User manual

Food Top / Bottom Heat Time (min) Comments
Temperature
(°C)
Shelf position
Veal 190 2 90 - 120 On a wire shelf
and a deep
pan
English roast
beef rare
210 2 44 - 50 On a wire shelf
and a deep
pan
English roast
beef medium
210 2 51 - 55 On a wire shelf
and a deep
pan
English roast
beef well done
210 2 55 - 60 On a wire shelf
and a deep
pan
Shoulder of
pork
180 2 120 - 150 On a deep pan
Shin of pork 180 2 100 - 120 2 pieces on a
deep an
Lamb 190 2 110 - 130 Leg
Chicken 200 2 70 - 85 Whole on a
deep pan
Turkey 180 1 210 - 240 Whole on a
deep pan
Duck 175 2 120 - 150 Whole on a
deep pan
Goose 175 1 150 - 200 Whole on a
deep pan
Rabbit 190 2 60 - 80 Cut in pieces
Hare 190 2 150 - 200 Cut in pieces
Pheasant 190 2 90 - 120 Whole on a
deep pan
Fish
Food Top / Bottom Heat Time (min) Comments
Temperature
(°C)
Shelf position
Trout / Sea
bream
190 2 40 - 55 3 - 4 fishes
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