Tables, Tips and Recipes
Built In Fan / Steam Oven
2
Contents
Usage, Tables and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Cooking with steam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
VIGOROUS STEAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
VIGOROUS STEAM table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
PROFI HOT AIR and VIGOROUS STEAM in combined . . . . . . . . . . . . . . . . 6
PROFI HOT AIR and VIGOROUS STEAM in combined table . . . . . . . . . . . 7
INTERVAL PLUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
INTERVAL PLUS Cooking Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
INTERVAL STEAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
INTERVAL STEAM table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Baking Tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Table: Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Table for Bakes and Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Frozen Ready Meals Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Table: Meat, roasting, casseroles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Table: Roasting, casseroles, au gratin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Meat Probe Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Table SLOW COOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Grill sizes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Grilling table. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Defrosting table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Meat programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
RECIPE MENU . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
BAKING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
LEMON SPONGE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
SWEDISH CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
SPONGE CAKE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
CHEESE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
FRUIT CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
STREUSEL PLAIT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
YEAST PLAIT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
WHITE BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
3
ROASTING RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
PIZZA (for one baking tray or 2 round tins) . . . . . . . . . . . . . . . . . . . . . . . 34
POTATO GRATIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
ONION TARTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
QUICHE LORRAINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
LASAGNE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
CANNELLONI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
MEAT CASSEROLE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
FISH STEAKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
OTHER RECIPES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
POWDER CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
FROZEN PIZZA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
PRESERVING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
DRYING HERBS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
4
Usage, Tables and Tips
Cooking with steam
For steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL
PLUS or INTERVAL STEAM.
1 Warning: During VIGOROUS STEAM, do not under any circum-
stances open the oven door.
1 Important: Only water can be used as the liquid.
Cookware for steam cooking
• Cookware made of an appropriate heat and corrosion resistant mate-
rial is suitable for steam cooking.
• Chrome steel food containers are also very suitable. (See special ac-
cessories).
Oven levels
• The appropriate oven level can be found in the following table. Oven
levels are counted from the bottom to the top.
General instructions
• For cooking times longer than 30 minutes or when cooking larger
quantities of food, top up the water, if necessary.
• With the oven function VIGOROUS STEAM take out the grease filter;
otherwise, cooking time is longer.
• If the appliance is not used for prolonged periods, thoroughly rinse
out the water drawer, connecting hoses and steam generator (see
chapter Care and Cleaning).
Notes on the tables
The following tables give the required temperature settings, cooking
times and oven levels for a selection of typical dishes.
• Temperatures and cooking times are for guidance only, as these will
depend on the composition and size of the food to be cooked, the
quantity and type of ovenware.
• If you cannot find the settings for a particular recipe, look for the
one that is most similar.
• Unless otherwise stated, the values given in the tables assume that
cooking is started with the oven cold.
5
VIGOROUS STEAM
The VIGOROUS STEAM method of preparation is suitable for all types of
food, fresh or frozen. It can be used for cooking, warming, defrosting,
poaching, or blanching vegetables, meat, fish, pasta, rice, sweet corn,
semolina and eggs.
A complete menu can be prepared at one time, on the serving dishes,
irrespective of quantity or cooking time.
For information, see Table.
VIGOROUS STEAM table
Type of food
VIGOROUS STEAM
Water via wa-
ter drawer
ml
Tempe-
rature
°C
Oven
level
Time in
mins.
Risotto 400 96 2 25-30
Rice (with liquid 1:1) 550 96 2 35-40
Cornmeal (polenta, with liquid
1:3)
550 96 2 35-40
Jacket potatoes, medium-sized 700 96 2 45-55
Boiled potatoes 550 96 2 35-40
Ratatouille 400 96 2 25-30
Brussels sprouts 550 96 2 30-35
Cauliflower, whole 700 96 2 40-45
Sauerkraut 700 96 2 50-60
Tomatoes, whole 250 75 2 15-20
Beetroot, whole 550 96 2 60-70
Kohlrabi/celery /fennel,
sliced
550 96 2 35-40
Courgettes, sliced 400 96 2 20-25
Carrots, sliced 550 96 2 30-35
Defrosting vegetables 550 60 2 30-35
Defrosting and cooking vegeta-
bles
550 96 2 30-35
Blanching vegetables 250 96 2 12-15
6
The times given are for guidance only, they will vary depending upon size and quantity..
