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Tested for you in our cooking studio en
41
Cooking time range (e. g. 10-15):
The food is done within the stated minutes.
Type of heating used:
■ ‚ CircoTherm
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Time in min.
Beef
Slow roasting joint wire rack 2 ‚ 140-150 - 35+40
Slow roasting joint, 1.5 kg wire rack 2 ‚ 130-140 1 70-80
- 40-50
Top side / Top rump wire rack 2 ‚ 160-170 - 30+25
Top side / Top rump, 1.5 kg wire rack 2 ‚ 170-180 1 100-120
Lamb
Leg (bone-in) wire rack 2 ‚ 160-170 - 25+25
Leg (bone-in), 1.5 kg wire rack 2 ‚ 180-190 1 80-90
Shoulder (bone-in) wire rack 2 ‚ 160-170 - 25+20
Shoulder (boned and rolled) wire rack 2 ‚ 170-180 - 25+25
Rack of lamb** wire rack 2 ‚ 180-190* - 15+25
Rack of lamb (each 700 g) wire rack 2 ‚ 200 - 20
170-180 1 25-30
Pork
Roasting joint wire rack 2 ‚ 180-190 - 30+35
Roasting joint, 1.5 kg wire rack 2 ‚ 120 3 30
190-200 - 30
160-170 1 80-100
Loin joint wire rack 2 ‚ 180-190 - 35+35
Loin joint, 1 kg wire rack 2 ‚ 180-190 - 25-30
170-180 1 70-80
Belly wire rack 2 ‚ 170-180 - 30+25
Gammon joint wire rack 2 ‚ 160-170 - 30+30
Gammon joint, 1.5 kg wire rack 2 ‚ 170-180 2 100-120
Poultry
Chicken, whole wire rack 2 ‚ 170-180 - 25+15
Chicken, whole, 1.5 kg wire rack 2 ‚ 180-190 2 65-75
Chicken, portion (each 200-250 g)*** wire rack 2 ‚ 190-200 - 35-45
Chicken, portion (each 200-250 g)*** wire rack 2 … 200-210 2 35-45
Duck wire rack 2 ‚ 180-190 - 25+20
Duck, 2-3 kg wire rack 2 ‚ 160-170 2 70-90
170-180 - 30-40
Turkey, crown**** wire rack 2 ‚ 150-160 - 20+15
Turkey, crown, 3 kg wire rack 2 ‚ 140-150 2 100-140
Turkey, thighs wire rack 2 ‚ 170-180 - 25+30
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down
***** Turn after app. 1 hour
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