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Example
Sirloin, medium-rare
Roast beef, medium
Leg of lamb
Potato gratin*
Toast
Grilled fish
*
The bake should be no taller than 2 cm.
** Slide the enamelled tray in at level 1.
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The table does not contain
information for the weight of the
roast.
How can you tell when the roast
is ready?
The roast is too dark and the
crackling is partly burnt.
The roast looks good, but the
juices are burnt.
The roast looks good, but the
juices are too clear and watery.
PQ
All manuals and user guides at all-guides.com
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Amount
Ovenware
1 kg
Uncovered
1 kg
Uncovered
1.5 kg
Uncovered
Soufflé mould
or enamel tray
Wire grill
300 g
Wire grill**
Select the next lowest weight from the instructions and extend
the time.
Use a meat thermometer (available from specialist shops) or
carry out a "spoon test". Press down on the roast with a spoon.
If it feels firm, it is ready. If the spoon can be pressed in, it needs
to be cooked for a little longer.
Check the shelf position and temperature.
Next time, use a smaller roasting dish or add more liquid.
Next time, use a larger roasting dish or add less liquid.
Level Type of
Temperature
heating
in ºC, grill
R
1
230-240
R
1
240-250
R
1
160-180
R
2
150-170
x
4
setting 3
x
4
setting 1-2
Cooking
time in
minutes
30
50
120
60
4-5
25
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