Manual

15
Standing time
At the end of the cooking time, switch the oven off and leave
the roast to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the cooking times specified.
Meal Setting Level Temperature in ºC Time in minutes
(per 500 g)
Duck
3
1 180* 20 + 20
%
2 190 - 200* 20 + 20
Beef
Slow roast joint
3
1 140* 40 + 40
%
2 150* 40 + 40
Top side / top rump
3
1 160* 30 + 25
%
2 190* 30 + 25
Lamb
Leg
3
1 170* 30 + 25
%
2 200* 30 + 25
Shoulder (bone-in)
3
1 170* 25 + 20
%
2 200* 25 + 20
Shoulder (boned and rolled)
3
1 170* 30 + 25
%
2 200* 30 + 25
Rack of lamb
3
1 180* 25 + 25
%
2 200* 25 + 25
Pork
Roast joint
3
1 180* 35 + 35
%
2 180* 35 + 35
Loin joint
3
1 180* 30 + 30
%
2 180* 30 + 30
Belly
3
1 160* 30 + 25
%
2 190* 30 + 25
Gammon
Joint
3
1 160* 30 + 30
%
2 190* 30 + 30
Chicken
Whole chicken
3
1 170 - 180* 20 + 25
%
2 190 - 200* 20 + 25
Portion (boned)
3
1 190* 20 + 25
%
2 200 - 210* 20 + 25
Quarter
3
1 190* 20 + 25
%
2 200 - 210* 20 + 25
Turkey
Drumstick
3
1 180* 20 + 20
Crown
3
1 160* 25 + 20
Whole
3
1 150 - 160* 25 + 25
Complete Meal
with beef
3
1 + 3 160* 30 + 25**
with chicken
3
1 + 3 180* 20 + 25
* Preheat oven
* + time for Yorkshire pudding