User manual

43
Settings – roasting (in traditional oven, fan oven and combination oven)
Conv. Oven
125
225
160
180
180
180
200
160
160
200
160
130
160
200
* Finish by browning off at 250˚C for approx. 10-15 mins.
These settings are for guidance only. See also section “Advice and tips on
use of oven”
Mins
Mins
Roasting
Beef
Rare-roasted
Rump joints (browning)
(roasting)
Fully-roasted
Veal
Fillet
Lamb
Leg/shoulder/saddle
Pork
Roast joint/rib*
Roast pork (slow-roasted)*
Ham
Poultry
Chicken pieces
Duck*
Duck (slow-roasted)*
Turkey (whole, stuffed)
Turkey breast
2
3
-
2
3
3
3
3
2
3
2
2
1-2
3
In oven
In oven
Fan oven
125
200
150
160
160
160
175
150
150
175
150
-
150
175
Combi-
oven
125
200
150
160
160
160
175
150
150
175
150
-
150
175
˚C
˚C
90
10 total
50-60
90-120
50-60
50-60
60
90
90
45
55-60
5 hours
50
60
65
65
-
70-75
65
65
70
70
70-75
-
-
-
-
62
of the meat per kg meat