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Meat
Pork
Joint without rind (e.g. neck)
Joint with rind (e.g. shoulder)
Fillet of pork
Pork joint, lean
Smoked pork on the bone
Steaks, 2 cm thick
Pork medallions, 3 cm thick
Lamb
Saddle of lamb on the bone
Leg of lamb, boned, medium
Game
Saddle of venison on the bone
Leg of roe venison, boned
Wild boar joint
Joint of venison
Rabbit
Minced meat
Meat loaf
Sausages
Sausages
Poultry
The weights indicated in the table refer to oven-ready poultry
(without stuffing).
Place whole poultry on the lower wire rack breast-side down.
Turn after
of the specified time.
Z
Poultry
Chicken, whole
Poulard, whole
Chicken, halved
Chicken portions
Weight
Accessories and
ovenware
1.0 kg
universal pan with
grill tray
1.5 kg
2.0 kg
1.0 kg
uncovered
1.5 kg
2.0 kg
500 g
wire rack + univer-
sal pan
1.0 kg
uncovered
1.5 kg
2.0 kg
1.0 kg
covered
wire rack + univer-
sal pan
wire rack + univer-
sal 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
2.0 kg
covered
Made from
uncovered
500 g meat
wire rack + univer-
sal pan
Weight
Accessories and
ovenware
1.2 kg
wire rack + univer-
sal pan
1.6 kg
wire rack + univer-
sal pan
500 g each universal pan with
grill tray
150 g each universal pan with
grill tray
Level
Type of
heating
1
4
1
4
1
4
1
4
1
4
1
4
3+1
4
2
%
2
%
2
%
2
%
5+1
(
5+1
(
2
4
1
4
2
%
2
%
2
%
2
%
2
%
1
4
4+1
(
Turn roasts, such as rolled turkey joint or turkey breast, halfway
through the cooking time. Turn poultry portions after
time.
For duck or goose, pierce the skin on the underside of the
wings. This allows the fat to run out.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Level
Type of
heating
2+1
4
2+1
4
2
4
3
4
Temperature
Cooking time
in °C, grill set-
in minutes
ting
190-210
120
180-200
150
170-190
170
190-210
130
180-200
160
170-190
190
220-230
30
200-220
120
190-210
140
180-200
160
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
Z
Temperature
Cooking time
in °C, grill set-
in minutes
ting
200-220
60-70
190-210
80-90
220-240
40-50
210-230
30-40
of the
19
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