User manual

TYPE OF DISH Quantity Shelf position
Temperature
[°C]
Time [min]
Roast beef or fillet,
rare
per cm of thick-
ness
1 or 2
190 - 200
1)
5 - 6
Roast beef or fillet,
medium
per cm of thick-
ness
1 or 2
180 - 190
1)
6 - 8
Roast beef or fillet,
well done
per cm of thick-
ness
1 or 2
170 - 180
1)
8 - 10
1) Preheat the oven.
Pork
TYPE OF DISH Quantity Shelf position
Temperature
[°C]
Time [min]
Shoulder, neck, ham
joint
1 - 1.5 kg 1 or 2 160 - 180 90 - 120
Chop, spare rib 1 - 1.5 kg 1 or 2 170 - 180 60 - 90
Meat loaf 750 g - 1 kg 1 or 2 160 - 170 50 - 60
Pork knuckle (pre-
cooked)
750 g - 1 kg 1 or 2 150 - 170 90 - 120
Veal
TYPE OF DISH Quantity Shelf position Temperature
[°C]
Time [min]
Roast veal 1 kg 1 or 2 160 - 180 90 - 120
Knuckle of veal 1.5 - 2 kg 1 or 2 160 - 180 120 - 150
Lamb
TYPE OF DISH Quantity Shelf position Temperature
[°C]
Time [min]
Leg of lamb, roast
lamb
1 - 1.5 kg 1 or 2 150 - 170 100 - 120
Saddle of lamb 1 - 1.5 kg 1 or 2 160 - 180 40 - 60
Poultry
TYPE OF DISH Quantity Shelf position Temperature
[°C]
Time [min]
Poultry portions 200 - 250 g each 1 or 2 200 - 220 30 - 50
Chicken , half 400 - 500 g each 1 or 2 190 - 210 35 - 50
Chicken, poulard 1 - 1.5 kg 1 or 2 190 - 210 50 - 70
Duck 1.5 - 2 kg 1 or 2 180 - 200 80 - 100
Goose 3.5 - 5 kg 1 or 2 160 - 180 120 - 180
Turkey 2.5 - 3.5 kg 1 or 2 160 - 180 120 - 150
Turkey 4 - 6 kg 1 or 2 140 - 160 150 - 240
Fish (steamed)
TYPE OF DISH Quantity Shelf position Temperature
[°C]
Time [min]
Whole fish 1 - 1.5 kg 1 or 2 210 - 220 40 - 60
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