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Dish
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 (je 200-250 g)
Chicken, portion (je 200-250 g)
Chicken, quarter (je 450 g)
Chicken, quarter (je 450 g)
Duck, 2-3 kg
Duck, 2-3 kg
Turkey, crown
Turkey, drumstick
Turkey, whole, 3-4 kg
Turkey, whole, 4,5-12 kg
Turkey, whole, 5 kg
Meat dishes
Meat loaf
Meat loaf, 1 kg
Casserole
Diced meat (beef, pork, lamb)
Braising steak
Chicken pieces (boned)
Complete meal
With beef
With chicken
* Preheat
44
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
cookware, uncovered
cookware, uncovered
cookware, covered
cookware, covered
cookware, covered
wire rack + wire rack + universal pan
wire rack + wire rack + universal pan
Shelf po-
Type of
Tempera-
sition
heating
ture in °C
2
120
<
190-200
160-170
2
170-180*
<
2
180-190
<
170-180
2
160-170*
<
2
160-170*
<
2
170-180
<
2
170-180*
<
2
180-190
<
2
190-200*
<
2
200-210
<
2
180-190*
<
2
190-200
<
2
180-190*
<
2
160-170
<
170-180
2
160-170*
<
2
160-170*
<
2
160-170*
<
2
160-170*
<
1
140-150
<
170-180
2
170-180*
<
2
190-200
<
2
140
<
2
140
<
2
140
<
4+1
160, then
<
200 (york-
shire pud-
ding)
4+1
180
<
Steam in-
Cooking
tensity
time in mins.
3
30
-
30
1
80-100
-
30+30
-
25-30
1
70-80
-
30+25
-
30+30
2
100-120
-
25+25
2
65-75
-
35-45
2
35-45
-
40-60
2
45-55
-
20+20
2
70-90
-
30-40
-
20+15
-
25+25
-
15+10
-
12+12
2
120-150
-
30-40
-
20+35
1
70-80
-
60+120
-
65+120
-
70+110
-
weight of
meat (see
table above)
+ 15-25 for
yorkshire
pudding
-
weight of
chicken (see
table above)
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