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18
Helpful hints and tips
Type of meat
Half chicken
chicken, poulard
Duck
Goose
Turkey
Turkey
Fish ( steamed)
Type of meat
Whole fish
Meat Probe
To see which oven function you must use please refer to the oven functions list in Daily
use chapter.
Beef
Rib steak or fillet steak rare
Rib steak or fillet steak medium
Rib steak or fillet steak well done
Pork
Shoulder of pork, ham joint, neck
Chop (saddle), smoked pork loin
Meat loaf
Veal
Roast veal
Knuckle of veal
Mutton / lamb
Leg of mutton
Saddle of mutton
Quantity
400 - 500 g
each
1 - 1,5 kg
1.5 - 2 kg
3.5 - 5 kg
2.5 - 3.5 kg
4 - 6 kg
Quantity
1 - 1,5 kg
Food to be cooked
Food to be cooked
Food to be cooked
Food to be cooked
Oven function
Shelf
level
ROTITHERM
ROTITHERM
ROTITHERM
ROTITHERM
ROTITHERM
ROTITHERM
Oven function
Shelf
level
CONVEN-
TIONAL
Meat core temperature in °C
Meat core temperature in °C
Meat core temperature in °C
Meat core temperature in °C
Tempera-
ture °C
(h:min)
1
190 - 210
0:35 - 0:50
1
190 - 210
0:45 - 1:15
1
180 - 200
1:15 - 1:45
1
160 - 180
2:30 - 3:30
1
160 - 180
1:45 - 2:30
1
140 - 160
2:30 - 4:00
Tempera-
ture °C
(h:min)
1
210 - 220
0:45 - 1:15
45 - 50
60 - 65
75 - 80
80 - 82
75 - 80
75 - 80
75 - 80
85 - 90
80 - 85
80 - 85
Time
Time
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