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English 19
BEEF
Pot-roasted beef* 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Reheat 285 – 300ÛF
(140 – 150ÛC)
100 – 140
min.
Filet of beef, medium* 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Reheat 340 – 360ÛF
(170 – 180ÛC)
20 – 28 min.
Thin slice of roast
beef, medium*
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
European Conv 340 – 360ÛF
(170 – 180ÛC)
40 – 55 min.
Thick slice of sirloin,
medium*
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
European Conv 340 – 360ÛF
(170 – 180ÛC)
45 – 60 min.
VEAL
Veal, bone-in 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv 320 – 360ÛF
(160 – 180ÛC)
50 – 70 min.
Veal loin 2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam Conv 320 – 360ÛF
(160 – 180ÛC)
15 – 25 min.
Breast of veal, stuffed 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv 285 – 320ÛF
(140 – 160ÛC)
75 – 120 min.
PORK
Bone-in without rind 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv 320 – 360ÛF
(160 – 180ÛC)
50 – 70 min.
Bone-in with rind 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam/
Steam Conv
European Conv
210ÛF (99ÛC)/
285 – 320ÛF
(140 – 160ÛC)
410 – 430ÛF
(140 – 160ÛC)
20 – 25 min.
40 – 50 min.
20 min.
Pork chop, boneless* 1.2 lbs.
(0.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv 285 – 320ÛF
(140 – 160ÛC)
75 – 120 min.
Fillet in puff pastry 2 lbs. (1 kg) Baking pan (level 2) Steam Conv 360 – 390ÛF
(180 – 200ÛC)
40 – 60 min.
Smoked pork on the
bone
2 lbs. (1 kg) Wire rack + baking
pan (level 2)
Steam Conv 250 – 285ÛF
(120 – 140ÛC)
60 – 70 min.
Smoked pork ribs 1 lb. (0.4 kg) Baking pan (level 2) Steam 210ÛF (99ÛC) 45 – 60 min.
Rolled roast 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv 340 – 360ÛF
(170 – 180ÛC)
70 – 80 min.
OTHER
Meat loaf (made from
ground meat)
1.2 lbs.
(0.5 kg)
Baking pan (level 2) Steam Conv 340 – 360ÛF
(170 – 180ÛC)
45 – 60 min.
Boned leg of lamb 3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv 340 – 360ÛF
(170 – 180ÛC)
60 – 80 min.
Loin of lamb on the
bone*
3.5 lbs.
(1.5 kg)
Wire rack + baking
pan (level 2)
Steam Conv 320 – 360ÛF
(160 – 180ÛC)
15 – 25 min.
Wiener sausages – Perforated (level 3) +
baking pan (level 1)
Steam 175 – 185ÛF
(80 – 85ÛC)
12 – 18 min.
FISH
Whole per 0.66 lbs.
(0.3 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195ÛF
(80 – 90ÛC)
15 – 25 min.
Fillet per 3.5 lbs.
(1.5 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195ÛF
(80 – 90ÛC)
10 – 20 min.
Trout, whole per 0.5 lbs.
(0.2 kg)
Perforated (level 3) +
baking pan (level 1)
Steam 175 – 195ÛF
(80 – 90ÛC)
12 – 15 min.
FOOD WEIGHT ACCESSORIES OVEN MODE TEMPERATURE
COOKING
TIME
* Sear first
** Use baking pan 1–5/8" deep (see Additional Accessories)
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