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Meat
When using the
Top/bottom heating and
%
grilling types of heating, turn the pieces of meat halfway
through the cooking time.
Food
Beef
Slow roast joint
Top side, top rump
Lamb
Leg
Shoulder (bone in)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken
Chicken, portion (200-250 g each)
Chicken, quarter (450 g each)
Duck
Turkey, crown
Turkey, whole (up to 12 kg)
Casserole
Diced meat (beef, pork, lamb)
Braising steaks
Chicken
Complete meal
With beef
With chicken
Food
Beef
Top side, top rump
Lamb
Leg
Rack of lamb
Pork
Circulated air
4
Dish
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
Wire rack + glass roasting dish
with lid
Wire rack + glass roasting dish
with lid
Wire rack + glass roasting dish
with lid
Wire rack + universal pan with
wire insert
Wire rack + universal pan with
wire insert
Dish
Universal pan with wire insert
Universal pan with wire insert
Universal pan with wire insert
When the roast is ready, turn off the oven and allow it to rest for
10 minutes. This allows better distribution of the meat juices.
When roasting joints of pork with a rind, make cuts in the rind
crossways and if it is to be turned, first place the joint with the
rind side down in the dish.
Shelf
Type of
position
heating
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
1
:
2
:
2
:
2
:
4+1
:
4+1
:
Shelf
Type of
position
heating
2
%
1
4
1
4
Temperature
Time, min. per
in °C
500 g + add.
time
130-140
40 + 40
160-170
30 + 25
160-170
30 + 25
160-170
25 + 20
170-180
25 + 25
180-190
25 + 25
180-190
35 + 35
170-180
30 + 30
160-170
30 + 25
160-170
30 + 30
170-180
25 + 25
190-200
20 + 25
180-190
20 + 25
180-190
20 + 20
160-170
15 + 15
160-170
12 + 12
140
120-150 (total
time)
140
120-150 (total
time)
140
60-90
160, then 200
weight of meat
(yorkshire pud-
(see table
ding)
above) + 15-25
for yorkshire
pudding
180
weight of
chicken (see
table above)
Temperature
Time, min. per
in °C
500 g + add.
time
200-220
25 + 25
150-170
30 + 35
180-200
25 + 25
19
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