User manual

Veal
Food Quantity (g) Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Pot roast 1000 - 1500 170 - 190 120 - 150 1
Knuckle of veal 1500 - 2000 170 - 190 120 - 150 1
Lamb
Food Quantity (g) Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Leg of lamb 1000 - 1500 170 - 190 75 - 120 1
Saddle of lamb 1000 - 1500 180 - 200 60 - 90 1
Quick roast items cooked on a baking tray
Food Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Sausages 'Cordon bleu'
1)
220 - 230 5 - 8 1
Small sausages
1)
220 - 230 12 - 15 1
Schnitzel or chops, breaded
1)
220 - 230 15 - 20 1
Rissoles
1)
210 - 220 15 - 20 1
1)
Preheat the oven.
Fish (steamed)
Food Quantity (g) Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Whole fish 1000 - 1500 210 - 220 45 - 75 1
Poultry
Food Quantity (g) Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Chicken, spring chicken 1000 - 1500 190 - 210 45 - 75 1
Chicken half per 400 - 500 200 - 220 35 - 50 1
Poultry pieces per 200 - 250 200 - 220 35 - 50 1
Duck 1500 - 2000 180 - 200 75 - 105 1
Game
Food Quantity (g) Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Saddle of hare, leg of
hare
1)
up to 1000 220 - 230 25 - 40 1
ENGLISH 29