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A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx. ^ to Z of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Dish
Beef
Slow roast joint
Slow roast joint, 1,5 kg
Top side / Top rump
Top side / Top rump 1,5 kg
Lamb
Leg (bone-in)
Leg (bone-in), 1,5 kg
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb**
Rack of lamb (each 700 g)
Pork
Roast joint
Roast joint, 1,5 kg
Loin joint
Loin joint, 1 kg
Belly
Gammon joint
Gammon joint, 1,5 kg
Poultry
Chicken, whole
Chicken, whole, 1,5 kg
Chicken, portion (each 200-250 g)*** wire rack
Chicken, portion (each 200-250 g)*** wire rack
Duck
Duck, 2-3 kg
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
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
wire rack
wire rack
wire rack
wire rack
wire rack
Tested for you in our cooking studio
Type of heating used:
: 4D hot air
■
The levels of steam intensity are indicated as numbers
in the table:
1 = Low
■
2 = Medium
■
3 = High
■
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
2
140-150
:
2
130-140
:
2
160-170
:
2
170-180
:
2
160-170
:
2
180-190
:
2
160-170
:
2
170-180
:
2
180-190*
:
2
200
:
170-180
2
180-190
:
2
120
:
190-200
160-170
2
180-190
:
2
180-190
:
170-180
2
170-180
:
2
160-170
:
2
170-180
:
2
170-180
:
2
180-190
:
2
190-200
:
2
200-210
:
2
180-190
:
2
160-170
:
170-180
en
Steam in-
Cooking
tensity
time in mins.
-
35+40
1
70-80
-
40-50
-
30+25
1
100-120
-
25+25
1
80-90
-
25+20
-
25+25
-
15+25
-
20
1
25-30
-
30+35
3
30
-
30
1
80-100
-
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
41
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