Roasting
77
Pork, veal, lamb and fish
Meat/Fish
1) 2)
[°C]
[W]
[min]
Roast pork (Leg, shoulder, neck),
appr
ox. 1 kg
3)
/
170–190 – 110–130
/
180 150 90–100
Gammon joint, approx. 1 kg
/
170–190 – 70–80
/
180 150 60–70
Meat loaf, approx. 1 kg
/
160–180
4)
– 65–75
/
180
4)
300 35–45
Veal, approx. 1 kg
/
170–190 – 80–100
/
180 150 70–80
Leg of lamb, approx. 2 kg
/
170–190 – 110–130
/
180 150 90–110
Saddle of lamb, approx. 2 kg
3)
/
170–190 – 60–80
Fish, whole, approx. 1.5 kg
/
160–180 – 45–55
/
170 150 35–45
F
an plus / Auto roast / MW + Fan plus / MW + Auto roast
T
emperature / Microwave power level in Combination programmes / Duration
1)
Ro
ast in a covered dish. When roasting on the rack, set the temperature approx. 20 °C
lower than for roasting in a covered oven dish.
2)
Do
not select a higher temperature than that advised. The meat will become brown, but
will not be cooked properly.
3)
Do not cover the food.
4)
Do not use Rapid heat-up
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