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In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Dish
Beef
Slow roast joint
Top side / Top rump
Lamb
Leg (bone-in)
Shoulder (bone-in)
Shoulder (boned and rolled)
Rack of lamb**
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken, whole
Chicken, portion (each 200-250 g)*** wire rack
Duck
Turkey, crown****
Turkey, thighs
Turkey, whole, 4-8 kg*****
Meat dishes
Meat loaf
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
Diced chicken (boned), 500 g meat
Braising steak
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down, do not turn
***** Turn after app. 1 hour
34
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
cookware, uncovered
cookware, covered
cookware, covered
cookware, covered
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.
Type of heating used:
‚ CircoTherm hot air
■
Shelf po-
Type of
Temperature in
sition
heating
°C
2
140-150
‚
2
160-170
‚
2
160-170
‚
2
160-170
‚
2
170-180
‚
2
180-190*
‚
2
180-190
‚
2
180-190
‚
2
170-180
‚
2
160-170
‚
2
170-180
‚
2
190-200
‚
2
180-190
‚
2
150-160
‚
2
170-180
‚
2
150-160
‚
2
170-180
‚
2
140*
‚
2
140*
‚
2
140
‚
Cooking time in
mins.
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+25
12+12
20+35
100-120
90-100
65+60
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