Operation Manual

38
Meat type
Roast veal 160 170-190 160 160 18
Roast beef 180 200-220 180 180-200 8-10
Steak 180 200-220 180 180-200 8
Rosé veal 160 170-190 160 160-180 12
Recommended
roasting setting
Temperature in °C
Hot air Top/bottom heating
Grilling
Fan-forced
hot air
Cooking time
Per cm meat height
in mins.
Roast pork 160 170-190 160 160-180 12-15
Baked pork chops 160 170-190 160 160 8
Pork shoulder 160 170-190 160 160-180 12-15
Roast pork with crackling 160 170-190 160 160-180 12-15
Game 160 170-190 160 15
Wild boar 160 170-190 160 15
Game steak 180 180-200 180 180-200 8-10
Lamb 150-160 170-190 160 15
Duck 160 170-190 160 160-180 12
Goose 160 170-190 160 160-180 12
Chicken 160 180-200 160 160-180 8*
Turkey 160 180-190 160 160-180 12
Fish 160 200-220 8
*whole chicken 45-60 minutes
Suggested roast settings for conventional oven cooking