Manual

15
Standing time
At the end of the cooking time, switch the oven off and leave
the roast to stand for approximately 10 minutes in the cooking
compartment with the door closed. The recommended standing
time is not included in the cooking times specified.
Meal Oven Setting Level Temperature in °C Time, min. per 500 g
+ add. time
Beef
Slow roast joint
õ3
1 140 40 + 40
õ%
2 150 40 + 40
Top side / top rump
õ3
1 160 30 + 25
õ%
2 190 30 + 25
Lamb
Leg
õ3
1 170 30 + 25
õ%
2 200 30 + 25
Shoulder (bone-in)
õ3
1 170 25 + 20
õ%
2 200 25 + 20
Shoulder (boned and rolled)
õ3
1 170 30 + 25
õ%
2 200 30 + 25
Rack of lamb
õ3
1 180 25 + 25
õ%
2 200 25 + 25
Pork
Roast joint
õ3
1 180 35 + 35
õ%
2 180 35 + 35
Loin joint
õ3
1 180 30 + 30
õ%
2 180 30 + 30
Belly
õ3
1 160 30 + 25
õ%
2 190 30 + 25
Gammon
Joint
õ3
1 160 30 + 30
õ%
2 190 30 + 30
Chicken
Whole chicken
õ3
1 170 - 180 20 + 25
õ%
2 190 - 200 20 + 25
Portion (boned)
õ3
1 190 20 + 25
õ%
2 200 - 210 20 + 25
Quarter
õ3
1 190 20 + 25
õ%
2 200 - 210 20 + 25
Duck
õ3
1 180 20 + 20
õ%
2 190 - 200 20 + 20
Turkey
Drumstick
õ3
1 180 20 + 20
Crown
õ3
1 160 25 + 20
Whole, 3 - 4 kg
õ3
1 160 - 170 15 + 10
Whole, 4.5 - 8 kg
õ3
1 150 - 160 13 + 10
Whole, 8.5 - 12 kg
õ3
1 140 - 150 12 + 10
* + time for Yorkshire pudding