User manual

10.10 Thermaflow® or Conventional Cooking - Main Oven

Roasting

Food Temperature

(°C)

Time (min)

Beef / Beef boned 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30

minutes over

Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35

minutes over

Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40

minutes over

Chicken 180 - 200 20 - 25 minutes per 0.5 kg (1 lb) and 20 mi‐

nutes over

Turkey / Goose 170 - 190 15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg

(7 lb) then 10 minutes per 0.5 kg (1 lb) over

3.5 kg (7 lb)

Duck 180 - 200 25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30

minutes over

Pheasant 170 - 190 35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40

minutes over

Rabbit 170 - 190 20 minutes per 0.5 kg (1 lb) and 20 minutes

over

10.11 Core temperature sensor table

Beef

Food Food core temperature

(°C)

Shelf position

Roast beef 55 - 65 2 - 3

Rump steak - browning 55 - 65 2 - 3

Rump steak - roasting 55 - 65 2 - 3

Roast beef 75 - 80 1 - 2

Veal

Food Food core tempera‐

ture (°C)

Shelf position

Fillet of beef 65 2 - 3

Lamb

Food Food core tempera‐

ture (°C)

Shelf position

Leg / shoulder / saddle 90 2