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en Tested for you in our cooking studio
38
Top side / Top rump wire rack 2 ‡ 150-160 30+30
Lamb
Steaks, height 2-3 cm wire rack 3 ˆ 290* 1st side 8-10
2nd side 4-6
Chops, height 2-3 cm wire rack 3 ˆ 290 1st side 7-9
2nd side 7-9
Leg (bone-in) wire rack 2 ‡ 170-180 25+30
Shoulder (bone -in) wire rack 2 ‡ 170-190 25+15
Shoulder (boned and rolled) wire rack 2 ‡ 170-180 20+15
Rack of lamb wire rack 2 ‡ 190-200 15+25
Pork
Steaks, height 2 cm wire rack 4 ˆ 290 1st side 10-12
2nd side 5-7
Chops, height 2-3 cm wire rack 3 ˆ 275* 1st side 10-12
2nd side 9-10
Burger, height 1-2 cm wire rack 3 ˆ 290*** 1st side 7-9
2nd side 5-7
Bacon rashers wire rack 3 ˆ 290***** 1st side 4-5
2nd side 3-4
Sausages, thickness 2-4cm wire rack 3 ˆ 290**** 10-15
Roast joint wire rack 2 ‡ 180-200 30+40
Loin joint wire rack 2 ‡ 180-200 35+35
Belly wire rack 2 ‡ 200-220 30+25
Gammon joint wire rack 2 ‡ 180-200 30+25
Poultry
Chicken drumstick, 150 g each wire rack 3 ‡ 210-230 20-30
Chicken breast, boned, 150 g each wire rack 3 ˆ 275*** 1st side 10-15
2nd side 10-15
Chicken, whole wire rack 2 ‡ 200-220 20+15
Chicken, portion, bone-in, 200-250 g
each******
wire rack 3 ‡ 200-220 30-45
Duck, 2-3 kg wire rack 2 ‡ 190-200 20+20
Turkey, thighs wire rack 2 ‡ 180-190 25+30
Turkey, whole, 4-8 kg wire rack 2 ‡ 140-160 12+12
Fish
Trout, whole, 300 g each wire rack 2 ‡ 170-190 20-30
Fillets, each 150 g wire rack 4 ˆ 220*** 1st side 5-10
2nd side 5-10
Dish Accessories Shelf po-
sition
Type of
heating
Tempera-
ture in °C
Cooking time
in mins.
* Preheat
** Do not preheat
*** Preheat 3 minutes
**** Preheat 3 minutes, turn over several times
***** Preheat 5 minutes
****** Skin side down
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