User manual

Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Meat loaf 750 g - 1
kg
Conventional
Cooking
1 170 - 190 50 - 60
Porkknuckle
(precooked)
750 g - 1
kg
Conventional
Cooking
1 200 - 220 90 - 120
Veal
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Roast veal
1 kg
Conventional
Cooking
1 210 - 220 90 - 120
Knuckle of
veal
1.5 - 2 kg
Conventional
Cooking
1 200 - 220 150 - 180
Lamb
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Leg of lamb,
roast lamb
1 - 1.5 kg
Conventional
Cooking
1 210 - 220 90 - 120
Saddle of
lamb
1 - 1.5 kg
Conventional
Cooking
1 210 - 220 40 - 60
Game
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time
(min)
Saddle of
hare,
leg of hare
up to 1 kg
Conventional
Cooking
1
220 - 240
1)
30 - 40
Saddle of
venison
1.5 - 2 kg
Conventional
Cooking
1 210 - 220 60 - 90
Haunch of
venison
1.5 - 2 kg
Conventional
Cooking
1 200 - 210 90 - 120
1)
Preheat the oven
Poultry
Type of
meat
Quantity
Oven func-
tion
Shelf po-
sition
Tempera-
ture (°C)
Time (min)
Poultry
portions
200 - 250 g
each
Conventional
Cooking
1 220 - 250 20 - 40
Half chick-
en
400 - 500 g
each
Conventional
Cooking
1 220 - 250 35 - 50
Chicken,
poulard
1 - 1.5 kg
Conventional
Cooking
1 220 - 250 50 - 70
14
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