Table of Contents
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Meat
Food
Beef
Pork
Veal
English
roast beef
rare
English
roast beef
medium
English
roast beef
well done
Shoulder
of pork
Shin of
pork
Lamb
Chicken
Turkey
Duck
Top / Bottom Heat
Tempera‐
Shelf po‐
ture (°C)
sition
200
2
180
2
190
2
210
2
210
2
210
2
180
2
180
2
190
2
200
2
180
1
175
2
True Fan Cooking
Tempera‐
Shelf po‐
ture (°C)
sition
190
2
180
2
175
2
200
2
200
2
200
2
170
2
160
2
190
2
200
2
160
1
160
2
Time
Com‐
(min)
ments
50 - 70
On a wire
shelf and
a deep
pan
90 - 120
On a wire
shelf and
a deep
pan
90 - 120
On a wire
shelf and
a deep
pan
44 - 50
On a wire
shelf and
a deep
pan
51 - 55
On a wire
shelf and
a deep
pan
55 - 60
On a wire
shelf and
a deep
pan
120 - 150
On a deep
pan
100 - 120
2 pieces
on a deep
an
110 - 130
Leg
70 - 85
Whole on
a deep
pan
210 - 240
Whole on
a deep
pan
120 - 150
Whole on
a deep
pan
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