User guide

18
Tips and tricks
Rack of lamb
3
1 180 25+25
%
2 200 25+25
Pork
Roast joint
3
1 180 35+35
%
2 180 35+35
Loin joint
3
1 180 30+30
%
2 180 30+30
Belly
3
1 160 30+25
%
2 190 30+25
Gammon
Joint
3
1 160 30+30
%
2 190 30+30
Chicken
Whole chicken
3
1 180-190 20+25
%
2 190-200 20+25
Portion (boneless)
3
1 190 20+25
%
2 200-210 20+25
Quarter
3
1 190 20+25
%
2 200-210 20+25
Duck
Duck
3
1 180 20+20
Duck
%
2 190-200 20+20
Turkey
Drumstick
3
1 180 20+20
Crown
3
1 160 25+20
Whole (3-4 kg)
3
1 160-170 15+10
Whole (4,5-8 kg)
3
1 150-160 13+10
Whole (8,5-12 kg)
3
1 140-150 12+10
Complete Meal
With beef
3
1+3 160 30+25*
Casseroles Type of
heating
Level Temperature in °C Time in minutes
(per 500 g)
+ additional time
Diced meat (beef, pork, lamb, chicken)
3
1 140 40+80
$
1 140* 40+80
Braising steak
3
1 140 45+80
$
1 140* 45+80
Chicken pieces (boned)
3
1 140 50+70
%
2 140 50+70
*Preheat oven
Meal Type of
heating
Level Temperature in °C Time in minutes
(per 500 g)
*+ time for yorkshire pudding
Crust too thick and/or roast too dry Reduce the temperature or shorten the roasting time.
Check the shelf height.
Crust too thin Increase the temperature or switch on the grill briefly at the end of the roasting time.