Roasting
When roasting, use the Roasting or the Top Bottom Heat mode.
The roasting guide contains the required temperatures, roasting times and oven rack positions for various kinds of meat. The figures stated are approximate figures only.
We recommend cooking meat and fish weighing over 1 kg in the oven.
For lean meat and fish, use Top Bottom Heat. For all other kinds of meat we recommend Roasting mode.
Add a little liquid to prevent roasting juices or fat from getting burned onto the pan surfaces.
Turn the food over after about half or two thirds of the cooking time.
Allow the oven to cool down enough to ensure there is no risk of burning yourself.
This roasting guide is intended as a guide only, individual tastes and cuts of meat will vary.
Setting Roasting Mode
Press Manual Cook in the Main Menu screen.
Select Roasting in the cooking mode screen.
Press Temp. to set the desired cooking temperature. Press J or K to raise or lower the numbers, then press ! to save the settings.
You can also use the number pad icon to set the cooking temperature directly, then press OK.
If desired, press Time.
And press Cook Time or Cooking ends at. to set the cook time or cooking end time. Press J or K to raise or lower the numbers, then press ! to save the settings.
You can also use the number pad icon to set the cooking time directly, then press OK.
Press the Start/Stop button on the control panel. The oven starts to preheat.
If the cook time is set, the remaining time appears in the display. If a cooking end time is set, the start time appears in the display.
A chime sounds once preheating is complete.
A chime sounds at the end of the set cook time and a notification appears in the display. Open the oven door and remove the food.
Recommended Roasting Guide
Food | Rack Position | Roasting  | Top Bottom Heat  | |||
|---|---|---|---|---|---|---|
Temp. (℃) *1 | Time (minute) | Temp. (℃) *1 | Time (minute) | |||
Beef (approx. 1 kg) | 2 | 190 | 50-70 | 200 | 70-90 | |
Venison (approx. 1 kg) | 2 | 180 | 75-100 | 200-230 | 100-120 | |
Leg of lamb (approx. 1 kg) | 2 | 180 | 110-130 | 200 | 150 | |
Poultry (approx. 1 kg) | 2 | 210 | 50-60 | 200-220 | 70-90 | |
Poultry (approx. 2 kg) | 2 | 200 | 60-80 | 200-220 | 110-120 | |
Poultry (approx. 4 kg) | 2 | 180-190 | 120-140 | 190-210 | 130-150 | |
Whole fish (approx. 1.5 kg) | 2 | 160-180 | 35-55 | 200-220 | 35-55 | |
Set the pot roasting temperature 20 °C higher.
Tips for Roasting
For better roasting results, baste joints and poultry with their own juices a number of times during the roasting process.
Use heat resistant dishes when roasting (follow manufacturer’s instructions).
Stainless steel roasting pans are only of limited use, as they reflect the heat to a very large extent.
When using dishes with plastic handles, ensure that the handles are heat resistant (follow manufacturer’s instructions).
Large items for roasting or a number of items can be placed directly on the wire grill above the deep pan (or baking tray) (e.g. turkey, goose, 3~4 chickens, 3~4 knuckles of veal).
Lean meat should be roasted in a roasting tray with a lid (e.g. veal, braised beef, deep frozen meat). This keeps the juices in the meat.
Pour enough water into the deep pan (or baking tray) to prevent smoke generation when you use roasting mode.
Clean the oven as soon as possible after use if you are roasting in an open-topped tin or dish. It is easier to remove fat splashes when the oven is still warm.