Junker JB33UC.1 Serie Gebrauchsanleitung Seite 66

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.
Roast
Meat loaf (made from 500 g meat)
Fish, whole (300 g)
Fish, whole (700 g)
Pork
Fillet, medium (400 g)
Roast with rind (1.5 kg)
Joint, marbled, without rind, e.g. neck (1.5 kg)
Joint, lean (1 kg)
Smoked pork
Beef
Fillet, medium (1 kg)
Sirloin, medium (1.5 kg)
Pot roast (1.5 kg)*
Veal
Joint/breast of veal (1.5 kg)
Knuckle
Poultry (not stuffed)
Chicken, whole (1 kg)
Duck, whole (2 - 3 kg)
Goose, whole (3 - 4 kg)
* Roast pot roasts in ovenware with a lid
** Use shelf position 1 for tall items
Tips and tricks
Crust too thick and/or roast too dry
Crust too thin
The meat is not cooked right through
Steam in the cooking compartment is
condensing on the appliance door
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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.
~ 2D-Hot air
Shelf posi-
tion
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Check the shelf height. Reduce temperature or roasting time.
Increase the temperature or switch on the grill briefly at the end of the roasting time.
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.
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.
Tempera- Roasting time
ture in °C in minutes
170 - 180 60 - 70
160 - 170 30 - 40
160 - 170 40 - 50
170 - 180 30 - 45
160 - 170 120 - 150
160 - 170 100 - 130
170 - 180 80 - 100
160 - 180 60 - 80
180 - 190 40 - 60
180 - 190 30 - 45
170 - 180 120 - 150
160 - 170 90 - 120
160 - 170 100 - 130
170 - 180 60 - 70
160 - 170 90 - 120
150 - 160 130 - 180
% Top/bottom heating
Shelf posi- Tempera-
tion ture in °C
2 200 - 210
2 180 - 200
2 180 - 200
3 200 - 220
2 190 - 210
2 190 - 210
2 200 - 220
2 190 - 210
2 200 - 220
2 200 - 220
2 200 - 220
2 180 - 200
2 190 - 210
2 200 - 220
2 190 - 210
2** 180 - 200