Gaggenau BO 210/211 Instruction Manual

14Dish Level from Hot air Grill and Top and Cookingbelow hot air bottom heat timeTemp. °C Temp. °C Temp. °C MinutesBeefRoast beef 1,5 kg* 2 180 180 60-90Roast beef rare 1,5 kg** 2 230/180 230/180 45-50Roast beef medium 1,5 kg** 2 230/180 230/180 60-70Roast beef well done 1,5 kg** 2 230/180 90-100PorkPork roast 1,5 kg** 2 230/180 230/180 60-70Pork roast with rind 1,5 kg*** 2 180/200 180/200 60-70Smoked pork 1,5 kg** 2 180/160 40-50Leg of pork*** 2 150/200 150/200 50-60Collared roast** 2 230/180 230/180 60-70VealRoast veal** 2 230/180 230/180 60-70Leg of veal*** 2 150/180 150/180 50-60Loin of veal 2 160-170 20Stuffed breast of veal* 2 120-130 120* First brown the meat all-round in the casserole on the cooker.** Brown the meat at a high heat level, switch back to a lower temperature after 15-20 minutes.*** Cook the meat at a low temperature, set the temperature higher for the last 15-20 minutes.Note: The values given above should be looked upon as recommended values. We advise you to alwayspreheat the oven.The recommended mode is printed in bold.Roasting Table