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en Tested for you in our cooking studio
34
In the table, you can find specifications for poultry and
meat with default values for the weight. If you wish to
prepare heavier poultry or meat, use the lower
temperature in every case. If roasting several joints, use
the weight of the heaviest piece as a basis for
determining the cooking time. The individual pieces
should be approximately equal in size.
A general rule: the larger the poultry or piece of meat is,
the lower the cooking temperature and the longer the
cooking time.
Turn the poultry and meat after approx. ^ to Z of the
indicated time.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Type of heating used:
■ ‚ CircoTherm hot air
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Temperature in
°C
Cooking time in
mins.
Beef
Slow roast joint wire rack 2 ‚ 140-150 35+40
Top side / Top rump wire rack 2 ‚ 160-170 30+25
Lamb
Leg (bone-in) wire rack 2 ‚ 160-170 25+25
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
Pork
Roast joint wire rack 2 ‚ 180-190 30+35
Loin joint wire rack 2 ‚ 180-190 35+35
Belly wire rack 2 ‚ 170-180 30+25
Gammon joint wire rack 2 ‚ 160-170 30+30
Poultry
Chicken, whole wire rack 2 ‚ 170-180 25+15
Chicken, portion (each 200-250 g)*** wire rack 2 ‚ 190-200 35-45
Duck wire rack 2 ‚ 180-190 25+20
Turkey, crown**** wire rack 2 ‚ 150-160 20+15
Turkey, thighs wire rack 2 ‚ 170-180 25+25
Turkey, whole, 4-8 kg***** wire rack 2 ‚ 150-160 12+12
Meat dishes
Meat loaf cookware, uncovered 2 ‚ 170-180 20+35
Casserole
Diced meat (beef, pork, lamb), 500 g
meat
cookware, covered 2 ‚ 140* 100-120
Diced chicken (boned), 500 g meat cookware, covered 2 ‚ 140* 90-100
Braising steak cookware, covered 2 ‚ 140 65+60
* Preheat
** Without fat layer (best and neck), do not turn
*** Skin side down
**** Bone side down, do not turn
***** Turn after app. 1 hour
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