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Type of heating used:
CircoTherm
‚
■
Dish
Beef
Slow roasting joint
Top side / Top rump
Lamb
Leg (bone-in)
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb***
Pork
Roasting joint
Loin joint
Belly
Gammon joint
Poultry
Chicken, whole
Chicken, portion, 200-250 g each**
Duck
Turkey, crown****
Turkey, thighs
Turkey, whole, 4-8 kg
Meat dishes
Meat loaf
Casserole
Diced meat (beef, pork, lamb), 500 g meat cookware, covered
Braising steak
Chicken pieces (boned), 500 g meat
Complete meal
With beef
With chicken
* Preheat
** skin side down
*** without fat layer (best and neck), do not turn
**** bone side down, do not turn
Accessories/cookware
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
wire rack
cookware, uncovered
cookware, covered
cookware, covered
wire rack + wire rack
wire rack + wire rack
Tested for you in our cooking studio
Shelf posi-
Type of
Temperature
tion
heating
in °C
1
140-150
‚
1
160-170
‚
1
160-170
‚
1
160-170
‚
1
170-180
‚
1
180-190*
‚
1
180-190
‚
1
180-190
‚
1
170-180
‚
1
160-170
‚
1
170-180
‚
1
190-200
‚
1
180-190
‚
1
150-160
‚
1
170-180
‚
1
150-160
‚
1
170-180
‚
1
140*
‚
1
140
‚
1
140*
‚
3+1
160, then 200
‚
(Yorkshire Pud-
ding)
3+1
180
‚
en
Time in min.
35+40
30+25
25+25
25+20
25+25
15+25
30+35
35+35
30+25
30+30
25+15
35-45
25+20
20+15
25+30
12+12
20+35
100-120
65+60
90-100
calculation for meat
(see table above) +
15-25 for Yorkshire
Pudding
calculation for
chicken (see table
above)
35
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