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Food
Rump steak - roasting
Roast 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.
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, parted
1)
Duck
1)
Duck slow roasting
Roast turkey, stuffed
Turkey breast
Whole chicken
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.
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ENGLISH
Temperature (°C)
160
180
Temperature (°C)
180
Temperature (°C)
180
Temperature (°C)
200
200
180
160
Temperature (°C)
200
160
130
160
200
220
Time (min / kg)
Shelf posi‐
tion
50 - 60
2 - 3
90 - 120
1 - 3
Time (min / kg)
Shelf posi‐
tion
60 - 70
2
Time (min / kg)
Shelf posi‐
tion
80 - 100
2
Time (min / kg)
Shelf posi‐
tion
60 - 70
3
60
3
90 - 120
3
60 - 100
2
Time (min / kg)
Shelf posi‐
tion
55 - 65
2
55 - 65
2
total around 5 hours
2
50 - 60
2
70 - 80
2
60 - 90
2
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