PROFI HOT AIR and VIGOROUS STEAM in combined
By combining PROFI HOT AIR and VIGOROUS STEAM one after the
other and in the case of VIGOROUS STEAM together meat, vegetables
and accompaniments can be cooked in the oven so that they are ready
to serve at the same time.
• Start roasting the food to be roasted using the oven functionPROFI
HOT AIR.
• Put prepared vegetables and accompaniments in oven-proof dishes
and place in the oven with the roast.
• Start the VIGOROUS STEAM function and cook it all together until
ready.
3 Before you can start the VIGOROUS STEAM function, the oven must
have cooled to a temperature of around 80°C. To cool the oven down
more quickly, open the oven door to the first position for approx. 15
mins.
Blanching beans 250 96 2 20-22
Tender veal ham 1000 g 700 96 2 50-75
Smoked loin of pork 600-1000 g 700 96 2 45-55
Frankfurter / veal sausage 250 90 2 15-20
Warming meat loaf
in 1 cm slices
400 96 2 20-25
Trout, 170-300 g 400 85 2 15-25
Eggs, soft 200 96 2 8-10
Eggs, medium 200 96 2 10-12
Eggs, hard 200 96 2 15-20
Type of food
VIGOROUS STEAM
Water via wa-
ter drawer
ml
Tempe-
rature
°C
Oven
level
Time in
mins.
7
PROFI HOT AIR and VIGOROUS STEAM in combined
table
The times given are for guidance only, they will vary depending upon size and quantity.
The core temperature in meat before switching to VIGOROUS STEAM should be 60-63°C.
INTERVAL PLUS
Die Zubereitungsart INTERVAL PLUS eignet sich besonders für Speisen
mit hohem Feuchtigkeitsgehalt und zum Auftauen und Regenerieren
von Speisen.
INTERVAL PLUS Cooking Table
Type of food
PROFI HOT AIR
VIGOROUS STEAM
(Max. water amount 700ml)
Temp.
in °C
Meat
Time in
mins.
Meat and
accompaniments
Time in minutes
Oven
levels
Roast beef 1 kg,
Brussels sprouts, polen-
ta
180 50-60 30-35
1
3
Roast pork 1 kg,
potatoes, vegetables,
gravy
180 40-50 30-35
1
3
Roast veal 1 kg,
rice, vegetables
180 40-50 30-35
1
3
Art des Gargutes
INTERVAL PLUS
(Wasserzugabe max. 250ml)
Temperatur
in °C
Zeit
in Min.
Einsatz-
ebenen
Pudding / Flan in Portionsschalen 95 35-40 2
Eierstich 95 30-40 2
Gemüseterrine 95 40-50 2
Fischfilet dünn 85 15-25 2
Fischfilet dick,
kleinere Fische bis 350g
85 25-35 2
ganzer Fisch
bis 1000g
85 35-45 2
8
INTERVAL STEAM
The INTERVAL STEAM method of preparation is particularly suitable for
starting the roasting of large joints of meat and for defrosting and re-
heating food portions cooked previously.
INTERVAL STEAM table
Cooking on more than one oven level
Type of food
INTERVAL STEAM
(Max. water amount 250ml)
Temperature
in °C
Time
in mins.
Oven
levels
Reheating complete meal
6 plates, dia. 24 cm
110 15-20 2 and 4
Roast pork 1000g 180 55-65 2
Roast beef 180 55-65 2
Roast veal 1000g 180 45-55 2
Meat loaf, uncooked, 500g 180 30-40 2
Frankfurter / veal sausage 90 15-20 2
Smoked loin of pork 600-1000g
(soak for 2 hours)
180 35-45 2
Chicken 1000g 200 45-55 2
Duck 1500-2000g) 180 55-65 2
Goose 3000g 170 130-170 1
Fish fillets 90 10-15 2
Potato gratin,
Leek/potato gratin
190 40-50 2
Pasta bake 180 35-45 2
Lasagne 180 45-50 2
Misc. types of bread
500-1000g
190-200 50-60 2
Rolls 40-60g 210-220 20-25 3
Ready-to-bake rolls 30-40g 220 5-7 3
9
Cut up a whole roast before warming.
