Table of Contents
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Dish
Loin joint
Loin joint, 1 kg
Belly
Gammon joint
Gammon joint, 1.5 kg
Poultry
Chicken, whole
Chicken, whole, 1.5 kg
Chicken, portion, 200-250 g each**
Chicken, portion, 200-250 g each**
Duck
Duck, 2-3 kg
Turkey, crown****
Turkey, crown, 3 kg
Turkey, thighs
Turkey, whole, 4-8 kg
Turkey, whole, 7 kg
Meat dishes
Meat loaf
Meat loaf, 1 kg
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
Braising steak
Chicken pieces (boned), 500 g meat
Complete meal
With beef
With chicken
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
cookware, uncovered
wire rack
wire rack
universal pan
cookware, uncovered
cookware, uncovered
cookware, covered
cookware, covered
cookware, covered
wire rack + wire rack
wire rack + wire rack
wire rack + wire rack
Tested for you in our cooking studio
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
1
180-190
:
1
180-190
:
170-180
1
170-180
:
1
160-170
:
1
170-180
:
1
170-180
:
1
180-190
:
1
190-200
:
2
200-210
:
1
180-190
:
1
160-170
:
170-180
1
150-160
:
1
140-150
:
1
170-180
:
1
150-160
:
1
140-150
:
170-180
1
170-180
:
1
190-200
:
1
140*
:
1
140
:
1
140*
:
3+1
160, then
:
200 (York-
shire Pud-
ding)
3+1
180
:
3+1
180
:
en
Steam in-
Time in min.
tensity
-
35+35
-
25-30
1
70-80
-
30+25
-
30+30
2
100-120
-
25+15
2
65-75
-
35-45
2
35-45
-
25+20
2
70-90
-
30-40
-
20+15
2
100-140
-
25+30
-
12+12
2
120-150
-
30-40
-
20+35
1
70-80
-
100-120
-
65+60
-
90-100
-
calculation for
meat (see table
above) + 15-25 for
Yorkshire Pudding
-
calculation for
chicken (see table
above)
low
65-75
(steam 0
when
Yorkshire
Pudding
is
inserted)
43
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