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MEAT
Beef
Pork
Veal
English roast beef, rare
English roast beef, medium
English roast beef, well done
MEAT
Pork shoulder, with rind
Pork shin, 2 pieces
Leg of lamb
Whole chicken
Whole turkey
Whole duck
Whole goose
Rabbit, cut in pieces
Hare, cut in pieces
Whole pheasant
Use the second shelf position.
FISH
Trout / Sea bream, 3 - 4 fish
Tuna / Salmon, 4 - 6 fillets
Conventional
Cooking
(°C)
200
180
190
210
210
210
Conventional
Cooking
(°C)
180
2
180
2
190
2
220
2
180
2
175
2
175
2
190
2
190
2
190
2
Conventional
Cooking
(°C)
190
190
True Fan
Cooking
(°C)
190
180
175
200
200
200
True Fan Cooking
(°C)
170
2
160
2
175
2
200
2
160
2
220
2
160
1
175
2
175
2
175
2
True Fan Cook‐
ing
(°C)
175
175
(min)
50 - 70
90 - 120
90 - 120
50 - 60
60 - 70
70 - 75
(min)
120 - 150
100 - 120
110 - 130
70 - 85
210 - 240
120 - 150
150 - 200
60 - 80
150 - 200
90 - 120
(min)
40 - 55
35 - 60
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