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9.11 Browning
Beef
Food
Rump steak - browning
Rump steak - roasting
Roast beef
Veal
Food
1)
Fillet of beef
1) Other. Can be browned off after roasting under the grill or with top / bottom heat at
250°C. If you are using a meat probe, remove it before grilling.
Lamb
Food
Leg / shoulder / rib
Pork
Food
1)
Roast pork
1)
Pork Loin
Neck fillets
Ham
1) Other. Can be browned off after roasting under the grill or with top / bottom heat at
250°C. If you are using a meat probe, remove it before grilling.
Poultry
Food
Chicken
1)
Duck
Duck slow roasting
Roast turkey, stuffed
Temperature
(°C)
200
150
160
Temperature
(°C)
160
Temperature
(°C)
160
Temperature
(°C)
180
175
160
150
Temperature
(°C)
180
150
not suitable
1)
150
ENGLISH
Time in mi‐
Shelf posi‐
nutes per kg
tion
meat
total 10
2 - 3
50 - 60
2 - 3
90 - 120
1 - 2
Time (min /
Shelf posi‐
kg)
tion
60 - 70
2 - 3
Time (min /
Shelf posi‐
kg)
tion
80 - 100
2
Time (min / kg) Shelf posi‐
tion
60 - 70
2 - 3
60
2 - 3
90 - 120
2 - 3
60 - 100
1 - 2
Time (min / kg) Shelf posi‐
tion
55 - 65
2 - 3
55 - 65
2 - 3
total around 5
2 - 3
hours
50 - 60
1 - 2
21
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