Operation Manual

Oven roasting chart
Rec.
runner
from
bottom
Fan Heat
D
1)
Conventional
A
Temp. °C
in a pot
L
2)
Time
in mins
Temp. °C
in a pot
L
2)
Time
in mins.
Rib of beef apprx. 1 kg 1 180-200 100-120 220-240 100-120
Sirloin,
Steak
2)
apprx. 1 kg 1
4)
190-210 35-45 240-260 35-45
Venison, game apprx. 1 kg 1 180-200 90-120 220-240 90-120
Leg of pork apprx. 1 kg 1 170-190 100-120 210-230 100-120
Rolled pork apprx. 1 kg 1 170-190 100-120 200-220 110-130
Meat loaf apprx. 1 kg 1 170-190 50-60 200-220 50-60
Veal apprx. 1 kg 1 170-190 100-120 210-230 100-120
Shoulder of lamb apprx. 1.5 kg 1 170-190 90-120 210-230 90-120
Poultry 0.8-1 kg 1
4)
170-190 50-60 200-220 50-60
Poultry apprx. 2 kg 1 170-190 120-150 200-220 120-150
Poultry
Poultry with stuffing
apprx. 2 kg
ca. 2 kg
1
1
170 – 190
170 – 190
90 – 110
120 – 150
200 – 220
200 – 220
90 – 110
120 – 150
Poultry apprx. 4 kg 1 160-180 150-180 190-210 150-180
Whole fish apprx. 1.5 kg 1
4)
160-180 35-55 200-220 35-55
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Fit the grease filter in place when using "Fan Heat D".
2) When roasting on the rack K, set the temperature 20°C lower than given.
3) Pre-heat the oven when using "Fan Heat D" and "Conventional A".
4) 2nd runner from the bottom when using the "Conventional A" setting.
The information given in this chart is intended only as a guide.
Oven roasting chart
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