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Food
Rump steak - browning
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 / saddle
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
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.
Temperature (°C) Time (min / kg)
200
total 10
150
50 - 60
160
90 - 120
Temperature (°C) Time (min / kg)
160
Temperature (°C)
160
Temperature (°C)
175
175
160
150
Temperature (°C)
Time (min / kg)
180
55 - 65
150
55 - 65
130
total around 5 hours
150
50 - 60
175
70 - 80
60 - 70
Time (min / kg)
80 - 100
Time (min / kg)
60 - 70
60
90 - 120
60 - 100
ENGLISH
Shelf posi‐
tion
2 - 3
2 - 3
1 - 2
Shelf posi‐
tion
2 - 3
Shelf posi‐
tion
2
Shelf posi‐
tion
2 - 3
2 - 3
2 - 3
1 - 2
Shelf posi‐
tion
2 - 3
2 - 3
2 - 3
1 - 2
2 - 3
29
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