  210

Roast, lean (1 kg) 1 170  180 80  100 2 200  220

Smoked pork 1 160 - 180 60  80 2 190  210

Beef

Fillet, medium-sized (1 kg) 1 180  190 40  60 2 200  220

Sirloin, medium-sized (1.5 kg) 1 180  190 30  45 2 200  220

Pot roast (1.5 kg)* 1 170  180 120  150 2 200

 220

Veal

Veal joint/breast (1.5 kg) 1 160  170 90  120 2 180  200

Knuckle 1 160  170 100  130 2 190  210

Poultry (unstuffed)

Chicken, whole (1 kg) 1 170  180 60  70 2 200  220

Duck, whole (2 - 3 kg) 1 160 - 170 90  120 2 190  210

Goose, whole (3 - 4 kg) 1 150  160 130  180 2** 180  200

* Roast pot roasts with a lid on the roasting dish

** Use shelf height 1 for tall items

Crust too thick and/or roast too dry Check the shelf height. Reduce temperature or roasting time.

Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.

The meat is not cooked right through Remove any accessories that are not required from the cooking compartment. Increase

the roasting time. Check the core temperature of the roast using a meat thermometer.

Steam in the cooking compartment is

condensing on the appliance door

The steam dries during the course of the cooking. If there is an excessive volume of

steam, you can carefully open the door briefly to dissipate the steam more quickly.

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