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Type of meat
Beef
Pot roast (1000-1500 g)
Roast beef or fillet,
per cm. of thickness
Veal
Roast veal (1000 g)
Knuckle of veal (1500-2000 g)
Lamb
Leg of lamb (1000-1500 g)
Saddle of lamb (1000-1500 g)
Roasting smaller items on the baking tray
Sausages "Cordon bleu"
Sausages
Escalope or chop coated with
breadcrumbs
Rissoles
Fish (steamed)
Whole fish (1000-1500 g)
Poultry
Chicken, poulard (1-1,5 kg)
Half chicken (400-500 g each)
Poultry portions
(200-250 g each)
Duck (1500-2000 g)
Game
Saddle of hare, leg of hare
(bis 1000 g)
Saddle of venison (1500-2000 g)
Haunch of venison
(1500-2000 g)
* Pre-heat the oven
Ventitherm ® Fan Operated Cooking
Temperature
Shelf position
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
Time
°C
Hours mins.
180-200
2:00-2:30
0:06-0:09
210-230*
per cm. of
thickness
170-190
1:30-2:00
170-190
2:00-2:30
170-190
1:15-2:00
180-200
1:00-1:30
220-230*
0:05-0:08
220-230*
0:12-0:15
220-230*
0:15-0:20
210-220*
0:15-0:20
210-220
0:45-1:15
190-210
0:45-1:15
200-220
0:35-0:50
200-220
0:35-0:50
180-200
1:15-1:45
220-230*
0:25-0:40
210-220
1:15-1:45
200-210
1:30-2:15
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