Table of Contents
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Tested for you in our cooking studio
en
Type of heating used:
< 4D hot air
■
Dish
Beef
Slow roasting joint
Slow roasting joint, 1.5 kg
Top side / Top rump
Top side / Top rump
Lamb
Leg (bone-in)
Leg (bone-in), 1.5 kg
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb***
Rack of lamb, each 700 g
Pork
Roasting joint
Roasting joint, 1.5 kg
Loin joint
Loin joint, 1 kg
Belly
Gammon joint
Gammon joint, 1.5 kg
Poultry
Chicken, whole
Chicken, whole, 1.5 kg
Chicken, portion, 200-250 g each**
Chicken, portion, 200-250 g each**
Duck
Duck, 2-3 kg
Turkey, crown****
Turkey, crown, 3 kg
Turkey, thighs
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
42
Accessories/cookware
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
cookware, uncovered
wire rack
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
1
140-150
<
1
130-140
<
1
160-170
<
1
170-180
<
1
160-170
<
1
180-190
<
1
160-170
<
1
170-180
<
1
180-190*
<
1
200
<
170-180
1
180-190
<
1
120
<
190-200
160-170
1
180-190
<
1
180-190
<
170-180
1
170-180
<
1
160-170
<
1
170-180
<
1
170-180
<
1
180-190
<
1
190-200
<
2
200-210
<
1
180-190
<
1
160-170
<
170-180
1
150-160
<
1
140-150
<
1
170-180
<
Steam in-
Time in min.
tensity
-
35+40
1
70-80
-
40-50
-
30+25
1
100-120
-
25+25
1
80-90
-
25+20
-
25+25
-
15+25
-
20
1
25-30
-
30+35
3
30
-
30
1
80-100
-
35+35
-
25-30
1
70-80
-
30+25
-
30+30
2
100-120
-
25+15
2
65-75
-
35-45
2
35-45
-
25+20
2
70-90
-
30-40
-
20+15
2
100-140
-
25+30
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