User manual

10.9 Roasting with Turbo Grilling
Beef
Food Quantity Temperature
(°C)
Time (min) Shelf posi-
tion
Roast beef or fillet: rare per cm. of thick-
ness
190 - 200
1)
5 - 6 1
Roast beef or fillet: medium per cm. of thick-
ness
180 - 190 6 - 8 1
Roast beef or fillet: well
done
per cm. of thick-
ness
170 - 180 8 - 10 1
1)
Preheat the oven.
Veal
Food Quantity Temperature
(°C)
Time (min) Shelf posi-
tion
Roast veal 1 kg 160 - 180 90 - 120 1
Knuckle of veal 1.5 - 2 kg 160 - 180 120 - 150 1
Lamb
Food Quantity Temperature
(°C)
Time (min) Shelf posi-
tion
Leg of lamb, roast lamb 1 - 1.5 kg 150 - 170 100 - 120 1
Saddle of lamb 1 - 1.5 kg 160 - 180 40 - 60 1
Poultry
Food Quantity Temperature
(°C)
Time (min) Shelf posi-
tion
Poultry portions 200 - 250 g each 200 - 220 30 - 50 1
Half chicken 400 - 500 g each 190 - 210 35 - 50 1
Chicken, poulard 1 - 1.5 kg 190 - 210 50 - 70 1
Duck 1.5 - 2 kg 180 - 200 80 - 100 1
Goose 3.5 - 5 kg 160 - 180 120 - 180 1
Turkey 2.5 - 3.5 kg 160 - 180 120 - 150 1
Turkey 4 - 6 kg 140 - 160 150 - 240 1
10.10 Grilling in general
WARNING!
Always grill with the oven
door closed.
• Always grill with the maximum
temperature setting.
• Set the shelf into the shelf position as
recommended in the grilling table.
• Always set the deep pan to collect the
fat into the first shelf position.
• Grill only flat pieces of meat or fish.
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