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Meat cooking table for upper/lower heater combination or with hot air - when cooking on
one level only
Type of meat
Beef
Beef roast
Beef roast
Roastbeef, medium done
Roastbeef, well done
Pork
Pork roast, incl. skin
Pork belly
Pork belly
Shoulder
Pork roll
Cutlet
Minced meet roast (pork
meat loaf)
Veal
Veal roll
Veal joint
Lamb
Lamb loin
Sheep joint
Venison
Rabbit loin
Deer joint
Wild boar joint
Poultry
Chicken, whole
Chicken
Duck
Goose
Turkey
Fish
Whole fi sh
Fish souffl é
Note: The indication of recommended guide relates to the deep tray; smaller trays should be placed
on the grid inserted into the fi rst or second guide (do not insert the deep tray on the fi rst guide).
28
• In order to prevent accumulation of condensate, do not let the
dishes to cool down in the oven.
Weight
Guide (from
(g)
bottom)
1000
2
1500
2
1000
2
1000
2
1500
2
1500
2
2000
2
1500
2
1500
2
1500
2
1500
2
1500
2
1700
2
1500
2
1500
2
1500
2
1500
2
1500
2
1200
2
1500
2
1700
2
4000
2
5000
2
1000
2
1500
2
Tempera-
Guide (from
ture (°C)
bottom)
200-220
2
200-220
2
220-230
2
220-230
2
180-190
2
190-200
2
180-200
2
190-200
2
190-200
2
180-200
2
210-220
2
180-200
2
180-200
2
190-200
2
190-200
2
190-210
2
190-210
2
190-210
2
200-210
2
200-210
2
180-200
2
160-170
2
150-160
2
200-210
2
180-200
2
Tempera-
Cooking
ture (°C)
time
(min.)
180-190
100-120
170-180
120-150
180-200
30-50
180-200
40-60
170-180
140-160
170-180
120-150
160-170
150-180
160-170
120-140
160-170
120-140
160-170
100-120
170-180
60-70
170-190
90-120
170-180
120-130
170-180
100-120
170-180
120-130
180-190
100-120
170-180
100-120
170-180
100-120
180-190
60-70
180-190
70-90
160-170
120-150
150-160
180-200
140-150
180-240
170-180
50-60
150-170
50-70
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