The times given are for guidance only, they will vary depending upon size and amount.
Type of food
INTERVAL STEAM
(Max. water amount 250ml)
Temperature
in °C
Time
in mins.
Oven
levels
Ready-to-bake rolls 30-40g, fro-
zen
220 5-7 3
Ready-to-bake baguettes 40-50g 200 4-7 3
Ready-to-bake baguettes 40-50g,
frozen
200 5-7 3
10
Baking
Oven function: PROFI HOT AIR or CONVENTIONAL
Baking tins
• For CONVENTIONAL dark metal and non-stick tins are suitable.
• For PROFI HOT AIR bright metal tins are also suitable.
Oven levels
• Baking with CONVENTIONAL is possible on one oven level.
• Using PROFI HOT AIR you can bake on up to 3 baking trays at the
same time:
1 baking tray:
e.g. oven level 3
1 cake tin:
e.g. oven level 1
2 baking trays:
e. g. oven levels 1 and 3
3 baking trays:
oven levels 1, 3 and 5
11
General Instructions
• Insert the tray with the bevel at the front.
• With CONVENTIONAL or PROFI HOT AIR you can also bake with two
tins next to one another on the oven shelf at the same time. This does
not significantly increase baking time.
3 When frozen foods are used the trays inserted may distort during cook-
ing. This is due to the large difference in temperature between the
freezing temperature and the temperature in the oven. Once the trays
have cooled the distortion will disappear again.
How to use the Baking Tables
The tables give the required temperature settings, baking times and
oven shelf levels for a selection of typical dishes.
• Temperatures and baking times are for guidance only, as these will
depend on the consistency of pastry or mixture, the number and the
type of baking tin.
• We recommend using the lower temperature the first time and then
if necessary, for example, if a deeper browning is required, or baking
time is too long, selecting a higher temperature.
• If you cannot find the settings for a particular recipe, look for the
one that is most similar.
• If baking cakes on baking trays or tins on more than one level, baking
time can be extended by 10-15 minutes.
• Moist recipes (for g. pizzas, fruit flans, etc.) are baked on one level.
• Cakes and pastries at different heights may brown at an uneven rate
at first. If this occurs, please do not change the temperature set-
ting. Different rates of browning even out as baking progresses.
2 With longer baking times, you can switch the oven off about 10 min-
utes before the end of the baking time, in order to utilise the residual
heat.
Unless otherwise stated, the values given in the tables assume that
cooking is started with the oven cold.
12
Baking Tables
Cakes,
Biscuits, Bread, Pies
Oven functions
Shelf-
position
Tempera-
ture
ºC
Time
Hr. : Min.
Using cake tins
Cakes in Pound Cake tins PROFI HOT AIR 1 150-160 1:00-1:10
Sandcakes/
Cakes in loaf tins
PROFI HOT AIR 1 150-160 1:15-1:30
Madeira cake PROFI HOT AIR 1 150-160 1:00-1:10
Dundee cake PROFI HOT AIR 1 130-140 2:30-3:00
CONVENTIONAL 1 140-150
Large Christmas cake
(10“)
PROFI HOT AIR 1 130 4:30-5:00
CONVENTIONAL 1 130-140
Victoria Sandwich PROFI HOT AIR 2 160 0:25-0:35
CONVENTIONAL 2 180-190
Pastry cases PROFI HOT AIR 3 180-190 0:10-0:25
Bakewell tart PROFI HOT AIR 2 160-170 0:45-0:55
Swiss roll CONVENTIONAL 3 180-200
1)
0:10-0:15
Flans & quiches PROFI HOT AIR 2 or 1 170-180 0:30-0:50
CONVENTIONAL 2 180-200
Using baking sheets
Short bread PROFI HOT AIR 3 140-150 0:40-0:50
CONVENTIONAL 3 150-170
Biscuits PROFI HOT AIR 3 150-170 0:15-0:25
CONVENTIONAL 3 180-200
Macaroons PROFI HOT AIR 3 140-150 0:25-0:35
CONVENTIONAL 3 150-170
Apple strudel PROFI HOT AIR 2 170-180
1)
0:30-0:50
Choux pastry buns CONVENTIONAL 3 200-210
1)
0:20-0:35
Buns / cup cakes PROFI HOT AIR 3 150-160
1)
0:25-0:35
CONVENTIONAL 3 190-210
13
Scones PROFI HOT AIR 3 200 0:10-0:15
CONVENTIONAL 3 220-240
Meringues CONVENTIONAL 3 100-120 3:30-4:30
Sausage rolls PROFI HOT AIR 3 170-180
1)
0:20-0:35
CONVENTIONAL 3 210-220
Pizza PROFI HOT AIR 4 180-200 0:30-0:50
CONVENTIONAL 4 200-200
Bread
Wholemeal bread CONVENTIONAL 1 220-240 0:40-0:45
White bread CONVENTIONAL 1 210-230 0:40-0:45
1) Pre-heat oven
Cakes,
Biscuits, Bread, Pies
Oven functions
Shelf-
position
Tempera-
ture
ºC
Time
Hr. : Min.
