CONSTRUCTA ch1302.0 Gebrauchsanleitung Seite 110

Roast
Pork
Fillet, medium (400 g)
Roast with rind (1.5 kg)
Joint, marbled, without rind,
e.g. neck (1.5 kg)
Roast, lean (1 kg)
Smoked pork
Meat loaf
(made from 500 g meat)
Beef
Fillet, medium (1 kg)
Sirloin, medium (1.5 kg)
Pot roast (1.5 kg)*
Veal
Veal joint/breast (1.5 kg)
Knuckle
Poultry (unstuffed)
Chicken, whole (1 kg)
Duck, whole (2 3 kg)
Goose, whole (3 4 kg)
Fish, whole
H 300 g
H 700 g
* Roast pot roasts with a lid on the roasting dish
** Use shelf height 1 for large amounts
Tips and tricks
Crust too thick and/or roast too dry Check the shelf height. Reduce temperature or roasting time.
Crust too thin
110
3 Hot air
Shelf Tempera
height ture in ºC
1 170 180
1 160 170
1 160 170
1 170 180
1 160 180
1 170 180
1 180 190
1 180 190
1 170 180
1 160 170
1 160 170
1 170 180
1 160 170
1 150 160
1 160 170
1 160 170
Increase the temperature or switch on the grill briefly at the end
of the roasting time.
% Top/bottom heat
Baking Shelf
time height
(minutes)
30 45 3
120 150 2
100 130 2
80 100 2
60 80 2
60 70 2
40 60 2
30 45 2
120 150 2
90 120 2
100 130 2
60 70 2
90 120 2
130 180 2**
30 40 3
40 50 2
Tempera
ture in ºC
200 220
190 210
190 210
200 220
190 210
200 210
200 220
200 220
200 220
180 200
190 210
200 220
190 210
180 200
180 200
180 200