User manual

Meat
Food Top / Bottom Heat True Fan Cooking Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Beef 200 2 190 2 50 - 70 On a wire
shelf and
a deep
pan
Pork 180 2 180 2 90 - 120 On a wire
shelf and
a deep
pan
Veal 190 2 175 2 90 - 120 On a wire
shelf and
a deep
pan
English
roast beef
rare
210 2 200 2 44 - 50 On a wire
shelf and
a deep
pan
English
roast beef
medium
210 2 200 2 51 - 55 On a wire
shelf and
a deep
pan
English
roast beef
well done
210 2 200 2 55 - 60 On a wire
shelf and
a deep
pan
Shoulder
of pork
180 2 170 2 120 - 150 On a deep
pan
Shin of
pork
180 2 160 2 100 - 120 2 pieces
on a deep
an
Lamb 190 2 190 2 110 - 130 Leg
Chicken 200 2 200 2 70 - 85 Whole on
a deep
pan
Turkey 180 1 160 1 210 - 240 Whole on
a deep
pan
Duck 175 2 160 2 120 - 150 Whole on
a deep
pan
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