14
Baking on more than one oven level
Type of baking
PROFI HOT
AIR
PROFI HOT
AIR
Time
Hours:
Mins.
Shelf positions from
bottom
Tempe-
rature in
°C
2 levels 3 levels
Cakes/pastries/biscuits on baking trays
Cream puffs/Eclairs 1/4 --- 160-180
1)
1) Pre-heat the oven!
0:35-0:60
Dry streusel cake 1/3 --- 140-160 0:30-0:60
Biscuits
Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35
Viennese whirls 1/3 1/3/5 140 0:20-0:60
Biscuits made with sponge
mixture
1/3 --- 160-170 0:25-0:40
Pastries made with egg
white, meringues
1/3 --- 80-100 2:10-2:50
Macaroons 1/3 --- 100-120 0:40-1:20
Biscuits made with yeast
dough
1/3 --- 160-170 0:30-0:60
Puff pastries 1/3 --- 170-180
1)
0:30-0:50
Rolls 1/4 --- 160 0:30-0:45
Small cakes (20per tray) 1/4 --- 140
1)
0:25-0:40
15
Tips on Baking
Baking results Possible cause Remedy
The cake is not
browned enough at
the bottom
Wrong shelf level Place cake on a lower shelf
The cake sinks (be-
comes soggy, lumpy,
streaky)
Oven temperature too high Use a slightly lower tempera-
ture setting
Baking time too short Increase baking time
Baking times cannot be re-
duced by setting higher
temperatures
Too much liquid in the dough/
mixture
Use less liquid
Pay attention to mixing
times, especially if using
mixing machines
Cake is too dry Oven temperature too low Increase oven temperature
Baking time too long Shorten baking time
Cake browns unevenly Oven temperature too high
and baking time too short
Set a lower temperature and
increase baking time
Dough/mixture is unevenly dis-
tributed
Spread the dough/mixture
evenly on the baking tray
Cake is not cooked
within the baking
time set
Temperature too low Use a slightly higher temper-
ature setting
16
Table: Desserts
Desserts
PROFI HOT AIR Time
Shelf
position
Tempera-
ture °C
Hr. : Min.
Apple pie 2 180-190 0:45-050
Rice pudding 2 130-140 2:00-2:30
Fruit crumble 2 160 0:50-1:10
Pineapple upside down cake 2 160 0:35-0:45
Pavlova 2 130 1:00-1:10
Baked custard 2 150-160 0:45-1:00
Baked apples 2 160-170 0:40-1:00
Bread and butter pudding 2 170-180 0:40-0:55
Apple charlotte 2 180-190 0:40-0:55
Soufflé - sweet/savoury 2 170-190
1)
1) Pre-heat oven
0:30-0:45
17
AL GUSTO HOT AIR table
Table for Bakes and Gratins
Type of baking Shelf position
Temperature
°C
Time
Hr: Mins.
