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Meat
Smoke cured pork on
the bone
Steaks, 2 cm thick
Pork medallions,
3 cm thick
Lamb
Saddle of lamb on
the bone
Boned leg of lamb,
medium
Game
Saddle of venison on
the bone
Boned leg of roe
venison
Roast game
Joint of venison
Rabbit
Meat loaf
Sausages
Poultry
50
Weight
Accessories
and
ovenware
1.0 kg
Covered
Wire rack +
universal pan
Wire rack +
universal pan
1.5 kg
Uncovered
1.5 kg
Uncovered
1.5 kg
Uncovered
1.5 kg
Covered
1.5 kg
Covered
1.5 kg
Covered
2 kg
Covered
Made from
Uncovered
500 g meat
Wire rack +
universal pan
The weights indicated in the table refer to oven ready
poultry (without stuffing).
If you are grilling directly on the wire rack, you should
also insert the universal pan at level 1. The meat juices
are collected here and the oven is kept clean.
When cooking duck or goose, pierce the skin on the
underside of the wings to allow the fat to escape.
Level
Type of
heating
2
%
5+1
(
5+1
(
2
4
1
4
2
%
2
%
2
%
2
%
2
%
1
4
4+1
(
Tempera
Cooking
ture in C,
time in
grill setting
minutes
200 220
70
3
20
3
10
190 210
60
150 170
120
200 220
50
210 230
100
180 200
140
180 200
130
220 240
60
180 200
80
3
15
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