User guide

Veal
Type of meat Quantity Level Temperature
(°C)
Time (h:min)
Roast veal 1 kg 1 160 - 180 1:30 - 2:00
Knuckle of veal 1.5 - 2 kg 1 160 - 180 2:00 - 2:30
Lamb
Type of meat Quantity Level Temperature
(°C)
Time (h:min)
Roast lamb, leg of lamb 1 - 1.5 kg 1 150 - 170 1:15 - 2:00
Saddle of lamb 1 - 1.5 kg 1 160 - 180 1:00 - 1:30
Game
Type of meat Quantity Level Temperature
(°C)
Time (h:min)
Saddle of hare, leg of
hare
1)
Up to 1
kg
3 220 - 250 0:25 - 0:40
Loin of Game 1.5-2 kg 1 210 - 220 1:15 - 1:45
Leg of Game 1.5 - 2 kg 1 200 - 210 1:30 - 2:15
1)
pre-heat oven
Poultry
Type of meat Quantity Level Temperature
(°C)
Time (h:min)
Poultry pieces per
200-250g
1 200 - 220 0:35 - 0:50
Half chicken per
400-500g
1 190 - 210 0:35 - 0:50
Poultry 1 - 1.5 kg 1 190 - 210 0:45 - 1:15
Duck 1.5 - 2 kg 1 180 - 200 1:15 - 1:45
Goose 3.5 - 5 kg 1 160 - 180 2:30 - 3:30
Turkey 2.5 - 3.5
kg
1 160 - 180 1:45 - 2:30
Turkey 4 - 6 kg 1 140 - 160 2:30 - 4:00
10.20 Defrosting
• Put the food out of the packaging and
set it on a plate on the oven shelf.
• Do not cover with a plate or bowl. This
can extend the time to defrost very
much.
• Put the oven shelf in the first shelf lev-
el from the bottom.
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