Pizza (thin crust) 1 180 - 200
1)
1) Pre-heat the oven
20 - 30
Pizza (with a lot of topping) 1 180 - 200 20 - 30
Tarts 1 180 - 200 45 - 60
Spinach flan 1 160 -180 45 - 60
Quiche Lorraine 1 170 - 190 40 - 50
Quark flan, round 1 140 - 160 60 - 90
Quark flan on the tray 1 140 - 160 50 - 60
Apple cake, covered 1 150 - 170 50 - 70
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread 1 250 - 270
1)
10 - 20
Puff pastry flan 1 160 - 180
1)
40 - 50
Flammekuchen (Pizza-like dish
from Alsace)
1 250 - 270
1)
12 - 20
Piroggen (Russian version of
calzone)
1 180 - 200
1)
15 - 25
Dish Oven function
Shelf
position
Tempera-
ture
°C
Time
Hr: Mins.
Pasta bake CONVENTIONAL 1 180-200 0:45-1:00
Lasagne CONVENTIONAL 1 180-200 0:25-0:40
Vegetables au gratin
1)
1) Pre-heat the oven
ROTITHERM 1 160-170 0:15-0:30
Baguettes topped with
melted cheese
1)
ROTITHERM 1 160-170 0:15-0:30
Sweet bakes CONVENTIONAL 1 180-200 0:40-0:60
Fish bakes CONVENTIONAL 1 180-200 0:30-1:00
Stuffed vegetables ROTITHERM 1 160-170 0:30-1:00
18
Frozen Ready Meals Table
Food to be
cooked
Oven function
Shelf
position
Temperature
°C
Time
Frozen pizza CONVENTIONAL 3
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
Chips
1)
(300-600 g)
1) Comments: Turn chips 2 or 3 times during cooking
ROTITHERM 3 200-220 15-25 mins.
Baguettes CONVENTIONAL 3
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
Fruit flans CONVENTIONAL 3
as per manu-
facturer’s in-
structions
as per manu-
facturer’s in-
structions
19
Roasting
Oven function: PROFI HOT AIR, CONVENTIONAL or ROTITHERM.
Roasting dishes
• Any heat-resistant ovenware is suitable for roasting. (Please read the
manufacturer's instructions.)
• Large roasting joints can be cooked directly in the tray or on the
shelf with the tray placed below
• For all lean meat, we recommend roasting these in a roasting tray
with a lid. This makes the meat more succulent.
• All types of meat, that can be browned or have crackling, can be
roasted in the roasting tin without the lid.
3 Tips on using the roasting chart
The figures in the following table are for guidance only.
• We recommend cooking meat and fish over 1 kg in weight in the
oven.
• To prevent escaping meat juices or fat from burning on to the pan,
we recommend placing some water in the roasting pan.
• Turn the meat as required (after about 1/2 - 2/3 of cooking time).
• Baste large roasting joints and poultry several times during the cook-
ing time. This will give better roasting results.
• Switch off the oven approx. 10 minutes prior to the end of the cook-
ing time in order to use the residual heat.
20
Table: Meat, roasting, casseroles
Meat Oven functions
Shelf
position
Tempera-
ture
°C
Time
Hr. : Min.
Pork
Shoulder; leg; rolled;
boned spare rib;
loin of pork
ROTITHERM 2 170-180 0:30-0:35
per 450 g/1 lb
plus 30-35 mins
Beef
Inexpensive cuts ROTITHERM 2 160-170 0:35-0:40
per 450 g/1 lb
plus 15-20 mins
Prime cuts
-rare ROTITHERM 3 or 2 150-160
1)
1) Pre-heat oven
0:15-0:20
per 450 g/1 lb
plus 15-20 mins
-medium ROTITHERM 3 or 2 150-160 0:20-0:25
per 450 g/1 lb
plus 25-25 mins
-well done ROTITHERM 2 150-160 0:30-0:35
per 450 g/1 lb
plus 25-30 mins
Yorkshire pudding
- small PROFI HOT AIR 3 200
1)
0:10-0:15
- large PROFI HOT AIR 2 180 -190
1)
0:30-0:40
Lamb ROTITHERM 2 150-160 0:30-0:35
per 450 g/1 lb
plus 30-35 mins
Veal ROTITHERM 2 170-180 0:30-0:35
per 450 g/1 lb
plus 30-35 mins
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