User manual

Type of meat Quantity
Oven func-
tion
Shelf posi-
tion
Tempera-
ture °C
Time (min.)
Pot roast 1 - 1.5 kg
Conventional
Cooking
1 230 120 - 150
Roast beef or fil-
let: rare
per cm of
thickness
Turbo Grilling 1
190 - 200
1)
5 - 6
Roast beef or fil-
let: medium
per cm of
thickness
Turbo Grilling 1
180 - 190
1)
6 - 8
Roast beef or fil-
let: well done
per cm of
thickness
Turbo Grilling 1
170 - 180
1)
8 - 10
1) Preheat the oven.
Pork
Type of meat Quantity
Oven func-
tion
Shelf posi-
tion
Tempera-
ture °C
Time (min.)
Shoulder / Neck /
Ham joint
1 - 1.5 kg Turbo Grilling 1 160 - 180 90 - 120
Chop / Spare rib 1 - 1.5 kg Turbo Grilling 1 170 - 180 60 - 90
Meatloaf 750 g - 1 kg Turbo Grilling 1 160 - 170 50 - 60
Pork knuckle
(precooked)
750 g - 1 kg Turbo Grilling 1 150 - 170 90 - 120
Veal
Type of meat Quantity Oven func-
tion
Shelf posi-
tion
Temperature
°C
Time (min.)
Roast veal 1 kg Turbo Grilling 1 160 - 180 90 - 120
Knuckle of
veal
1.5 - 2 kg Turbo Grilling 1 160 - 180 120 - 150
Lamb
Type of meat Quantity Oven func-
tion
Shelf posi-
tion
Temperature
°C
Time (min.)
Leg of lamb /
Roast lamb
1 - 1.5 kg Turbo Grilling 1 150 - 170 100 - 120
Saddle of
lamb
1 - 1.5 kg Turbo Grilling 1 160 - 180 40 - 60
Game
Type of meat Quantity Oven func-
tion
Shelf posi-
tion
Temperature
°C
Time (min.)
Saddle / Leg
of hare
up to 1 kg Conventional
Cooking
1
230
1)
30 - 40
Saddle of ven-
ison
1.5 - 2 kg Conventional
Cooking
1 210 - 220 35 - 40
Haunch of
venison
1.5 - 2 kg Conventional
Cooking
1 180 - 200 60 - 90
1) Preheat the oven.
Poultry
progress 21